TREVIDEA G3 Ferrari G1000610 Manuel De L'utilisateur page 16

Ai carciofi e prosciutto crudo (Artichokes and Parma ham)
Ingredients to serve 4: 400 g bread dough /100 g raw Parma ham /1 cup tomato purée / oil to taste/100 g pizza quality
mozzarella cheese / 2 articbokes / salt.
Remix the dough with a little oil, cover and leave to rise. Remove the hard outer leaves and the upper section with the
spines from the artichokes. Wash them, cut them into very thin slices and leave them in water with a slice of lemon. Cut the
mozzarella into small pieces Spread out the dough and place the tomato purée, the mozzarella and the well drained
artichokes on top. Add a little oil and place in the oven using the special scoops. Cook for 4/5 minutes. As soon as the pizza
leaves the oven add the slices of Parma ham (which must not be straight out of the refrigerator) and serve.
Quattro stagoni (Four Seasons)
Ingredients to serve 4: 500 g bread dongh / 2 tins peeled tomatoes / 200 g mozzarella / 50 g cooked ham / artichoke hearts
and mushrooms preserved in oil to taste / l pinch origan.
Drain the peeled tomatoes very well and mash with a fork. Slice the mozzarella. Cut the fat off the ham. Cut the
mushrooms and artichoke hearts into halves. Spread out the dough and cover with the tomatoes ànd pieces of mozzarella.
Salt. Divide the pizza into 4 in your mind's eye and garnish one quarter with origan, one quarter with the slices of ham, one
quarter with the mushrooms and the last quarter with the artichoke hearts. Add olive oil and place in the oven. Remove
from the oven after 4/5 minutes and serve.
REGIONAL PIZZAS
Napoletana (Nagles)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 150 g pizza quality mozzarella cheese / 4/5 anchovy
fillets / one spoonful origan / salt / olive oil.
Drain the peeled tomatoes well, cut the mozzarella into cubes and wash the anchovy fillets. Spread out the pasta and add
the peeled tomatoes, leaving 2 centimetres around the edge. Add a little salt. Arrange the mozzarella cubes and the anchovy
fillets symmetrically on the tomatoes. Pour on lots of olive oil and place in the oven using the special wooden scoops
provided. Cook for 4/5 minutes. Sprinkle with origan before serving.
Piadina romagnola (Romagna)
Ingredients to serve 4: 350 g flour / 100 g lard / salt /1ukewarm water.
Mix the flour with the lard and a little salt, adding as much lukewarm water as necessary to obtain a dough of the norrnal
pizza consistency. Knead for at least ten minutes, then divide into egg-size balls and spread into disks of dough no more
than 3 millimetres thick. Dust each disk with flour to stop it sticking. Cook the "piadine" one at a time, first on one side
then on the other, patting them down flat with a fork. Add cheese or cooked or cured meats to taste and serve hot.
Pugliese (Puglia)
Ingredients to serve 4: 400 g bread dough / 1 large onion / 60g pecorino cheese / 2 tins peeled tomato /salt/pepper (if liked).
Chop the onion, drain and mash the peeledJ tomatoes. Grate the pecorino into large flakes (as for carrots). Spread out the
dough after remixing with a little oil. Dust with flour, add the chopped onion, peeled tomatoes, salt, pepper and a little oi
and top with the pecorino cheese. Place in the oven using the special wooden scoops and cook for 4/5 minutes.
Romana (Rome)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella cheese / 4 anchovy fillets / 1 handful
capers preserved in salt.
Drain and mash the peeled tomatoes: wash the capers and anchovies thoroughly. Cut the fillets into little pieces and slice
the mozzarella Spread the dough thin and add the peeled tomatoes to within 2 centimetres from the edge, salt vely
sparingly, add the capers, the anchovy pieces and a little oil and place in the oven using the special wooden scoops Add the
mozzarella after 2/3 minutes in the oven and continue cooking for a further 2 minutes.
Siciliana (Sicily)
Ingredients to serve 4: 500 g brad dough / 4 salted anebovies / 20 black olives with ehili / one bunch Sresh basil / 1 cup
tomato purée / 100 g mozzarella (if liked) / salt / oil to taste.
Spread out the dough fairly thickly. Dust with flour, cover with a napkin and put to one side. Wash and fillet the anchovies,
wash the basil and remove the leaves, and chop the mozzarella. Place the mozzarella on the dough followed
by the tomato, the basil leaves, the anchovies and the black olives. Add a little oil and cook for 5/6 minutes,
taking care that it does not burn round the edge. The dough should be thick and well risen.
Notes for the product waste disposal worthy for the european community
Don't dispose the product as a solid urban waste but into the appropriate collecting facility.
It is possible disposing the product as waste by returning it back to the distributor and purchasing a new product equivalent
to the one returned. Abandoning waste products into the ambient may cause serious environmental damages.
In case the product is battery fuelled, it is necessary to take the batteries off and
dispose them as a waste in a separate and appropriate container because they are highly toxic. The symbol represents an
urban trash-bin and it is seriously forbidden putting
electrical appliances in these containers. The outlet on the market, from July 1 2006, of products not responding to the L.D.
151 of 25/07/2005 ( RoHS RAEE directive) is subject to administrative sanctions.
After-sales service is given by the retailer or by the importer / ditributor of G3 FERRARI products.
14