Sharp R-82STN, Operation Manual With Cookbook

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48
Italy
Oven-baked lasagne
Lasagne al forno
Total cooking time: approx. 16-21 minutes
Utensils required: bowl with lid (2 litres size)
shallow square oven-proof dish
(approx. 20 x 20 x 6 cm)
Ingredients
300 g tinned tomatoes
50 g ham, finely diced
1 onion (50 g), finely chopped
1 garlic clove, crushed
250 g beef mince
2 tbsp tomato puree
salt
pepper
oregano
thyme
basil
150 ml cream (crème fraiche)
100 ml milk
50 g grated parmesan cheese
1 tsp mixed chopped herbs
1 tsp olive oil
salt
pepper
nutmeg
1 tsp vegetable oil to grease the dish
125 g lasagne verde (green sheet pasta)
1 tbsp grated parmesan cheese (5 g)
1 tbsp butter or margarine
Preparation
1. Slice the tomatoes, mix with the diced ham and
chopped onion, the garlic, the beef mince and the
tomato puree. Season, cover and lightly braise.
5-8 min 100 %
2. Combine the cream with the milk, parmesan cheese,
herbs and oil and season.
3. Grease the oven-proof dish. Lay a third of the pasta
on the base of the dish. Cover the pasta with one
half of the minced beef and pour on a little of the
sauce. Form a layer with the second third of the
mince, some sauce and the remainder of the pasta.
Finally cover the pasta thoroughly with sauce and top
with a sprinkling of parmesan cheese. Dot with flakes
of butter and cook.
11-13 min 50 % + 230
o
C
Allow the lasagne to stand about 5 to 10 minutes
after cooking.
Italy
Tagliatelle with cream and basil
Tagliatelle alla panna e basilico (for 2 servings)
Total cooking time: approx. 16-22 minutes
Utensils required: bowl with lid (2 litres size)
round soufflé dish (dm. ca. 20 cm)
Ingredients
1 l water
1 tsp salt
200 g tagliatelle (ribbon pasta)
1 garlic clove
15-20 basil leaves
200 g cream (crème fraiche)
30 g grated parmesan cheese
salt/pepper
Preparation
1. Put the water and salt in the bowl, cover and bring
to the boil.
9-11 min 100 %
2. Add the pasta, bring once more to the boil and simmer.
1. 1-2 min 100 %
2. 6-9 min 30 %
3. Meanwhile rub the soufflé dish with the clove of gar-
lic. Cut up the basil leaves. Set some of the basil
aside for garnishing.
4. Drain the pasta thoroughly. Stir in the cream and
sprinkle the basil on the pasta.
5. Add the parmesan cheese, salt and pepper. Put the
mixture into the soufflé dish and give it a stir.
Finally garnish with the remaining basil.
RECIPES