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Sharp r 24 st rvs Manual

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ITALIANO
RICETTE PER LA MENU EXPRESS
GRATIN (C2-2)
Spinaci gratin
Ingredienti
0,5 kg 1,0 kg 1,5 kg
150 g 300 g 450 g Spinaci (scongalare e scolare)
15 g 30 g 45 g Cipolla (tagliare finemente
)
Sale, Pepe, noce moscata
150 g 300 g 450 g Patate cotto (affetato)
35 g 75 g 110 g Prosciutto cotto (tagliare
finemente)
50 g 100 g 150 g Crème fraîche (Panna)
123Uovo
40 g 75 g 115 g Fromaggio (gratuggiato)
Paprica
Procedimento
1. Mescolare gli spinaci con la cipolla e
insaporire can sale, pepe e noce moscata.
2. Ungere il stampo. Disporre le patate, prosciutto
e gli spinaci a strati alterni. L’ultimo strato
dovrà essere de spinaci.
3. Mescolare le uova insieme alla panna, sale,
pepe e versare sopra le verdure.
4. Cospargere il gratin con formaggio e paprica e
cuocere usare il MENU EXPRESS C2-2
“Gratin”.
5. A cottura terminata far riposare per 5-10 minuti.
GRATIN (C2-2)
Patate-zucchine gratin
Ingredienti
0,5 kg 1,0 kg 1,5 kg
200 g 400 g 600 g Patate cotte (affetato)
115 g 230 g 345 g Zucchine (affetato)
75 g 150 g 225 g Crème fraîche (Panna)
123Uovo
1
/
2 1 2 spicchio d’aglio (schiacciato)
Zout, Peper
40 g 80 g 120 g Fromaggio Gouda (gratuggiato)
10 g 20 g 30 g Semi de girasole
Paprica
Procedimento
1. Ungere il recipiente e disporre in strati alternati
patate e zucchine tagliate a fette.
2. Unire le uova alla panna, insaporire con sale,
pepe a aglio e versare sopra le verdure.
3. Cospargere le Gouda sul il gratin.
4. Infine, cospargere il gratin con paprica e semi
di girasole e cuocere usare il MENU
EXPRESS C2-2 “Gratin”.
5. A cottura terminata far riposare per 5-10 minuti.
5. R-24ST/2B34 Italian 01/05/2001 14:59 Page 99
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