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Sharp r-885al Manual

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Receitas
354
Suíça
Risotto de tessin-tessiner
Tessiner Risotto
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
Preparação
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 mn 900 W
2. Junte o arroz, encha com o caldo de carne, deixe
levantar fervura e depois deixe acabar de cozinhar.
1. 4-6 mn 900 W
2. 15-17 mn 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.
Suíça
Couve-rábano com molho de endro
Kohlrabi in Dillsauce (para 2 pessoas)
Tempo de cozedura total: aprox. 10-11 minutos
Utensílios: 2 tigelas com tampa (capacidade 1 l)
Ingredientes
400 g couve-rábano, cortada (aprox. 2)
4-5 c/ sopa água
2 c/ sopa manteiga ou margarina (20 g)
150 ml natas (crème fraîche)
sal e pimenta
noz moscada e colorau
algumas gotas de sumo de limão
1 ramo de endros, picados
Preparação
1. Coloque a couve-rábano e a água no recipiente,
tape e cozinhe. Mexa uma vez a meio da cozedura.
9-10 mn 900 W
Despeje o líquido.
2. Coloque a manteiga na tigela. Adicione o crème
fraîche e aqueça destapado. Não deixe ferver!
aprox. 1 mn 900 W
3. Tempere com sal e com as outras especiarias e junte
o sumo de limão. Prove. Acrescente o endro e regue
a couve-rábano com o molho. Deixe a couve
repousar durante cerca de 2 minutos depois de
cozinhar.
Sugestão:
Pode utilizar salsifis negro em vez de couve-rábano.
Legumes, Massa, Arroz e Bolinhos
13. R-875+885 Port recipes 07/05/2002 11:17 Page 354
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