P·23
P·22
for 4 minutes. Keep the beans warm while mashing potatoes finely.
Cut zucchini into large chunks. Add zucchini and asparagus with oil, place them on a plate
and let them be for 6-8 minutes.
Chop bacon and brown in a frypan.
Cover the bottom of a plate with mashed potatoes and place steamed vegetables and roas-
ted beans on plate.
Serve
Onion soup with melted cheese
Ingredients (for 4 persons):
6 onions
three beef bones
2 leeks
3 cloves of garlic
400 gr. chickpea 75 gr. of day-old bread
100 gr. of emmental cheese water
salt
Extra virgin olive oil
parsley
Instructions
Soak the chickpeas in the water first.
Cook the leeks in the pressure cooker, one onion half, drained chickpeas,
peeled garlic cloves, beef bones, some sprigs of parsley and a pinch of salt.
Place the lid and cook for 30 minutes after it starts steaming. After this time, remove the meat,
chickpeas and vegetables. Strain the broth. Put aside.
Peel and finely mince the remaining onions and put them to fry in a pan with oil. Season and
cook until well poached.
Chop the bread, add it and stir briefly. Pour the broth and cook everything for about 10 minu
-
tes. Beat with a whisk until the bread dissolves.
Serve
Serve the onion soup and sprinkle with cheese and put in the oven all together to melt the
cheese. Serve cups and sprinkle with a little chopped parsley.
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
EN
RECIPES
Sole fish with Mushroom Sauce
Ingredients:
200g fungi
1 small, peeled and finely chopped onion
600g fillets of sole fish, well-seasoned
1 dl of white wine 1 Tablespoon of Butter
3 tablespoons of cooking cream
1 Tablespoon Parsley, chopped finely
Instructions
Melt the butter in the pressure cooker and fry the mushrooms. Briefly cook the onion.
Put the sole fillets on top of the onion and sauté. Pour the red wine over the fish.
Close the lid and cook for 2 min at low level. After the cooking time, remove the
pressure cooker away from heat, quickly remove steam and open when the pressure is
gone completely. Put sole fillets in a preheated dish. Refine sauce with cream, add the
parsley, season and simmer briefly.
Serve.
Put the fish on the plate, pour the sauce over the fish and serve with rice or boiled potatoes.
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