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Sharp r-74st Manual

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GRATIN
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)
1 2 3 uovo
40 g 75 g 115 g formaggio (gratuggiato)
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 crème fraîche,
sale, pepe e versare sopra le verdure.
4. Cospargere il gratin con formaggio.
5. Collocare sul rastrelliera bassa en cuocere
usare il MENU EXPRESS , “Gratin”.
6. A cottura terminata far riposare per 5-10 minuti.
Procedimento
1. Ungere il recipiente e disporre in strati alternati
patate e zucchine tagliate a fette.
2. Unire le uova alla crème fraîche, insaporire con
sale, pepe a aglio e versare sopra le verdure.
3. Cospargere le formaggio Gouda sul il gratin.
4. Infine, cospargere il gratin con semi di
girasole.
5. Collocare sul rastrelliera bassa en cuocere
usare il MENU EXPRESS , “Gratin”.
6. A cottura terminata far riposare per 5-10 minuti.
GRATIN
Patate-zucchine gratinate
Ingredienti
0,5 kg 1,0 kg 1,5 kg
200 g 400 g 600 g patate cotto (affetato)
115 g 230 g 345 g zucchine (affetato)
75 g 150 g 225 g crème fraîche (panna)
1 2 3 uovo
1
/
2 1 2 spicchio d’aglio (schiacciato)
sale, pepe
40 g 80 g 120 g Gouda (gratuggiato)
10 g 20 g 30 g semi de girasole
147
RICETTE PER LA MENU EXPRESS
ITALIANO
8. R-74ST ITALIAN Op Man 10/07/2001 10:01 AM Page 147
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