Roast Asparagus with Olives and Sun-Dried Tomatoes
Serves 4, Approx. preparation time: 30 minutes

Ingredients:
-20 asparagus, green, purple or white
-12 black olives, preferably from Taggia
-12 sun-dried tomatoes
-5 tablespoons of gravy from roast chicken
-olive oil
-milled salt and black pepper

Method:
Using a Zepter cooker, boil the water with a pinch of salt. Peel and wash the asparagus, then boil in salted water.
Next, cool them with ice.
Strain and put aside on a plate covered by a cloth. Infuse the olives in the roast chicken gravy.
Heat a Zepter plate until the heat monitor reacher the cooking temperature zone, then turn off the plate, add the olive oil and arrange the asparagus on it. Turn them well, giving them a light color, then add the dried tomatoes in order to heat them.
Arrange the asparagus, the sun-dried tomatoes and the olives on plates, and add the gravy and a dash of oilve oil.

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Seasonal Fruits and Vegetables Gently Simmered with Green Cardamom
Serves 4, Approx. preparation time: 25 minutes

Ingredients:
-2 bunches of new carrots with their stalks
-2 bunches of new turnips with their stalks
-2 bunches of spring onions with the stalks
-4 young leeks
-2 small pears
-2 firm tomatoes
-peeled, seeded and cut into quarters
-2small apples
-8 large green or white asparagus
-4 unpeeled garlic cloves
-3 pods green cardamom
-chervil or chopped parsley
-olive oil
-freshly ground white pepper
-fine salt

Method:
Peel and wash all the fruit and vegetables, keeping the stalk intact on the carrots, turnips and onions.
Heat a Zepter pan until the thermostat turns green, then add a teaspoon of olive oil.
Saute the carrots, turnips, spring onions, fruit and garlic cloves until lightly browned.
Add the green cardamom, asparagus and young leeks, cover and let simmer over a low flame for approximately 6 to 8 minutes.
When cooking completed, remove the lid and add the tomato quarters, garnish with chervil leaves or chopped parsley, add a dash of olive oil, a little freshly ground pepper and a pinch of fine salt.

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Veal Stroganoff

Ingredients:
-500-750 g veal
-tomato puree
-1 onion
-1 leek
-salt, cayenne, peper
-3 spoons of sour cream
-1 cup of water

Method:
Cut the meat in small pieces and fry following the instructions. Remove from heat and keep warm. Cut the onion and leek in small pieces and simmer in the remaining sauce. Add tomato concentrate and water and cook until it boils, Remove the pot from the heat and, maintaining the temperature, add mushrooms, cream, seasoning and meat and simmer 5 more minutes.

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Rabbit Pieces with Chanterelles
Serves 4, Approx. preparation time: 45 minutes

Ingredients:
-1 rabbit rump (saddle and thighs)
-2 finely chopped shallots
-12 fresh onions
-300g chanterelles
-12 cloves of garlic
-1 sprig of thyme
-1 small bouquet of rosemary
-olive oil
-milled pepper
-fine salt

Method:
Chop the rabbit into small pieces, then allow to marinate with a small amount of olive oil, the sprig of thyme, the bouquet of rosemary and the garlic cloves, lightly crushed in the palm of the hand.
Meanwhile, heat a Zepter cooker until the heat monitor shows that the cooking temperature zone has been reached, and turn the plate right down. Clean the chanterelles and wash in plenty of water, then strain them and arrange them on a cloth in order to retain maximum moisture. Peel and wash the onions, then make a cross-shaped cut on the base. This will help them cook more quickly.
Strain the rabbit pieces, then brown them in the cooker with the garlic cloves, the onions and the aromatic herbs. When the rabbit is browned on all sides, take everything out and place on a dish. Raise the plate temperature again and toss in the chanterelles; brown them well, place the rabbit pieces, herbs, garlic cloves and onions back in the cooker, add a twist of milled pepper, cover, turn off the plate and allow to cook for 5-7 minutes (depending on the size of the pieces) with the cooker off. When serving, remove the herbs and sprinkle with salt.

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Veal Tender Loin, with Spring Onions and Sauteed Baby Lettuce
Serves 4, Approx. preparation time: 25 minutes

Ingredients:
-4 tender loins of veal weighing about 220g each
-2 bunches of spring onions
-3 tomatoes, peeled, seeded and cut into quarters
-4 small lettuces
-8 unpeeled garlic cloves
-fine salt
-crushed black pepper
-olive oil

Method:
Remove the outer leaves, then wash and carefully dry the small lettuces. Heat a Zepter pan so that the thermostat turns red. Lower the heat to minimum. Sear the veal tender loins until both sides are nicely browned.
Add the unpeeled garlic cloves and the spring onions.
Saute the samll lettuce draining off as much of the water as possible. Then add the tomatoes, cover and finish cooking over a very low heat for about fifteen minutes.
Just before serving, you can add a little coarsely ground black pepper, a few grains of fine salt, as well as a dash of olive oil.

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Whole Roasted Chicken Seasoned with Herbs on a Bed of Grilled Endives
Serves 4, Approx. preparation time: 45 minutes

Ingredients:
-1 free-range chicken, dressed and trussed, ready to cook (with liver and heart removed)
-1 bunch of flat leaf parsley
-1 bunch of chives
-1/2 bunch of rosemary
-5 garlic cloves
-10 endives
-fine salt
-coarsely ground black pepper
-caster sugar

Method:
Wash all the herbs and carefully dry them using a tea towel.
Take all the herbs and chop together. Chop the chicken heart and liver and mix well with the herbs. Season with aslt and pepper.
Spread carefully between the skin and the flesh of the chicken. Heat a Zepter pan until the thermometer turns red, lower the heat to minimum, then lightly brown the chicken on each side. Add the garlic cloves. Cover and cook for 20 minutes.
During this time cut the tops of the endives into quarters, toss with 1/4 teaspoon of sugar, mix well, arrange them around the chicken 10 minutes before the end of its cooking time.

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Salmon Garnished with Anchovies, Accompanied by Steamed Peas and Potatoes
Serves 4, Approx. preparation time: 25 minutes

Ingredients:
-4 salmon fillets about 150g each
-1.5 kg fresh peas in their pods
-6 small new potatoes
-6 anchovy fillets in oil
-8 small spring onions or pearl onions
-freshly ground white pepper
-salt
-olive oil
-fresh chervil
-fresh tarragon

Method:
Shell the peas. Peel the samll onions and the potatoes. Cut the anchovy fillets in half.
Make 3 small incisions in each salmon fillet with the help of a small knife and stuff each with a piece of anchovy. In a cold Zepter pan, arrange the peas and the potatoes and add a dessert spoon of water.
Cover and heat until the thermometer reaches the normal position, then remove from the heat. Lightly oil the skin of the salmon fillets.
Preheat a Zepter pan until the thermostat turns green. Place salmon fillets skin-side down in the pan, followed by the spring onions.
Cover and let cook for 5 minutes.

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