90 91
Vegetable
Cut the stalks and leaves off the top of the aubergines
1
and courgettes, then cut the vegetables into small dice. Cut
the peppers in half, remove the stalks, seeds and white
membranes, then cut into small squares.
Put the plum tomatoes in the dish, spread the aubergines,
2
the courgettes and then the peppers over the top, scatter with
the onions and garlic, season with salt, pepper and thyme.
Scatter the chilli, bay leaf, clove, sage leaves and stripped
rosemary leaves over the top, then drizzle with the olive
oil. To achieve the best result, follow this order when layering
the ingredients.
Put the porcelain dish on to the wire shelf at level 2 of
3
the cold cooking space. Hot air humid 160 °C, 40 minutes.
Take the porcelain dish out of the cooking space. Take
4
out the bay leaf and clove. Leave to rest for 5 minutes. Stir
well and serve.
Ratatouille
Porcelain dish, ½ GN
Wire shelf
250 g aubergines
250 g courgettes
250 g red peppers
400 g tinned plum tomatoes,
stalks removed and crushed
100 g onions, finely diced
2 cloves of garlic, sliced
Salt
Pepper
Thyme
½ red chilli, de-seeded,
cut into strips
1 bay leaf
1 clove
3 sage leaves
1 rosemary sprig
1½ dl olive oil
Preparation: 30 minutes
|
Cooking: 40 minutes
Содержание Combair-Steam S
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