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01 I PREPARATION OF INGREDIENTS
Heat the oil on a high heat in the pressure
cooker, flour the slices of meat on both sides
and brown them well on a high flame.
Add the onion, sliced carrot and celery,
together with two crushed cloves of garlic, mix
and leave to brown another 2 mins. Pour the
white wine, mix by scraping fully bottom of
pan. Add the tomato purée, salt, pepper and
½ eco dose of water (25 cl), mix.
02 I YOUR PRESSURE COOKER DOES
EVERYTHING
Close the pressure cooker. As soon as the
steam escapes, reduce the source of heat and
let cook for the time stated.
03 ITHE FINISHING TOUCH
Grate lemon peel. Chop the parsley leaves of
parsley and the remaining garlic clove and mix
everything together. Open the pressure cooker
and add the mix just before serving.
01 I PREPARATION OF INGREDIENTS
Cut the bread into small pieces, place tghem in
a bowl and sprinkle with milk.
Peel and finely chop half the onion, keep it
aside. Place the other half roughly cut in a
mixer bowl with parmesan, dipped in milk, a
coffee spoon of salt, pepper and the egg. Finely
mix. Add meat and briefly use mixer to mix it all
up. Make 16 meatballs and roll them in flour.
02 I YOUR PRESSURE COOKER DOES
EVERYTHING
Heat oil with a high flame in the pressure
cooker and brown meatballs on all sides.
Add half finely chopped onion, 1 eco dose of
water (25 cl), the cube
of crumbled stock, tomato purée and bay
leaf. Add pepper and stir.
Close the pressure cooker. As soon as the
steam is released, reduce the heat source
and leave it to cook for the time indicated.
03 I THE FINISHING TOUCH
Serve sprinkled with gravy with creamy
polenta or pasta.
FOR 4 PERSONS
• 4 slices of veal shank
(around 300 g each)
• 30 g flour
• 1 onion
• 1 celery stalk
• 1 carrot
• 3 cloves of garlic
• 1 untreated lemon
• 1 small bunch of flat
parsley
• 15 cl of dry white wine
• 1 tbsp of tomato purée
• 1/2 eco dose of water
(10 cl)
• 2 tbsp of olive oil
• Fine salt, pepper
FOR 4 PERSONS
• 500 g of mince
• 80 g of stale bread
• 5 cl of milk
• 1 egg
• 1 onion
• 25 g of parmesan
• 2 tbsp of flour
• 1 cube of meat broth
• 1 tbsp of tomato purée
• 2 bay leaves
• 2 tbsp of olive oil
• 1 ecodose of water (25 cl)
• Fine salt, pepper
P O L P E T T E
O S S O B U C O
INGREDIENTS
INGREDIENTS
Serve the osso bucco
with saffron risotto.
TIP
TRADITIONAL ›
8MIN
TRADITIONAL ›
22MIN
DUAL PRESSURE ›
6MIN
DUAL PRESSURE ›
20MIN
PREPARATION ›
30MIN
PREPARATION ›
20MIN
35
Summary of Contents for Lagoeasy'up Domina
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