Italian Menu
Artichoke & Parmesan Carpaccio
Cook the artichokes for a few minutes in salted water with a
few drops of lemon juice.
Remove and leave cool for 10 minutes.
During this time, slice the Parmesan and set aside. Next, slice
the artichoke hearts. Arrange the artichoke and Parmesan
slices on a plate. Season with salt and pepper, add the black
olives and serve immediately.
Ingredients
(serves 4)
• 1 tin of artichoke hearts
• 1 lemon
• 100g (4 oz)
Parmesan cheese
• 10 small black olives
• Olive oil
• Salt and pepper
For the pizza dough
Dissolve the yeast in the water. In the main bowl, fitted with the
main blade, place the flour, oregano and salt.
Switch the machine on and add the water and the yeast
mixture slowly via the feed tube. Then, add the sunflower oil and
switch off as soon as the dough forms a ball.
The resulting dough should be smooth and elastic. If it is
too sticky, add a little flour.
For topping
Transfer the dough to a bowl, cover with a damp tea towel
and leave to rise for about one hour.
Preheat your oven to 240°C / 465°F (gas mark 8) and fill a
deep oven proof dish with water.
Wash the vegetables and slice them with the onion using the
2 mm slicing disc.
Starter
Pizza with vegetables
Preparation: 15 min.
Pizza dough resting:1 hour
Cooking: 20 min.
Preparation: 20 min.
Cooking: 10 min.
Main
Course
Ingredients
(serves 4)
For the pizza dough
• 200g flour
• 4g salt
• 6g fresh yeast
• 35ml oil
• 1 tbsp origano
• 100ml water
50
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