589890
62
Zoom out
Zoom in
Previous page
1/84
Next page
62
Italy: MINESTRONE MILANESE
COOKING TIME 10 Min.
INGREDIENTS
2 thick slices streaky bacon • 1 medium onion • 1 celery heart • 1 potato • 1/4 large green cabbage
100 g (1/4 lb) French or runner beans • 3 tomatoes • 2 courgettes • 2 tablespoons olive oil • 2 table-
spoons peas • 9 dl (1 1/2 pt) stock • 1 tablespoon chopped parsley • salt and pepper • 100 g (4 oz)
rice • grated parmesan cheese (can be handed separately)
P
REPARATION
Chop the bacon finely, saving the rinds; slice the onions into strips, the celery and potato into strips 5
cm (2 inch) long, shred the cabbage, cut the beans into thin diagonal slices and peel and chop the
tomatoes. Do not peel the courgettes but slice, remove the seeds and cut into 5 cm (2 inch) strips. Lift
the trivet from the cooker, heat the oil and gently fry the bacon, onions and celery until just turning
brown.
Add all the rest of the vegetables, the bacon rinds, the stock and seasoning and bring to the boil. Put
in the rice, bring to pressure, cook for 10 minutes and allow the pressure to reduce until room tempe-
rature. Taste and correct the seasoning, reheat and serve in individual soup bowls. Serve the cheese
separately.
Italy : O
SSO BUCCO
This recipe should be made well in advance of the meal as it requires to rest for 2-3 hours.
C
OOKING TIME
2 Min.
INGREDIENTS
1,5 kg (3 lb) veal shank or shin, sawn by the butcher into 6 cm (2 1/2 inch) pieces • 2 tablespoons
butter • 3 dl (1/2 pt) marsala (sweet white wine) • salt and pepper • 1 teaspoon of flour • 1 beef or
chicken stock cube • water • risotto to serve separately • 1 clove garlic • 2 or 3 strips of lemon skin
1 tablespoon of chopped parsley
to garnish: 1 tablespoon grated lemon zest
1 tablespoon chopped parsley
1 small teaspoon chopped garlic
P
REPARATION
Tie the veal with thin string so that it will hold together. Lift the trivet from the cooker, heat the butter
and brown the pieces until golden; lift out. Pour in the wine, add the seasoning, bring to the boil; put
back the veal and boil, turning the pieces at least once, until the wine is well reduced. Sprinkle in the
flour, put in the stock cube and sufficient water to cover the pieces. Bring to pressure and cook for 20
minutes. Allow the pressure to reduce at room temperature and leave to stand for 2-3 hours.
About three quarters of an hour before the meal, use the pressure cooker to cook the risotto and
keep hot.
Add the garlic and the lemon peel to the osso bucco and let simmer for some time.Lift the pieces on
to a hot serving dish, remove the clove of garlic and the lemon peel and boil the sauce until desired
thickness, coating consistency. Pour over the meat, garnish with mixed lemon zest, parsley and garlic
and serve the risotto separately.
Handleiding Snelkoker 28/01/05 14:41 Page 62
62


Need help? Post your question in this forum.

Forumrules
1

Forum

demeyere-pressure-cooker

Reset search

  • My pressure cooker door is broken and I live in Tehran, Iran, how can I repair it? Please help me, thank you Submitted on 2-8-2023 at 09:38

    Reply Report abuse
  • Hi. I have a very old Demeyere pressure cooker 18/10 triplinduc. I have dismantled the lid to clean it as the stem is not popping up. Can you show me how to reassemble it by way of a diagram please? Many thanks, Marigold Submitted on 8-9-2022 at 15:02

    Reply Report abuse


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Demeyere Pressure Cooker at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Demeyere Pressure Cooker in the language / languages: English, German, Dutch, French as an attachment in your email.

The manual is 4,57 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info