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1. Far cuocere la pasta seguendo le indicazioni sulla scatola. Scolarla e passarla
sotto l’acqua fredda. Versarla in una terrina e versare l’olio di oliva e il succo
di limone.
2. Mettere in frigo per almeno 1 ora.
3. Dopo 30 minuti, tritare il prezzemolo e il basilico nella mini bacinella.
Aggiungere il trito alla preparazione e rimettere in frigorifero.
4. Lavare le verdure e sbucciarle. Nella bacinella media con il disco per julienne
oppure il disco per grattuggiare da 4 mm, grattugiare le carote e le zucchine
e metterle da parte.
5. Sostituire il disco per grattugiare con il disco per taglio a fettine da 2 mm.
Tagliare a fettine i ravanelli mettendoli verticalmente nella tramoggia prima di
avviare l’apparecchio. Mettere da parte.
6. Mettere tutte le verdure ricoperte di acqua fresca in frigo perché rimangano
croccanti.
7. Tagliare a fette la cipolla e il peperone rosso con il disco per affettare da 2 mm
e mettere in frigorifero.
8. Prima di servire a tavola, aggiungere le verdure scolate dall’acqua, la cipolla
e il peperone.
9. Salare e pepare.
INGRESSI
Insalata di pasta
alle verdure croccanti
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
REPOS 1 h 1 h 1 h 1 h
COTTURA 10 min 10 min 10 min 10 min
Penne
170 g 325 g 500 g 700 g
Ravanelli
36812
Carote
½112
Zucchine
½112
Peperoni rossi
½112
Cipolle rosse
½112
Limoni
½112
Rametti di basilico
½112
Rametti di prezzemolo
1246
Olio di oliva
35 ml 65 ml 100 ml 125 ml
Sale e pepe
R4
E2
101


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