Teletext Recovery - 08/07/1997

P588 CEEFAX 1 588 Tue 08 Jul 19:47/12  1/10   THE CUISINE OF THE LAND OF THE MOON The Lunigiana (Land of the Moon) is found at the northern-most tip of Tuscany, in northern Italy. The countryside of the area is rugged and wild, not most people's idea of a Tuscan landscape. The area has had a turbulent history, with its strategic position making it a prize for its larger neighbours. Today the Lunigiana is more tranquil and is a haven for nature-lovers. Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 CookQuiz FilmQuiz The Box Main Menu

P588 CEEFAX 1 588 Tue 08 Jul 19:41/32  2/10   THE CUISINE OF THE LAND OF THE MOON The cooking of the Lunigiana draws from its neighbours — the regions of Liguria and Emilia Romagna. The Lunigiana is famous for its stuffed vegetables and pies, the influence of the Liguria, and its game stews and sauces, the influence of Emilia Romagna Chestnut flour and wild mushrooms and berries also feature in the cuisine. And the area is famous for its Amor cakes — creme-patisserie-filled wafers. Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 CookQuiz FilmQuiz The Box Main Menu

P588 CEEFAX 1 588 Tue 08 Jul 19:41/23  3/10   SPINACH AND HERB PIE Ingredients: 500gr spinach 250gr "herbs" Xborage, nettles etc) Two courgettes Three large onions A handful of rice One egg 100gr grated Parmesan cheese 5 tablespoons olive oil Salt and pepper Ingredients cont>>> Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 CookQuiz FilmQuiz The Box Main Menu

P588 CEEFAX 1 588 Tue 08 Jul 19:41/11  4/10   SPINACH AND HERB PIE Ingredients for the pastry: 300gr plain flour 3 tablespoons olive oil 1 and half glasses of water Method 1) Peel all the vegetables. Wash them throughly and chop them. 2) Place the vegetables in a colander and sprinkle them with salt. Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 CookQuiz FilmQuiz The Box Main Menu

P588 CEEFAX 1 588 Tue 08 Jul 19:21/04  5/10   SPINACH AND HERB PIE Method cont: 3) After an hour, take the vegetables from the colander and squeeze them to remove as much water as possible. 4) Place the vegetables in a large salad bowl. Add the egg, the grated Parmesan and the rice. Season and mix. 5) Grease a 40cm diameter baking tin with a little olive oil. Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 CookQuiz FilmQuiz The Box Main Menu

P588 CEEFAX 1 588 Tue 08 Jul 19:41/26  6/10   SPINACH AND HERB PIE Method cont: 6) Place the flour on a flat surface. Add the oil and the water and knead until a smooth pastry mixture is formed 7) Divide the pastry in two. One half larger than the other. Roll out the pastry thinly. The largest layer of pastry must cover the bottom of the tin and come over the sides. Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 CookQuiz FilmQuiz The Box Main Menu

P588 CEEFAX 1 588 Tue 08 Jul 19:22/17  7/10   VEAL ROLLS FROM MOCRONE Ingredients: 6 slices of veal 6 slices of pancetta 2 tablespoons of olive oil 3 sage leaves 1 tablespoon tomato passata 1 glass white wine Ingredients cont>>> Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 CookQuiz FilmQuiz The Box Main Menu

P588 CEEFAX 1 588 Tue 08 Jul 19:42/08  8/10   VEAL ROLLS FROM MOCRONE Ingredients for filling: 1 egg 2 tablespoons grated Parmesan A pinch of nutmeg 1 tablespoon breadcrumbs half a tablespoon chopped parsley Method 1) Sprinkle one side of the veal slices with salt and place a slice of pancetta on each slice. Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 CookQuiz FilmQuiz The Box Main Menu

P588 CEEFAX 1 588 Tue 08 Jul 19:22/21  9/10   VEAL ROLLS FROM MOCRONE Method cont: 2) To make the filling, mix the egg, Parmesan, the breadcrumbs, the parsley and the nutmeg in a bowl. 3) Divide the filling into six and place a little on each slice of veal. 4) Roll up the stuffed veal slices and seal with a cocktail stick. 5) Heat the oil in a frying pan. Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 CookQuiz FilmQuiz The Box Main Menu

P588 CEEFAX 1 588 Tue 08 Jul 19:47/47  10/10   VEAL ROLLS FROM MOCRONE Method cont: 6) Place the sage leaves in the frying pan and fry the veal rolls until golden 7) Add the tomato passata, the glass of wine and simmer for one hour. If the tomato sauce looks a little dry, add a small amount of water. The rolls are delicious served with mashed potato. Quiz 589 Switched On 540 News 101 Front Page 100 TV & Radio 600 CookQuiz FilmQuiz The Box Main Menu

Teletext Recovery Viewer

Part of the Computer Legacy Teletext Recovery Project