Cuisinart TOB-60NC, Инструкция и книга рецептов

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• sod. 1mg • calc. 373mg • fiber 12g
Baked Rigatoni with Chicken Sausage,
Broccolini and Peppers
Makes 6 to 8 servings
5 ounces broccolini, about half a bunch, ends trimmed
1 teaspoon extra virgin olive oil, divided
2 tablespoons dry white wine
2 tablespoons chicken stock
6 ounces Italian chicken sausage, fully cooked, cut into
½-inch rounds
½ red bell pepper, sliced
½ medium onion, sliced
2 garlic cloves, finely chopped
¼ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
½ pound dried rigatoni pasta, cooked according to
manufacturer’s instructions
¾ cup ricotta
8 ounces mozzarella, shredded
¼ cup grated Parmesan (about 1 ounce)
4–6 basil leaves, roughly torn
nonstick cooking spray
1 . Bring a pot of salted water to a boil . Set up a large bowl filled with
ice water . Add broccolini to boiling water and cover . Cook for about 4
to 6 minutes or until bright green . Plunge cooked broccolini into pre-
pared ice water . Once cool, discard ice water and cut broccolini into
1-inch pieces .
2 . Preheat a large skillet over medium-high heat; add oil . Once oil is hot
and shimmering, add the blanched broccolini . Sauté 2 to 3 minutes,
and then add the wine and stock . Raise temperature to high and
sauté until liquids have evaporated . Reserve .
3 . Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 400°F on
Pizza/Bake . Line the baking pan with aluminum foil .
4 . Put the sausage, pepper, onion and garlic with a pinch each of the
salt and pepper on the prepared baking pan . Carefully slide the pan
into the upper position and roast in the preheated oven for about 15
minutes, or until sausage and vegetables have browned . Remove
and reduce temperature to 350°F and slide the rack into the lower
position .
5 . In a large mixing bowl, toss the broccolini, roasted sausage and veg-
etables, and the remaining ingredients until well combined .
6 . Lightly coat a 2-quart baking dish with nonstick cooking spray . Add
the pasta mixture . Bake in the preheated oven for about 30 to 35
minutes, or until cheeses are hot and bubbling .
Nutritional information per serving (based on 8 servings):
Calories 260 (53% from fat) • carb. 14g • pro. 17g • fat 16g • sat. fat 7g • chol. 40mg
• sod. 383mg • calc. 341mg • fiber 1g
Herb-Crusted Beef Tenderloin
Makes 6 servings
1½ pounds trimmed beef tenderloin roast (preferably top cut)
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
3 garlic cloves, peeled
2 sprigs fresh thyme, stems discarded
1 sprig fresh rosemary, stem discarded
1 sprig fresh oregano, stem discarded
½ teaspoon dried tarragon
3 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard