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Gamberi al vapore in stile cinese
1. Preriscaldare il forno in modalità Convezione 220 °C.
Mescolare la zucca con l‘olio, disporre sulla teglia
smaltata nella posizione inferiore. Cuocere in moda-
lità Convenzione 220 °C per 35–40 minuti.
2. Disporre la cipolla e il burro nella casseruola sulla
base del forno. Cuocere in modalità Combi 1 per 6
minuti. Aggiungere il riso e il brodo, coprire e cuocere
a 1000 W per 10 minuti, mescolare, rimettere in forno
e cuocere a 1000 W per 10 minuti.
3. Aggiungere la zucca, la salvia, sale e pepe, il vino
e il parmigiano, mescolare. Rimettere sulla base del
forno senza coprire. Disporre il vassoio in vetro con
gli spinaci sulla griglia nel ripiano superiore. Cuocere
in modalità Combi 1 per 4 minuti.
4 I
1 ore 30 min.
1. Lavare a fondo i gamberi. In una ciotola, mesco -
lare la salsa di soia, aglio e brandy. Disporre i gamberi
in un piatto piano e coprire con la miscela di salsa
di soia. Cuocere sul fondo del forno in modalità
Vapore 1 per 12–17 minuti. Servire caldo.
4 I
20 min.
Ingredienti
1 zucca, sbucciata e
tagliata in pezzi
15 ml di olio d‘oliva
1 cipolla tritata
40 g di burro
250 g di riso per risotti
450 ml di brodo
vegetale caldo
15 g salvia
sale e pepe
45 ml di vino bianco
50 g di parmigiano
grattugiato finemente
130 g di spinaci
CONTENITORI 1x grande
casseruola in Pyrex
®
ACCESSORI Teglia smaltata,
Ripiano a griglia, Vassoio in vetro
Riempire il serbatoio dell‘acqua
Ingredienti
20 (240 g) gamberi freschi
30 ml di salsa di soia leggera
5 spicchi d’aglio schiacciati
1 cucchiaino di brandy
CONTENITORI 1 terrina,
1x grande pirofila in Pyrex
®
poco profonda
ACCESSORI
Riempire il serbatoio dell‘acqua
Experience-fresh.eu
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veloce & salutare
Risotto con zucca e spinaci
17


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  • is the steamer tray to be in the oven at all times or only when needed Submitted on 17-6-2023 at 11:58

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