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79
Frullato
Frutta secca
- tritare
Patate
(cotte)
- ridurre in
purea
Legumi
- ridurre in
purea
Minestre
Verdura (in
genere)
- tritare
- ridurre in
purea
Panna
montata
- montare
350 ml. di
liquido
250 gr.
500 gr.
400 gr.
500 ml. di
liquido
400 gr.
500 gr.
400 ml.
M/5
M/5
4-5
5
4-5
M/5
5
3
ß
£
£
£
£
£
£
ß
Vedere ricette a pag. 70.
Usate la posiz. M per tritare
grossolanamente e la vel. 5 per un trito
più fine.
Non cuocete troppo le patate. La
quantità di latte dipende dal tipo di
patate. Usate latte tiepido (max. 80˚C)
e aggiungetelo lentamente con la lama
di metallo in funzione.
Usate piselli o fagioli cotti.
Per una migliore consistenza, potete
aggiungere del liquido.
Usate verdure cotte
Tagliate in cubetti di 3 m.
Usate panna fredda di frigorifero.
Montate almeno 125 ml. per volta.
Insalate, guarnizioni,
pane, pasticcini,
budini.
Purea, piatti gratinati.
Purea, zuppe.
Minestre.
Insalate, verdura
cruda, minestre
Purea, minestre,
vellutate
Guarnizioni, composti
per gelati, dolci,
budini.
78


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