W
ARRANTY AND GUIDE
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54
www.Tauroessiccatori.com
COURGETTES
I n rounds when young and small. In pieces or cubes, without the
central pulp, if bigger.
As a side dish or in minestrone soup when soaked. When young
and small, very tasty preserved in oil.
P2
8/12h
PUMPKINS
With rind and seeds removed, cut into slices/cubes.
For risottos and minestrone soup after soaking.
t3
12/24h
POTATOES
Sliced or cubed (8-15 mm). Move so they do not stick. The surface
may go brown but it does not affect the flavour.
Above all for minestrone soup, but also as a side dish after
soaking. Can also be stored mixed with other vegetables as a
soup mix.
P4
12h
SAVOY CABBAGE
Slice and arrange, does not need any special preparation.
Above all for soups and other dishes after soaking.
P1
16/20h
CHILLI PEPPERS
Not very permeable skin. For best results cut in half longwise.
In pieces or powdered to give a hot flavour to various dishes.
P4 crunchy
t4 normal
18h
CAPSICUM PEPPERS
Cut into pieces or strips. They do not need any special prepa-
ration and are easy to dry.
Use as you would when fresh, after soaking. Even preserved in oil.
t4
12/18h
MUSHROOMS
Without washing, clean and cut into thin slices about 5mm.
Use as you would when fresh, after soaking.
P2
TOMATOES
Preferably small/medium size. One of the longest and most
difficult vegetables to dry due to its high water content. Some
varieties will tend to look almost burnt if too ripe. Cut in half for
drying. They can be dried without salting and draining.
After soaking them, in any recipe that calls for fresh or canned
tomatoes, in side dishes, sauces, soups. Excellent preserved in oil
with herbs (garlic, basil, oregano, chilli pepper). Perfect for pasta
sauces or powdered.
t4/t5
30/48h
PRODUCT
PREPARATION AND USES
TIME AND
PROGRAM
