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They feature stiff and sharp blades for cleaning, sectioning and mincing; pointed blades for cutting into and emptying out; blades in different length according to the type of vegetable and/or fruit to clean or cut.
They are the most common knives in a kitchen and are used for various tasks, from peeling to slicing and mincing; for this latter exists also a specific tool called “Mincing Knife”, very popular in Italy for the preparation of different “minced”.

FRUIT AND VEGETABLES KNIVES


Parer



ARLECCHINO QUICHE

4 serves, mould 24 cm. Ø
Ingredients
1 roll ”pasta brisée”
Stuffing:
2 courgettes, 1 carrot, 100 g. beans
1 pepper, 3 eggs, 250 g. ricotta cheese, 120 g. cooked ham
50 g grated “pecorino” cheese, salt, aromatic herbs, olive oil


Method

Peel and cut vegetables into small pieces with the Paring knife. Brown vegetables in a pan with olive oil. Salt. Beat eggs and add pecorino, ricotta cheese and vegetables.
Cut cooked ham into thick slices and then into cubes with the Kitchen knife and add to the stuffing together with aromatic herbs, previously minced with the Kitchen knife. Oil a mould and coat it with pasta brisée. Pour the stuffing into the mould and bake in the oven to 180° for 40 minutes.
Cut the Quiche into slices with the Kitchen knife and serve.
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