V-ZUG Combair-Steam S, Рецепты

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70 71 Accompaniments Gratins
For the gnocchi, mix the milk, salt and durum wheat semolina 1
together in the smaller porcelain dish.
Put the porcelain dish on to the wire shelf at level 2 of the
2
cold cooking space. Steam 100 °C, 15 minutes.
Stir the Parmesan, egg yolks, butter and nutmeg into the hot
3
semolina. Leave to cool.
Peel the carrots and celeriac and cut them into sticks about
4
4 cm long and 5 mm thick. Remove the fibrous parts of the leek,
cut it in half lengthways and then into strips. Cut the onions
into thin rings.
Put the vegetables, ginger, garlic, lentils, plum tomatoes and
5
olive oil into the larger porcelain dish, mix well and season.
Put the porcelain dish on to the wire shelf at level 2 of the
6
cooking space, which has by now cooled down a little. Steam
100 °C, 25 minutes.
Use a tablespoon to scoop gnocchi out of the semolina and
7
put it on top of the lentils and vegetables. Sprinkle the Parmesan
over the top.
Put the porcelain dish into the warm cooking space on to
8
the wire shelf at level 2. Grill 230 °C, 10–15 minutes.
Lentils with
semolina gnocchi
Porcelain dish, ⅓ GN
Porcelain dish, ⅔ GN
Wire shelf
Gnocchi
7 dl milk
½ tsp salt
200 g durum wheat semolina
50 g grated Parmesan
2 egg yolks
25 g butter
Nutmeg
Lentil dish
2 large carrots
200 g celeriac
200 g leek
2 onions
240 g tinned plum tomatoes,
stalks removed
2 cm root ginger, peeled, sliced
3 cloves of garlic, sliced
100 g red lentils
2 tbsp olive oil
Salt
Pepper
50 g grated Parmesan
to sprinkle over the top
Preparation: 60 minutes
|
Cooking: 50 minutes