Ambiano BRL-7001, Руководство пользователя

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Recipes
13
Basic Vinaigrette
Makes about 1 cup
1
clove garlic, peeled
1 ½ tbsp wine vinegar
1 ½ tbsp white vinegar or lemon juice
1 tsp Dijon mustard (regular or grainy)
¼ tsp kosher salt
dash ground pepper (to taste)
¼ cup extra virgin olive oil
¼ cup vegetable oil or light flavored olive oil
Place the garlic in the bowl and pulse 5 times, then scrape the bottom and sides of bowl. Add the
vinegars, mustard, salt and pepper. Pulse 10 times. Add the oils and Pulse another 10 times. Taste
and adjust seasonings as needed. If desired, recipe may be easily modified by changing oil and/or
vinegar flavors used, or by adding a favorite herb or sun-dried tomatoes. Allow dressing to chill at
least 30 minutes before serving, to allow the flavors to blend. Vinaigrette will keep well for one week
if covered and refrigerated.
Pesto
Makes about ¼ cup
½
oz. Reggiano Parmigiano (cut into ½ inch cubes)
¼ cup toasted walnuts
1 clove garlic, peeled
¼ tsp kosher salt
½ cup (packed) fresh basil leaves, washed and dried completely
¼ cup extra virgin olive oil
Place ½ inch pieces of cheese into bowl and pulse 5 times, process continuously by holding down the
pulse button for 15 seconds. Remove and reserve. Add the nuts to the bowl and pulse 5 times.
Remove and reserve. Add the garlic and salt to the bowl and process continuously by holding down
the pulse button for 5 seconds. Scrape bottom and sides of the bowl and add basil leaves and half of
the olive oil. Pulse 10 times, then process about 15 seconds. Scrape the bottom and sides of bowl
and add remaining olive oil and process additional 10 seconds. Add the cheese and nuts to the
mixture and pulse 10 times to blend. Scrape the bottom and the bowl and pulse 5 more times. Allow
Pesto to sit at least 30 minutes or longer to allow flavors to develop. Transfer Pesto to an airtight
container, smooth the top to an even level and top with thin layer of olive oil; cover and refrigerate
until ready to use.
Pesto sauce will keep if refrigerated for up to 1 week, or may be frozen. If desired, use on pasta,
potatoes, steamed fresh vegetables or as a spread on a fresh tomato and mozzarella sandwich. You
may try different flavors of Pesto by substituting other herbs such as cilantro or parsley and by using
almonds or pecans.