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Casselerrib (gebraden)
Bereidingstijd: 90minuten
Voor 4porties
Voor de casselerrib
1kg casselerrib (zonder rib), panklaar
Voor de pesto
50g pijnboompitten
60g tomaten, gedroogd en in olie inge-
legd
30g gladde peterselie
30g basilicum
1teentje knoflook
50g harde kaas (Parmezaanse kaas),
geraspt
5eetlepels zonnebloemolie
5eetlepels olijfolie
Accessoires
Universele bakplaat
Bratometer
Staafmixer
Bereiding
Leg de casselerrib op de universele
bakplaat en steek de bratometer erin.
Schuif de universele bakplaat in de
oven en laat de casselerrib garen.
Rooster voor de pesto de pijnboompit-
ten in een pan. Snijd de tomaten, peter-
selie, basilicum en knoflook in grove
stukken. Pureer dit met de pijnboompit-
ten, de Parmezaanse kaas en de zon-
nebloemolie. Roer de olijfolie erdoor.
Instelling
Automatisch programma
Varken | Casselerrib | Braden
Programmaduur: ca. 55minuten
Handmatig
Ovenfuncties: Professional + Hetelucht
plus
Temperatuur: 150–160°C
Kerntemperatuur: 63°C
Booster: Aan
Voorverwarmen: Uit
Crisp function: Uit
Aantal/soort stoominjecties: tijdge-
stuurd, de 1e na 5minuten, de 2e na
20minuten, de 3e na 40minuten
Bereidingstijd: ca. 50–60minuten
Niveau: 2[1] (1)
Tip
Als u gedroogde tomaten gebruikt die
niet in olie zijn ingelegd, dan is 30g vol-
doende. Giet er voor de bereiding ko-
kend water op en laat ze ongeveer
10minuten weken. Giet het water daar-
na af.
134


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