DeLonghi EO141150 Manual page 28

LASAGNE ALLA BOLOGNESE
Servings: 8
Preparation Time: 15 min
Ingredients:
Olive oil
Onion, finely chopped
Garlic cloves, minced
Ground beef
Dry white wine
Marinara sauce
Unsalted butter
All-purpose flour
Milk
Salt
No-boil lasagna noodles
Grated Parmesan cheese
1. To make the meat sauce, heat the oil in a large skillet over
medium-high heat. Add the onion and garlic and cook, stir-
ring until softened, about 5 minutes. Add the beef and cook,
stirring to break it up with a spoon, until browned, about 5
minutes longer. Add the wine and cook until the wine is evap-
orated, about 2 minutes. Add the sauce and bring to a simmer.
Cover and cook, stirring occasionally, until the sauce is thick-
ened and the flavors are blended, about 15 minutes.
2. To make the white sauce, melt the butter in a medium sauce-
pan over medium heat. Add the flour and cook, stirring con-
stantly, 1 minute. Add the milk and 1/2 tsp salt; bring to a boil.
Reduce the heat and simmer, stirring occasionally, until the
sauce thickens, about 8 minutes. Cover and set aside.
Turn the function dial to bake. Turn the temperature to 350°F
and preheat the oven. Spray a 7x11 inch. baking dish with
nonstick spray.
3. Spread 1 cup the white sauce on the bottom of the baking
dish; top with 3 of the noodles. Top the noodles with 1 cup
white sauce, 11/2 cups meat sauce and 2 tablespoons of Par-
mesan cheese. Repeat layering 2 more times, ending with the
meat sauce. Sprinkle with the remaining Parmesan.
4. Place the baking dish on a rack in position 1 and bake, uncov-
ered, until the filling is hot and the edges are browned and
bubbly, about 45 minutes.
CHICKEN ROULADES STUFFED WITH SPINACH AND CHEESE
Servings: 4
Preparation Time: 20 min
Ingredients:
Frozen chopped spinach, thawed
and squeezed dry
Pepper-Jack cheese, shedded
Total Time: 1 hr 6 min
Quantity:
2 tbsp
1
2
1 lb
1/2 cup
24 oz jar
4 Tbs
1/4 cup
4 cups
1 1/2 tsp
9
6 tbsp
Total Time: 45 min
Quantity:
1 (10-oz) pkg
1 cup
27
Thin-sliced skinless boneless
chicken breasts
Kosher salt
Mayonnaise
Dijon mustard
Panko Bread Crumbs
Melted butter
1. Select the function dial to roast. Turn the temperature to
375°F and preheat the oven. Line the baking tray with foil and
lightly spray with nonstick spray.
2. Combine the spinach and cheese in a medium bowl. Sprinkle
the chicken with the salt. Starting at the wide end, top each
chicken breast with one-fourth of the spinach mixture. Roll up
jelly-roll fashion and secure with toothpicks.
3. Combine the mayonnaise and mustard in a small bowl. Place
the bread crumbs on a sheet of wax paper. Brush the chicken
rolls all over with the mayonnaise mixture, then roll in the
bread crumbs to coat evenly.
4. Place the chicken seam-side down on the baking tray in po-
sition 1. Drizzle the rolls evenly with the melted butter. Bake
until golden brown and cooked through, 20 - 25 minutes.
ROASTED COD TAPENADE
Servings: 4
Preparation Time: 15 min
Ingredients:
Cod fillets
Olive oil
Kosher salt
Pepper
Shallot, minced
Garlic clove, minced
Cherry tomatoes, halved
Kalamata olives, coarsely chopped
Capers
Chopped fresh thyme
Red pepper flakes
1. Turn the function dial to convection. Turn the temperature to 425°F
and preheat the oven. Line the baking tray with foil.
2. Rub the fillets with 2 tsp oil and sprinkle with 1/2 tsp salt and
1/4 tsp pepper. Place the fillets on the baking tray in position 1
and roast until the fish is opaque throughout, 12 - 15 minutes.
3. Meanwhile, heat the remaining 2 Tbs oil in a medium skillet
over medium-high heat. Add the shallot and garlic and cook,
stirring occasionallly, until tender, 1 - 2 minutes. Add the to-
matoes, olives, capers, thyme, pepper flakes and the remain-
ing 1/2 tsp salt. Cook, stirring occasionally, until the tomatoes
are softened, about 8 minutes. Serve spooned over the cod.
4
1/2 tsp
2 tbsp
1 tbsp
1 cup
4 tbsp
Total Time: 38 min
Quantity:
4 (6-oz)
3 tbsp
1 tsp
1
1
2 cups
1/3 cup
1 tbsp
2 tsp
1/4 tsp