VAL CUCINE TA-25GB1, Instruction Manual

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Salad & Vegetables
1 red bell pepper, seeded and cut into
1-inch pieces
1 yellow squash, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
1 small head of fennel, cut into 1-inch
wedges
3 oz fresh mushrooms, cleaned & halved
1 small purple onion, cut into 1-inch
wedges
1 medium size beetroot, pre-roasted and
cut into 1-inch pieces (optional)
2 tablespoon of olive oil to coat the
vegetables
Ricotta or feta cheese, crumbled
SALAD DRESSING & FINISH
1 tablespoons of extra-virgin olive oil
1 tablespoon of aged balsamic vinegar
Handful of fresh rosemary, chopped
Coarse sea salt, to taste
Black pepper, to taste
Ingredients
Preheat the air fryer @ “BAKE” to 360F/180C with “CONVECTION” function; spray the
wire basket with cooking oil spray.
Coat the vegetable pieces in a bowl by tossing with 2 tablespoons of olive oil. Place the
vegetables in the wire basket and cook for 12 minutes. In the meanwhile, put some water
in the metal baking tray and place it on another level in the air fryer. Start cooking the
vegetables for 12 minutes. After that, take the vegetables out, turn them over in the basket
and cook for another 6 minutes.
If the cooking basket is too full, you might consider cook the vegetables in 2 batches
If you decide to use roasted beetroot, in this salad, you will need to cook it separately by
wrapping the beetroot in aluminum foil and bake for about an hour. Realizing it is a time-
consuming endeavor, but what the roasted beetroot can bring to this salad is immense.
When the vegetables are cooked, make the salad dressing by combine the balsamic
vinegar with the extra-virgin olive oil, add the chopped rosemary (or any types of fresh or
dried herbs), stir vigorously and pour over the salad.
Now add the crumbled cheese, coarse and black pepper over top, and serve.
NUTRITION
Calories: 69 Kcal; Protein: 2.6g; Carbohydrate: 7.7g; Fat: 3.8g; Sodium: 48mg
4 servings
Roasted V
egetable
Salad
Salad & Vegetables
ANCHO CHILI MAYONNAISE
1 piece of dried Ancho chili
½ cup mayonnaise
WAGYU BEEF PATTIES
2 pounds ground American Wagyu
beef
Coarse salt
Freshly ground black pepper
8 extra-sour rye bread slices
4 tablespoons butter, melted
½ pound Vermont Cheddar cheese,
shredded
Ingredients
Wagyu Patty Melt
To make the mayonnaise, soak the Ancho chili in hot water until soft. When it is cool enough
to handle, peel off the skin and blend the Ancho chili in a blender until smooth. Mix the
Ancho chili puree with the mayonnaise until combined. Cover and refrigerate.
To make the onions, heat the olive oil in a large sauté pan over medium-low heat. Add the
onions, sprinkle with salt, and cook, stirring frequently, for 15 minutes. Increase the heat to
medium and continue cooking until the onions are caramelized and golden brown, about 15
minutes longer. Season to taste with salt and pepper and set aside.
Preheat the air fryer @ “ROAST” to 390F/200C with “CONVECTION” function; spray the
wire basket with cooking oil spray. Line the air fryer basket with “perforated parchment”
paper.
To make the “perforated parchment paper”, take a piece of baking parchment paper and
poke small holes with a large size pin or a medium size clean nail so that the fish will not
stick to the wire basket during cooking.
To make the Wagyu patties, season the beef with salt and pepper in a large bowl. Handling
the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal
portions and form the portions into patties to fit the bread slices. Place the wagyu in the
refrigerator to chill for about 30 minutes. When the air fryer is warm, place the beef patties
in the wire basket over the metal tray. Cook each patties 5-7 minutes on each side of the
patty, depending on your liking.
Brush one side of each bread with melted butter. Place 4 bread slices, buttered side down,
on a cutting board. Sprinkle half of the cheese over the 4 slices, dividing equally. Top
the cheese on each slice with an equal portion of the onions, a cooked patty, and then an
equal portion of the remaining cheese. Generously spread or drizzle the mayonnaise over
each beef patty and top each patty with the caramelized onions and pickles. Top with the
remaining bread slices, buttered side up.
Cut each patty melt in half, and serve with a short salad or air fried vegetables.
Makes 4 burgers