16
ROASTED PORK SHANK WITH SESAME POTATOES AND
GINGER ONION CREAM
Ingredients:
Quantity:
Pork shank
(2 whole, cut in half length-wise)
1.4 kg
organic red potato
500 g
mix of celery, carrot, and onion
to taste
garlic,
2 pc.
Dijon mustard,
1 Tablespoon
cloves
6
sage, rosemary
to taste
extra virgin olive oil
3 g
onion
150 g
fresh ginger
30 g
salt and pepper
to taste
1. One day ahead of time (recommended), marinate the
shanks with the mustard, 2 tablespoons of oil, the ground
cloves, garlic, aromatic herbs, a glass of dry white wine,
salt, and pepper.
2. Mince the carrots, celery, and onion then mix it with the
meat and put everything on the pan.
3. Insert the pan in guide 1, close the door, and set the oven
in KEEP WARM function for 4 hours.
4. In the meantime, wash the potatoes in baking soda then
cut them in 3x3 cm cubes.
5. Boil the potatoes in salted water until al dente then re-
move them and season with salt, pepper, olio, and sesame
oil.
6. Chop the onions and cook in 500g of water until creamy
then add the grated ginger and sprinkle in the rice flour
and blend well. Add salt if necessary. The sauce must have
a creamy consistency. If necessary, reduce it over heat.
7. Remove the shanks from the oven then remove and set
aside the vegetables and cooking juices. Add the potatoes
to the pan
8. Blend the drippings previously left aside with a small
amount of extra virgin olive oil.
9. Select the CONVECTION function, set the temperature to
220°C and the cooking time to 30 minutes. Press the START
button (H). The oven starts the pre-heating phase.
10. Once the temperature is reached the display will show the
cooking time. Insert the pan in guide 2 and cook for the set
time.
11. Once the shanks are brown, remove them from the oven
and serve with the two prepared sauces.
MEDITERRANEAN SEA BREAM
Ingredients:
Quantity:
sea bream
2
cherry tomatoes
200 g
Taggiasca olives
100 g
1 garlic clove
thyme
to taste
salt
to taste
pepper
to taste
olive oil
to taste
1. First remove the scales from the sea bream, wash and
dress. Salt and pepper inside the belly, add a clove of garlic
and two sprigs of thyme.
2. Pour the oil inside the tray and arrange the two sea bream
on top.
3. Cut the cherry tomatoes in half and put them inside the
tray along with the black olives then sprinkle everything
with salt.
4. Select the BAKE function, set the temperature to 200°C and
the cooking time to 35 minutes. Press the START button
(H). The oven starts the pre-heating phase.
5. Once the temperature is reached the display will show the
cooking time. Insert the pan in guide 2 and cook for the set
time.
6. Serve.
JAM TART
Ingredients:
Quantity:
flour
250 g
sugar
110 g
butter
125 g
eggs
1 whole + 1 yolk
salt
1 pinch
jam
200 g
1. Mix all of the ingredients (except the jam) in a food proces-
sor. Put about 1/3 of the dough aside to use as decoration.
2. Roll out the rest of the dough and line a previously but-
tered and floured cake tin.
3. Add the jam and use the rest of the dough to decorate with
criss-crossed strips.
4. Select the BAKE function, set the temperature to 180°C and
the cooking time to 35 minutes. Press the START button
(H). The oven starts the pre-heating phase.
5. Once the temperature is reached the display will show the
cooking time. Insert the cake tin above the grill inserted in
guide 1 and cook for the set time.
