Sharp R-216 Operation Manual With Cookbook page 119

Italy
LASAGNE
T o tal co o king time 2 2 -2 7 minutes
Utensils: Bo wl with lid (2 l capacity)
shallo w square so ufflé mo uld with lid
(appro x 2 0 x 2 0 x 6 cm)
Ing redients
3 0 0 g tinned to mato es
5 0 g ham, finely cubed
1 o nio n (5 0 g ), finely cho pped
1 clo ve o f g arlic, crushed
2 5 0 g minced meat (beef)
2 tbsp mashed to mato (3 0 g )
salt, pepper
o reg ano , thyme, basil, nutmeg
1 5 0 ml cream (crème fraîche)
1 0 0 ml milk
5 0 g g rated Parmesan cheese
1 tsp mixed cho pped herbs
1 tsp o live o il
1 tsp veg etable o il to g rease the mo uld
1 2 5 g lasag ne verde
1 tbsp g rated Parmesan cheese
1 tbsp butter o r marg arine
France
RATATOUILLE
T o tal co o king time 1 9 -2 1 minutes
Utensils: Bo wl with lid (2 l capacity)
Ing redients
5 tbsp o live o il (5 0 ml)
1 clo ve g arlic, crushed
1 o nio n (5 0 g ), sliced
1 small auberg ine (2 5 0 g ), cut into cubes
1 co urg ette (2 0 0 g ), into cubes
1 pepper (2 0 0 g ), cut into larg e cubes
1 Small fennel (7 5 g ) cut into larg e cubes
1 bo uquet g arni
2 0 0 g tinned articho ke hearts, cut into quarters
salt, pepper
1. C ut the tomatoes into slices, mix w ith the ham
and onion, g arlic, minced meat and mashed
tomato. Season and cook w ith the lid on.
7 -9 M ins
. 8 0 0 W
2 . M ix the cream w ith the milk, Parmesan cheese,
herbs, oil, and spices.
3 . G rease the soufflé mould and cover the bottom of
the mould w ith about
the minced meat mixture on the pasta and pour
on some sa uce. Put a n a d d itiona l
pasta on top follow ed by another layer of the
minced meat mixture and some sauce, finishing
w ith the remaining pasta on top. Finally, cover the
p a sta w i th lo ts o f sa uc e a nd sp ri nkle w i th
Parmesan cheese. Place butter flakes on top and
cook w ith the lid on.
1 5 -1 8 M ins
. 5 6 0 W
A fte r c o o ki ng , le t the la sa g ne sta nd fo r
approximately 5 -1 0 minutes.
1. Place the olive oil and garlic clove in the bowl. Add
the prepared vegetables, except the artichoke hearts,
and season with pepper. Add the bouquet garni,
cover and cook, stirring once.
19-21 M ins
. 800 W
For the last 5 minutes, add the artichoke hearts and heat.
2. Season the ratatouille to taste with salt and pepper.
Remove the bouquet garni before serving. After
cooking, leave the ratatouille to stand for around 2
minutes.
T ip: Ratato uille can be served ho t with meat dishes.
Served cold, it also makes an excellent starter.
A bouquet garni consists of: one stalk of parsley,
a bunch of herbs suitable for seasoning soup, one
stalk o f lo vage, o ne stalk o f thyme, several bay
leaves.
1 1 8
RECIPES
1 /
of the pasta. Put half of
3
1 /
of the
3