BERGNER San Ignacio COOKCHEF, Instrucions For Use | Recipes

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P·28
Rice with chicken in pressure cooker
Ingredients (4):
1 and 1/2 cup of rice 4 glasses of water
1/2 kg chicken pieces without skin
1 dried bell pepper 2 garlic cloves
1 tomato 1 broccoli 1 green pepper
1 yellow pepper 1 carrot
salt oil
Instructions
Boil the water in a saucepan and salt it by taste. Add some oil to the pressure cooker.
When the oil is hot, add dried bell pepper and garlic. When browned remove and crush
everything in the mortar. Sauté chicken in the pot and grate it while peeling tomato and
when the chicken gets golden color add tomato together with broccoli, peppers and
carrots cut into strips. Add rice and give a few stirs, add water and the contents from
the mortar. Stir and close the pot. As the water is boiling keep it over low heat for 10
minutes. Stir and leave for about 5 more minutes and remove the lid.
Serve hot
Mushroom cannelloni with chestnuts
Ingredients (for 4 persons):
20 sheets of cannelloni 500 gr. mushrooms
8 fresh garlic cloves 1 spring onion
500 gr. chestnuts 800 ml. milk
80 gr. flour 80 gr. butter
100 gr. grated cheese water
extra virgin olive oil salt
parsley
Instructions
Place the chestnuts in the pressure cooker. Cover with water, season, place the lid and
cook for 5 minutes after it starts steaming. Peel them. Set aside. Put plenty of water in
a large saucepan. Bring to the boil, and add cannelloni sheets. Cook them for 10-12
minutes. Drain, cool and spread them on a clean cloth. Finely chop garlic and onion
and put fry them. Chop the mushrooms and add them. Sauté briefly. Season. Add the
chopped chestnuts. Mix well and set aside. For the sauce, put the butter melted in a
pan, add the flour, season and sauté it. Pour milk gradually and cook for about 5-6 minutes.
Mix half the béchamel sauce. Fill the cannelloni. Cover them if you want with the rest
of the sauce, sprinkle with cheese and grate them for 3 minutes.
Serve
Lamb ribs with salad
Ingredients (4 people):
1.5 kg. Lamb ribs 3 tomatoes
1 spring onion 12 black olives (pitted)
2 cloves of garlic water
extra virgin olive oil vinegar salt
1/2-teaspoon of paprika 2 sprigs of rosemary
pepper parsley