Cooking with TVS n4

Cooking with tvs Recipes, cookware and special recipe ideas.

Chef Carlo Cracco cooking with TVS

World recipes

Special induction

“Egg is the main feature ingredient in my cooking. And here is one of my most famous recipes for you.�

Our selection of international cuisine dedicated to the Expo year.

To find out more about the latest in popular cook tops and utensils.

Try my recipe and you’ll see how easy and much fun it can be to create culinary masterpieces if you have the right ingredients, the best cooking tools and you add a creative touch!

Fried egg yolk with salt cod tripe Ingredients (serves 4) Fried egg yolk 4 egg yolks 500 g breadcrumbs 0.5 l vegetable oil 10 g salt

Salt cod tripe 500 g salt cod tripe 60 g white onion 50 g carrot 40 g celery 40 g potato 700 g fish stock Salt to taste

Separate the egg yolks from the whites and place them in special moulds (single-portion aluminium moulds trays), and cover them with plenty of breadcrumbs.

Leave to rest in the fridge for a couple of hours.

Remove the skin from the tripe and cut it into fine strips.

Gently fry the finely chopped onion, celery, carrot and potato in a pot and add previously sautĂŠed tripe.

Cover with the stock, season and cook for 40 minutes until the sauce thickens.

Just before serving, remove the breaded egg yolks from the trays and fry them in the oil until they are crisp on the outside and soft in the centre (about 2 minutes).

Dry off any excess oil on kitchen towel and season with a little salt.

Pour the salt cod tripe into a serving bowl and place the egg yolks in the centre.

Garnish with some watercress shoots.

Maestrale induction design Alberto Meda

Spaghetti with tomato sauce Ingredients (serves 4)

100 g

onio n

320 g spaghetti

one

c lo

ve

of g arlic

30

xtra

e ol i v

oi

l

m

le

virgin

8 basil leaves g 600

peeled tomatoe s

Use the Maestrale pan for this recipe!

40 g grated Parmigiano Reggiano cheese

Wash, peel and finely chop the onion. Place the oil in a pan over a medium heat and once hot, add the chopped onion, and the garlic clove (unpeeled).

Once the onion has softened, add the tomato (chopped) and the basil, then season with salt and pepper. Cook for about 20 minutes. In the meantime, cook the pasta in plenty of boiling, salted water. Once the pasta is al dente, drain and cover with the tomato sauce. Sprinkle with the cheese and drizzle with a little extra virgin olive oil before serving.

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Dèco design Harry & Camila

extra vir

gin o

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oil ve

li

White cabbage shi

we r( 80 0g

or shallot

1 medi

1/2

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ion e on t i h

appr ox.)

Ingredients (serves 4)

um

o ifl l u ca

100 ml to

to assa op

ma t

4 potatoes (approx. 500 g)

1, 2

salt t o ta ste

arrots ,3c

stick of celery Clean the cauliflower and remove the outer leaves.

Cut into florets and wash under running water.

Peel, wash and slice or cube the potatoes into large pieces.

Place the cauliflower and potatoes in a large saucepan with the celery (washed and cut into small pieces, including the leaves), the carrots (peeled and sliced), the tomato passato and the finely chopped onions.

Cover with water and add the salt.

Add the olive oil during cooking so as to make the soup creamy.

Mix from time to time and leave to cook for at least 20 minutes.

Serve the cauliflower and potato soup drizzled with a little raw oil.

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iStar 2pro induction design TVS lab

Filet mignon with Roquefort sauce Ingredients (serves 4)

40 0g

l ea

v

e fi ll

t

Vive le bleu!

45 g butter

salt to tas

te

125 g cream

60 g Roquefort cheese Clean and remove the fat from the fillet steak and cut it into slices about 5 cm thick. Tie each slice to keep it compact during cooking, by winding white cooking string around each medallion. Melt the butter in a non-stick pan, add the fillets, salt lightly and cook over a low flame for about 6 minutes on each side. When the fillet steaks are cooked, set them aside and cube the Roquefort.

Place the cream and the cheese in the same pan, mixing until the mix has achieved a creamy consistency.

Place a fillet on each plate, removing the string and covering with the sauce.

Serve piping hot.

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Origine design TVS lab

Use the Origine wok for this recipe!

Chicken with cashew nuts Ingredients (serves 4)

1 bunch

of coriander

4 00

g chicken breast

2 spring onions

SOy

on

gra

ted g

uc e

o asp 1 te

sause inge r

3 teas

s soy s n poo

a

140 g cashew nuts

1100 ml vegetable stock

2 spoons of peanut oil

2 teaspoons corn flour

1 teaspoon fish sauce (nam pla)

Make the sauce by mixing the stock with the soy sauce, fish sauce and corn flour. Pour the peanut oil in a wok and toast the cashew nuts for a minute.

Take out the cashew nuts and place them aside.

Gently fry the sliced spring onions (cut into rounds) and grated ginger for a few minutes.

Add the sauce and lastly, the toasted cashew nuts.

Cook the chicken, stirring it in gently with a wooden spoon until the sauce has thickened and the dish is ready.

Serve the chicken with a garnish of fresh spring onions and coriander.

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Dune design Chris Bangle

! ! ! ! !

! ! ! !

Vegetable cous cous Ingredients (serves 4)

400 g cous cous

1 aubergine

2 medium co tt urge onion

white half

red toma t oe s

ves l lea

1 bun

2 basi

r ppe 1 pe

ch par sley

es

pe

i 2r

extra virgin olive oil

salt and pepper to taste.

Clean the vegetables and cut them into 0.5 cm cubes. Gently fry the aubergine, courgettes and pepper, one at a time, in a pan with a spoonful of oil.

SautĂŠ the finely chopped onion in the same pan, add the tomatoes, basil and parsley, all roughly chopped. Leave to cook over a high flame for 2 minutes. Add the rest of the vegetables and leave them to cook for another 5 minutes over a low flame.

Season with salt. Toast the cous cous in another pan for 2 minutes with a spoonful of oil.

Add the boiling water, lower the flame, and season with salt and pepper.

Cook over a low heat for 5 minutes, then stir in all of the vegetables.

Serve hot.

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Gli speciali design Attila Veress

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Cheeseburger .

Ingredients for 2 bun

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(Ch edd ar, M o

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200 g mince

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2 rolls

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2 slices

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poons of sauce 4s o

6 onion rin

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es ber slic (optional m ) cu cu

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1

1

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1

ba (ketc hup, mayonnaise,

Shape the burger patty using the minced beef of your choice.

The ideal would be shoulder with about 15-25% fat, but you can also add minced pork, lamb or chicken.

Grill the patty on both sides in a pan, turning it over just once.

Cook for about 3-5 minutes per side, according to the level of cooking you require. Once the patty is almost cooked, cover with the cheese slices and leave to melt. Put the sauce on the bottom half of the bun, then the patty, the lettuce, tomato and sliced onion or cucumber.

Eat immediately!

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Find out more...

About induction cooktops.

Eleonora Cesaroni, Product manager

See the induction icon on our products.

Induction cooktops are becoming more and more popular. What is it about induction that makes it so attractive as to be considered the future of cooking?

First of all, we should explain that induction cooktops work in a completely different way to other systems (gas, electric and halogen): special coils under a ceramic glass top create a magnetic field that is immediately transferred to the cookware, where it is converted to heat. And that is why you need cookware that has been optimised with a magnetic bottom, like the many TVS lines created especially for induction technology.

As the food cooks, energy dispersion is so low it can be ignored: the yield of an induction cook top is about 92%. To give you some idea, just think that a litre of water will take just 3 minutes to reach boiling point.

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1

It’s easy to keep clean.

2

3

It’s powered by electricity and therefore, has none of the risks linked to using gas.

4

5

It responds instantly to changes in heat intensity.

The cooking areas have automatic recognition and only switch on once an induction bottom pan is present.

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9

The ceramic glass part around the cooking area stays cool and this makes it safer as you are at no risk from burning.

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The glass ceramic top induction cooktop is only heated up by the heat from the cookware itself and this means the working temperature will be much lower than that of electric cooktops with halogen or heating elements.

For example, the temperature that our cooking area reaches to bring a litre of water to the boil will be about 450° C for gas, 400° C for electric tops with heating elements or halogen, and just 110° C on induction cooktops.

The magnetic field does not dissipate any energy, not even as it crosses the glass ceramic top; this cuts out any energy waste.

Here is a short list of the benefits of using an induction cook top.

It has a perfectly flat surface and therefore, cookware is always perfectly level and stable, with no risk of it overturning.

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It means you can save a great deal of money compared to electric cooktops with heating elements or halogen.

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The time needed to bring a pan to the boil is much lower than for gas cooktops.

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Cooking is perfectly even because the heat is distributed all over the bottom of the pan.

If you have decided to convert your kitchen to this type of technology and you want to choose the best cookware, then you should take a look at our ranges on line: lots of our sets are optimised for use on induction cooktops! www.tvs-spa.it

Safe and built to last, because it’s as if they’ve been created and tested in your own kitchen.

There are those who spend time in the kitchen checking non-stick quality and heat distribution:

Then there are those who test hardwearing qualities, plus resistance to scratches and wear:

·with a pan that can cook up to 50 frittatas ·kilos of sieved tomatoes, without a break; ·cooking more things in one day that your own pan would probably make in months. At least this way we can be sure that it will stay perfect for longer, even after a great deal of use!

·they have fun with cutlery ·they scrub the surfaces with kilos of rock salt ·they try out the acidity of tomato and the properties of vinegar to bring you cookware that is ready to withstand any type of use, while remaining safe and undamaged.

FOR YOUR SAFETY. The TVS Quality Management System is certified and every product is designed, tested and checked to make sure of absolute suitability for use with foods and the safety of its non-stick coatings.

The TVS kitchen is a hive of activity. Every day, new pots and pans undergo heavy-duty testing to make sure that they pass our safety and quality tests, and our quality control staff don’t let anything get past them.

There are those who take care of cleaning and making sure that bodies and handles are ready for hundreds of future washes ·they check to make sure the surfaces are always easy to clean ·they wash each piece in the dishwasher, time after time, on the highest temperature settings ·they exaggerate with detergent and rinsing agent to see the corrosion resistance of chemical agents and make sure that the dishwasher won’t ruin your precious kitchen helpmates.

RECYCLABLE

ALLUMINUM

FOR YOUR WELLBEING. All TVS coatings are free from Nickel, heavy metals and PFOA!

FOR SUSTAINABILITY. The high-gauge aluminium body guarantees excellent heat diffusion and great temperature stability. This means great energy savings for the environment and the economy.

We are waiting for you online with news, new items and interesting facts about cookware and cooking.

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