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2. Servire carni e pollame cotti al vapore accompagnati da salse saporite; in alternativa,
marinare le carni prima di cuocerle al vapore.
3. Verificare che le carni siano perfettamente cotte prima di servirle. Forare le carni con un
coltello o con uno spiedino per verificare che il centro sia cotto e che i succhi non contengano
sangue.
4. Cucinare a vapore solo salsicce cotte in precedenza.
5. Aggiungere erbe aromatiche alla cottura per esaltare i sapori delle pietanze.
Cibo Tipo Peso / Pezzi
Condimenti
consigliati
Tempo di
cottura
(minuti)
Note
Pollame Petto
Coscia o ala
250 g (4
pezzi)
450 g
Curry
Rosmarino
Timo
12-15
30-35
Eliminare tutto il grasso
Maiale Filetto,
bistecche o
braciole
4 pezzi
alti 2.5cm
Curry
Erba al limone
Timo
5-10 Eliminare tutto il grasso
Manzo Fette di
scamone,
filetto o
lombo
250 g Curry
Peperoncino
macinato
Timo
8-10 Eliminare tutto il grasso
PESCE E FRUTTI DI MARE
1. La cottura del pesce è terminata quando le carni si staccano facilmente con una forchetta.
2. Il pesce surgelato può essere cotto senza venire precedentemente scongelato separando i
filetti e incrementando il tempo di cottura.
3. Cuocere il pesce con fette di limone ed erbe fresche per esaltarne il sapore.
Cibo Tipo Peso / Pezzi
Condimenti
consigliati
Tempo di
cottura
(minuti)
Note
Crostacei Freschi 250 g/400 g
Maggiorana
Erba al limone
8-10
Gamberi Freschi 400 g Erba al limone
Aglio
6
Cozze Freschi 400 g Erba al limone
Aglio
8-10
Aragosta (coda) Congelati 2 pezzi (400
g cad.)
Rafano
Aglio
20-22
Filetti di pesce Congelati
Freschi
250g
250g
Semi di mostarda
Spezie miste
Maggiorana
10-12
6-8
RISO
1. Versare il riso e l’acqua insieme nell’apposito contenitore.
Cibo Tipo Quantità / Quantità di
acqua
Tempo di cottura
(minuti)
Note
Riso Bianco 200 g/300 ml 35-40 Per 2 persone
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