Recipe Book
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Recipe Book Astarters

Glem Gas was born in 1959 in Modena, in the heart of Emilia, and of this territory it hands down proudly the culinary excellence, the artistic tradition, the passion of the earth, the innovation of the spirit and the maestry of the craftsmanship. Technology, aesthetic and functionality are the key-words which express Glem Gas added values. After over 50 years of business, being “Specialists in cooking” remains our main aim

In cooperation with the cooks of the magazines “più DOLCI” and “più CUCINA”

main courses side dishes

Quiche Vittoria electric oven functions: gas oven functions: oven rack position: INGREDIENTS 1 Pâte brisée 600 g sliced onions 1 head of radicchio 90 g thin sliced cheese 30 g butter 80 g parmesan cheese 2 thyme branches 3 eggs 150 g cream pepper salt traditional balsamic vinegar from Modena

• Sauté the onions in butter with the thyme for 20 minutes. Add salt and pepper. Beat the eggs and add the cream, the grated parmesan cheese, the onions and all the gravy. Line the baking pan ø 26 cm with the Pâte Brisée, prick the bottom and cover with the sliced cheese slightly overlapping. • Cover with the radicchio cut into thin julienne, then pour the filling of onions and level it. Put the quiche into a pre-heated oven at 190° for 20 minutes then reduce the temperature at 170° and continue cooking for other 20 minutes. very easy • When the quiche is cooked, take it out of the oven and...

Onion soup electric oven functions: gas oven functions: oven rack position: INGREDIENTS 800 g white onions 80 g butter 55 g flour 1,5 l broth 100 g gruyère cheese black pepper salt 8 toasted slices of homemade bread

• Slice the peeled onions. Sauté in butter for some minutes, then add flour and stir to dissolve the lumps. • Pour the hot broth and cook over a low heat for 40 minutes. Add salt and pepper. • Toast the bread in the oven. Put on the bottom of four ovenproof bowls a slice of bread, then cover with the onion soup. Put another slice of toasted bread, sprinkle generous gruyère cheese and broil at 200° until the surface is browned.

Panzerotti with anchovies and cauliflower burner advised: pan advised: Ø 24-26 cm INGREDIENTS anchovy fillets as required 50 g béchamel 150 g stewed cauliflower 20 g grated parmesan 500 g pizza dough pepper salt oil for frying

• Crush the cauliflower grossly; add the béchamel, the cheese and 6 chopped anchovy fillets. Add salt and pepper. Roll out the dough thin and cut some squares of cm 10 x 10. • Put a spoon of cauliflower filling in the middle of each square (without arriving at the edges). • Put an anchovy fillet in the middle of the filling and close the panzerotto welding the edges well. • Wait 10 minutes, then frying them in a very hot oil.

Codfish fritters burner advised: pan advised: Ø 24-26 cm Ingredienti 800 g soaked salt cod 2 red hot peppers 1 clove of garlic 10 leaves of parsley 30 g grated parmesan salt pepper 300 g Manitoba flour 10 g brewer’s yeast oil for frying cherry tomatoes and salad to serve

• Dice the codfish,dry it well and flavour with the chopped parsley. • Dissolve yeast in 4 spoons of water. Pour flour into a bowl, add the garlic and the hot peppers thinly chopped, the parmesan, pepper, and the water with yeast. Add other water in order to obtain a sticky mass; then let it rise for 30 minutes. • Stir the risen flour and soak the codfish into it. Let it stand for other 15 minutes. • Heat oil. Take from the bowl some spoons of codfish dough and fry. When the fritters are golden, drain them on paper towel and add salt. • Serve them hot with cherry tomatoes and salad.

Tagliatelle with ragu’ burner advised: pan advised: Ø 24-26 cm INGREDIENTS 300 g dried egg tagliatelle 30 g carrot 30 g celery 60 g onion 300 g minced pork 130 g tomato sauce 80 g cream pecorino romano cheese as required 6/7 spoons of red wine extra virgin olive oil salt, pepper 3 allspice berries red hot pepper powder

• Chop the vegetables and sauté in oil. Add the minced porc. Add salt, pepper and sauté for some minutes. Add the allspice berries and some chili pepper powder: pour the wine and let it evaporate. • Add the tomato sauce and continue cooking over low heat for about 50 minutes pouring some water gradually. • When the sauce is ready, add the cream. Boil the tagliatelle in lot of salted water, drain and add them to the sauce. • Arrange the pasta into dishes and sprinkle with grated pecorino cheese.

Ziti with anchoves and crumbs burner advised: pan advised: Ø 24-26 cm INGREDIENTS 320 g ziti 8 fillets of anchovies in oil 15/20 cherry tomatoes 100 g soft part of bread 2 cloves of garlic 1 red hot pepper extra virgin olive oil salt

• Prepare a thin minced with the fillets of the anchovies. Pour 4 spoons of oil into a large pan and add the anchovies and the garlic slightly crushed. • Make the minced wither, then add the bread reduced into crumbs and stirring, let it brown. • Remove the garlic and keep it separately. In another pan, sauté in oil the sliced cherry tomatoes and the red hot pepper (if wanted). Salt slightly. very easy • Boil the ziti in lot of salted water, drain and add them to the cherry tomato sauce; arrange them into dishes and sprinkle with the crumbs. Serve immediately.

Pasta with endive, walnuts and gorgonzola burner advised: pan advised: Ø 24-26 cm INGREDIENTS 320 g giant fusilli Sauce: 200 g Belgian endive and prickly lettuce 100 g hot gorgonzola 60 g cream 50 g minced walnut 60 g leek 1 cipollotto 20 g grated parmesan extra virgin olive oil salt, pepper

• Wither in oil the leek and the cipollotto minced. When they are transparent, remove from the burner and whisk. Add salt and pepper. • Add the cream, half gorgonzola diced and make dissolve over low heat. • Mince the vegetables previously washed and dried. Sauté briefly in few oil and keep them aside. very easy • Boil the pasta in lot of salted water, drain and put into the pan with the endive and the prickly lettuce, the leek, the gorgonzola and the grated parmesan. • Garnish with the remaining gorgonzola diced and the walnuts. 17ma