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Tortellini-Rucola-Schinken-Auflauf
Zubereitungszeit 60–70 Minuten
6 Portionen
Zutaten
125 g Rucola
100 g luftgetrockneter Schinken
300 ml Sahne
400 g Schmand
Salz
Pfeffer
800 g frische Tortellini
300 g Kirschtomaten, halbiert
4 EL Pinienkerne, geröstet
50 g Parmesan, frisch gerieben
50 g Emmentaler, gerieben
Zubereitung
Rucola waschen, trocken tupfen und
mit dem Schinken in Streifen schnei-
den. Sahne und Schmand verrühren,
mit Salz und Pfeffer würzen.
Die Tortellini mit Tomatenhälften, Ruco-
la und Schinken vermischen, in eine
gefettete Auflaufform (ca. 20 x 30 cm)
geben und mit der Soße übergießen.
Mit Pinienkernen und dem Käse be-
streuen. Goldbraun garen.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
2
Temperatur 170–190 °C
Wassermenge ca. 200 ml
Ebene 2
1. Dampfstoß 10 Minuten nach
Start des Garvor-
gangs
2. Dampfstoß nach weiteren
10 Minuten
Garzeit 40–50 Minuten
Rezepte
170
170


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Others manual(s) of Miele H6260BP

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