23
PRESSURE COOKER
Legumes
1/4
12-16
Well cooked
Notes: The above times are approximate. Any changes depend on the type of food products.
Users can choose the appropriate cooking time in accordance with their practical experience.
RECIPES
VEGETABLE RICE SOUP
Valve: position 1
9 minutes
INGREDIENTS FOR 4 SERVINGS: 150 g of rice; 30 g of butter; 1 leek; 2 potatoes; 1 carrot;
1 stalk of celery; 1 tomato; 1 zucchini; handful of peas; parsley; basil; garlic; 1 litre broth and a
quarter; grated parmesan cheese.
Peel the vegetables and then dice them. Add all vegetables in the cooker with the broth and the
butter. Close the cooker and from the moment the hissing begins, lower the flame and pressure
cook for 4 minutes. Open the cooker, add rice, and chopped garlic, parsley and basil and continue
cooking for another 5 minutes as mentioned above.
Serve the hot soup sprinkled with grated Parmesan cheese.
ROAST BEEF
Valve: position 2
10-12 minutes
INGREDIENTS FOR 4-6 SERVINGS: 1 kg of beef; 50 g of oil; a branch of rosemary at will; salt as
required.
Tie the beef and brown it over high heat with hot oil and rosemary, then add salt. Add 3
tablespoons of hot water. Close the cooker and from the moment the hissing begins, cook for 10
minutes. Depending on how cooked you want the meat, medium, rare, or well cooked, continue
cooking for another 2 minutes. Serve the beef sliced and sprinkled with the cooking juice.
MONKFISH WITH WHITE WINE
Valve: 1 position
15 minutes
INGREDIENTS FOR 4 SERVINGS: a piece of monkfish of about 800 g; 30 g of butter; 1
tablespoon of oil; 1 medium onion; 1 glass of dry white wine; 1 slice of lemon; parsley sprigs tied
together with ½ bay leaf; a pinch of thyme; flour; salt and milled pepper.
In the pressure cooker, brown the butter with oil, then add the well dried fish, lightly flour it and
brown it on each side with sliced onion. Pour the glass of dry white wine, then add the slice of
lemon, the sprig of parsley, thyme, salt, and pepper. Close the cooker and from the moment the
hissing begins, lower the flame and pressure cook for 15 minutes. Serve the monkfish with boiled
or steamed potatoes. You can use fresh tuna or swordfish instead of the monkfish.
Summary of Contents for DSIA22-4L
Page 13: ...13 PENTOLA A PRESSIONE NOTES...
Page 25: ...25 PRESSURE COOKER NOTES...
Page 61: ...61 OLLA A PRESI N NOTES...
