Toscana Fillet Stew - Silvercrest SSC 200 B1 Operating Instructions And Safety Instructions

SilverCrest SSC 200 B1

Freshly ground black pepper

4 Frankfurters, cut into slices
Method:
Wash and finely dice the celery, carrots and leeks. Peel the potatoes and dice into even-sized pieces. Peel
and finely chop the onions.
Cut the pork belly into small pieces.
In a pan, heat the lard and add the pork belly, cooking until it is golden brown. Then add the onions and
the celery, leeks and carrots. Fry the vegetables quickly.
Set the Slow Cooker to LOW and add the fried vegetables, onions and belly pork to the Slow Cooker.
Add the diced potatoes and the peas and top up with the warm stock.
Add the dried marjoram. Stir well and close the glass lid ().
After around 5 hours, add the sliced Frankfurters (or around 4 hours on the "HIGH" setting). Alternatively,
after the 6 hour cooking time, add the sausages and allow the stew to cook for another 30 minutes.
Season the stew with salt and pepper and add the finely chopped parsley just before serving.

9.6 Toscana fillet stew

For 4 people
Ingredients:

500 grams pork fillet

1 pack bacon

400 ml whipping cream

1 tin tomato purée

1 tin chopped tomatoes

2 cloves garlic

3-4 tablespoons tomato ketchup

2 teaspoons butter

2 teaspoons sweet paprika

Pinch cayenne pepper

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

Salt and freshly ground black pepper
We also recommend: French bread or rice
26 - English