Sharp R-970 Operation Manual page 63

Recipes
Noodles, Rice and Dumplings
Italy
Tagliatelle with Cream and Basil
"Tagliatelle alla panna e basilico"
Total cooking time: approx. 15-21 minutes
Utensils: Bowl with cover (2 l contents)
Round soufflé pan (dm. approx. 20 cm)
Ingredients
1 l Water
1 tsp Salt
200 g Tagliatelle (ribbon noodles)
1 Garlic clove
15-20 Basil leaves
200 g Cream (Crème Fraiche)
30 g Shredded Parmesan cheese
Salt
Pepper
Preparation
1. Add water and salt in a bowl, cover and bring to a boil.
8-10 Min.
2. Add noodles, bring again to a boil, let cook using
low heat.
1-2 Min.
6-9 Min.
3. Meanwhile, rub the soufflé pan with a garlic clove.
Finely chop the basil leaves. Reserve some leaves
for garnish.
4. Let noodles drain well. Mix cream and noodles,
sprinkle basil on top.
5. Add Parmesan, salt and pepper, fill this mixture
into the soufflé pan, stir. Garnish with basil leaves,
serve hot.
Germany
Courgette-Pasta-Gratin
Total cooking time: approx. 39-43 minutes
Utensils: Bowl with cover (2 l contents)
Casserole dish (approx. 30 cm long)
Ingredients
500 ml Water
½ tsp Oil
Salt
80 g Macaroni noodles
400 g Tomatoes from a jar, chopped
3 Onion (150 g), finely chopped
Basil leaves
Thyme
Salt
Pepper
1 tbsp Oil to grease the pan
450 g Courgette in slices
150 g Sour cream
2 Eggs
100 g Shredded cheddar cheese
makes 2 servings
100 P
100 P
20 P
Preparation
1. Add water, oil and salt in a bowl, cover and bring
to a boil.
3-5 Min.
2. Break macaroni noodles into small pieces, add, stir
and let soak.
9-11 Min.
Let noodles drain well and cool.
3. Mix tomatoes and onion, season well. Grease the
casserole pan. Add the macaroni noodles and pour
tomato sauce on top. Evenly place zucchini slices
on top.
4. Mix sour cream and eggs, pour over casserole.
Sprinkle with shredded cheese. Place onto the
low rack and cook. (This recipe will make about
1.5 kg)
INSTANT ACTION "Gratin"
After baking, let dish stand for 5-10 minutes.
Sauce for Noodles
Sauce Bolognese
Total cooking time: approx. 12-17 minutes
Utensils:
Ingredients
30 g Marbled bacon
100 g Mushrooms, finely diced
½ Onion (25 g), finely chopped
1 Carrots (50 g), finely diced
50 g Celery, finely diced
200 g Mincemeat, beef
100 ml White wine
½ Bunch of Parsley, finely chopped (5 g)
3 tbsps Tomato sauce (45 g)
1 pinch sugar
1 pinch Nutmeg
Salt
Pepper
Preparation
1. Finely dice ham, add ham and vegetables into
bowl, cover and steam.
4-6 Min.
2. Puree the vegetables. Add the mincemeat, wine,
parsley and tomato sauce.
Season with spices. Cover bowl, leave a small
opening for steam ventilation. Cook the sauce Stir
once during cooking.
4-5 Min.
4-6 Min.
GB-63
100 P
30 P
Bowl with cover (2 l contents)
100 P
100 P
60 P