Manual Sharp R-775 (page 299 of 317) (German, Dutch, French, Italian, Spanish)

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PORTUGUÊS

297

LEGUMES, MASSA, ARROZ E BOLINHOS

Suíça

RISOTTO DE TESSINER

Tempo de cozedura total aprox. 21-26 minutos

Utensílios: tigela com tampa (capacidade 2 l)

Ingredientes:

50 g entremeada

2 c/ sopa manteiga ou margarina (20 g)

1 cebola (50 g), picada finamente

200 g arroz redondo integral

400 ml caldo de carne

70 g Sbrinz ralado (pode substituir por queijo

Emmental ralado)

1 pitada de açafrão

sal e pimenta

1. Corte a entremeada aos cubos. Cubra o fundo da

tigela com manteiga. Deite a cebola e a entremeada,

tape e deixe refogar.

2-3 min. 900 W

2. Junte o arroz, encha com o caldo de carne, deixe

levantar fervura e depois deixe acabar de cozinhar.

4-6 min. 900 W de seguida

15-17 min. 270 W

Deixe o arroz repousar cerca de 2 minutos

depois da cozedura.

3. Misture o queijo e o açafrão e prove.

Sugestão:

Pode acompanhar com cantarelos estufados ou

com cogumelos e com uma salada mista.

Áustria

GRATINADO DE ESPINAFRES

Tempo de cozedura total: aprox. 43-46 minutos

Utensílios: tigela com tampa (capacidade de 1 l)

forma de empadão redonda

26 cm diam)

Ingredientes:

2 EL manteiga ou margarina (20 g)

1 cebola (50 g), picada finamente

600 g folhas de espinafres, congeladas

sal e pimenta

noz-moscada

alho em pó

1 c/ chá manteiga ou margarina para

untar a forma

400 g batatas cozidas, às rodelas

200 g fiambre, aos cubos

3 ovos

100 ml natas (crème fraîche)

100 g queijo ralado (p. ex. Gouda)

colorau em pó para polvilhar

1. Unte o fundo da tigela com manteiga, coloque a

cebola picada, tape e deixe refogar.

2-3 min. 900 W

2. Adicione os espinafres, tape a tigela e deixe

cozinhar. Mexa uma ou duas vezes durante a

cozedura.

12-14 min. 900 W

Deite o líquido e tempere os espinafres.

3. Unte a forma de empadão. Disponha

alternadamente em camadas as rodelas de

batata, os cubos de fiambre e os espinafres. A

última camada deve ser de batatas.

4. Misture os ovos com as natas, tempere e regue

por cima dos legumes. Polvilhe o gratinado com o

queijo ralado e, por último, com o colorau em pó.

Leve a cozer com o programa automático para

empadões AC-4. (A receita resulta em cerca de

1,5 kg.).

AUTO COZEDURA

AC-4

Deixe o gratinado repousar

cerca de 10 minutos após a cozedura.

Sugestão: Pode variar os ingredientes do gratinado

a seu gosto, p. ex., com brócolos,

salame ou massa.

13. R-775+785 Port CkBk 4/17/02 2:41 PM Page 297

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Sharp R-775 Manual

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