AEG BOCSEM Libro delle Ricette Scaricare il pdf (Pagina 12)

cooked shallot and mix it well again. Sea-

son it well.

Line a terrine dish (capacity of about 7.5

dl) with cling film or grease six soufflé

dishes well with butter and pour in the

spinach mix. Steam it. Slice the terrine or

turn the soufflé dishes out onto plates

and drizzle lightly with truffle oil. Serve

each with a slice of Parma ham.

– Amount of water to be put into the wa-

ter drawer: 450 ml

– Time in the steamer: 45 minutes

– Shelf position: 2

SIDE DISHES

Vegetables, mediterranean

Ingredients:

• 200 g courgettes

• 1 red pepper

• 1 green pepper

• 1 yellow pepper

•100 g mushrooms

•2 onions

• 150 g green beans

• Green and black olives

Method:

Wash the courgettes and slice. Wash the

peppers and cut into strips. Wash the

mushrooms and slice. Peel onions and cut

into strips. Wash green beans, remove

strings and cut into pieces. Slice olives.

After cooking, season the vegetables with

salt, pepper, basil and oregano according

to taste.

– Amount of water to be put into the wa-

ter drawer: 500 ml

– Time in the steamer: 25 minutes

– Shelf position: 2

Vegetables, traditional

Ingredients/Method:

Put together the following vegetables to

taste, about 750 g in total.

• Kohlrabi, peeled and cut into strips

• Carrots, peeled and diced

• Cauliflower, washed and divided into

florets

• Onions, peeled and sliced

• Fennel, peeled and sliced

• Celery, cleaned and diced

• Leeks, cleaned and sliced

After cooking:

• 50 g butter

• If desired, pepper and salt

Method:

Arrange vegetables in a steam dish with a

perforated insert. After cooking, pour

over melted butter and sprinkle with pep-

per and salt, if required.

– Amount of water to be put into the wa-

ter drawer: 600 ml

– Time in the steamer: 35 minutes

– Shelf position: 2

Blanch vegetables

Put vegetables into a steam dish with a

perforated insert.

After blanching, cool down vegetables

with ice-cold water.

– Amount of water to be put into the wa-

ter drawer: 400 ml

– Time in the steamer: 15 minutes

– Shelf position: 2

Peeling Tomatoes

Method:

Cut a cross in the top of the tomatoes,

place into a steam dish with a perforated

insert and put it into the oven.

After the end of the cooking time, cool

down the tomatoes with ice-cold water

and remove the skin.

– Amount of water to be put into the wa-

ter drawer: 300 ml

– Time in the steamer: 11 minutes

– Shelf position: 2

Potatoes in their jacket

Ingredients:

• 1,000 g medium-sized potatoes

Method:

Wash the potatoes and place into a glass

bowl.

– Amount of water to be put into the wa-

ter drawer: 650 ml

– Time in the steamer: 50 minutes

– Shelf position: 2

Boiled potatoes

Ingredients:

• 1,000 g potatoes

Method:

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