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01 I PREPARATION OF INGREDIENTS
The day before, place chickpeas in a big salad
bowl, cover fully with water, add a pinch of
coarse salt and allow to soak overnight.
To chop the gloves of garlic and cut the
pancetta in large cubes. To brown for 2 min in
the pressure cooker with oil. Add the strained
and washed chickpeas, the tomato purée and
cover with 4 eco doses of water (1 ltr).
02 I YOUR PRESSURE COOKER DOES
EVERYTHING
Close the pressure cooker. As soon as the
steam is released, reduce the heat source and
leave it to cook for the time indicated.
Open pressure cooker, take 4 laddles of soup,
mix and return to pressure cooker. Then add the
pasta and 1 eco dose of water (25 cl) and allow
to cook without lid, according to time indicated
on the pasta packet.
03 I THE FINISHING TOUCH
Servive hot, and offer grated parmesan.
01 I PREPARATION OF INGREDIENTS
Slice the shallots and sweat in the pressure
cooker with 2 tbsp of olive oil. Add the rice
and mix for 1 min until until glossy. Add
the white wine and stir. Alcohol vapour is
flammable. To get rid of them, bring to the
boil for at least 2 minutes without lid.
02 I YOUR PRESSURE COOKER DOES
EVERYTHING
When the wine has evaporated, add 2
crumbled stock cube, 2 eco doses of
water (50 cl) and the safran. Stir. Close
the pressure cooker. As soon as the steam
escapes, reduce the source of heat and let
cook for the time stated.
03 I THE FINISHING TOUCH
Open the pressure cooker, add the grated
parmesan, the diced butter and some
black pepper, stir, replace lid and allow to
rest away from the heat for 2 mins before
serving.
FOR 4 PERSONS
• 250 g of dried chickpeas
• 125 g of macaroni type
pasta
• 4 cloves of garlic
• 150 g of pancetta
• 2 tbsp of tomato purée
• 1 large sprig of rosemary
• 1 tbsp of olive oil
• 5 eco doses of water
(1,25 l)
• 1 small piece of parmesan
• Coarse salt
FOR 4 PERSONS
• 270 g risotto rice
(arborio or carnaroli)
• 2 shallots
• 2 tbsp of oil
• 15 cl of dry white wine
• 2 eco doses of water (50 cl)
• 1 cube of vegetable stock
• 1 pinch of saffron pistil
(or 2 dosettes)
• 40 g of butter
• 40 g of parmesan
• Black pepper
S A F F R O N
R I S O T T O
P A S T A
W I T H C H I C K P E A S
This safran risotto
is the traditional
side dish for
osso-buco.
INGREDIENTS
INGREDIENTS
TIP
TRADITIONAL ›
8MIN
TRADITIONAL ›
36MIN
DUAL PRESSURE ›
9MIN
DUAL PRESSURE ›
39MIN
PREPARATION ›
15MIN
PREPARATION ›
10MIN + 12HRS OF SOAKING
33
Summary of Contents for Lagoeasy'up Domina
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