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1. Lavare le zucchine. Nella mini bacinella dotata del disco per affettare da 4 mm,
tagliare le zucchine. Metterle a cuocere in acqua bollente con i dadi di pollo per
circa 20 minuti.
2. Nella bacinella con il coltello in metallo e l’accessorio Blender
m
ix, frullare le
zucchine per circa 1 minuto. Aggiungere le foglie di dragoncello e poi la panna
dall’apertura del coperchio lasciando girare l’apparecchio.
3. Versare poco alla volta il brodo di pollo dall’apertura del coperchio fino a che non si
ottiene la consistenza voluta.
4. Servire in coppette o in piatti fondi con qualche foglia di dragoncello. Salare e
pepare a piacimento.
Vellutata di zucchine
NUMERO DI PERSONE 2 4-6 6-8 8 ed oltre
ROBOT
3200 3200 4200 5200/Pâtissier
PREPARAZIONE 20 min 20 min 30 min 30 min
COTTURA 15 min 15 min 20 min 20 min
Zucchine
2456
Dadi di pollo
½11 ½2
Acqua
400 ml 600 ml 800 ml 1 l
Foglie di dragoncello fresco
1223
Panna liquida
60 ml 100 ml 150 ml 180 ml
Sale e pepe
1. Lavare il cavolfiore e staccare i fiorellini. Versare l’acqua in una pentola, aggiungere i
fiori, coprire e far cuocere circa 30 minuti.
2. Nel frattempo far soffriggere la pancetta in una padella. Frullare nella bacinella
con il coltello in metallo e il Blender
m
ix. Lasciar girare e aggiungere i fiori di
cavolfiore con un po’ di acqua di cottura.
3. Quando sarà diventata una crema, aggiungere la panna liquida, la noce
moscata, il sale e il pepe.
4. Servire caldo.
Crema di cavolfiore alla pancetta
NUMERO DI PERSONE 2 4-6 6-8 8 ed oltre
ROBOT
3200 3200 4200 5200/Pâtissier
PREPARAZIONE 15 min 15 min 20 min 20 min
COTTURA 20 min 20 min 30 min 30 min
Cavolfiore
½11 ½2
Panna liquida
100 ml 200 ml 300 ml 400 ml
Noce moscata
½ c.c. ½ c.c. 1 c.c. 1 c.c.
Cubetti di pancetta
50 g 100 g 150 g 200 g
Sale e pepe
E4
INGRESSI
103


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