Preparation time:
30 minutes + chilling time
Cooking time:
8,5 minutes
4 servings
SEMOLINA GNOCCHI
Ingredients
250 gr. semolina
125 gr. butter
8 tablespoons of grated parmesan
3 eggs
1 litre milk
little bread crumbs
nutmeg
salt
pepper
Preparation
1. Pour semolina in a bowl, add a pinch of
salt and the boiling milk, stirring in order to
avoid lumps. Put bowl in the oven set on
MW function at maximum heat for 3,5
minutes. Stir two or three times. Meanwhile,
butter lightly a large dish or a plateau.
2. When semolina is ready, add 30 gr.
butter, 2 tablespoons of grated parmesan, 3
yolks (one by one), a pinch of pepper and one
of nutmeg, salt if necessary. Stir and pour on
greased dish. Use a broad knife to spread the
mixture evenly. Make a 1,5 cm thick
layer, paying attention to have even borders.
Allow semolina to chill. In the meantime,
chop remaining butter into a bowl, put it in
the oven at maximum heat for about 1 minute
(or until butter melts).
3. When semolina is cold, use a round
pastry cutter 3,5 cm diameter to form the
gnocchi. Waste as little semolina as possible.
Butter lightly a pan or a dish and put a first
layer of gnocchi on it. Sprinkle with little
butter and dust it with grated parmesan. Form
asmaller layer on the first one. Repeat until
the layers resemble a truncated pyramid.
Sprinkle each layer with melted butter and
grated parmesan. Sprinkle top layer with
parmesan mixed with bread crumbs.
4. Put pan in the oven, set on COMBI
function at maximum heat for 5 minutes;
finally serve it.
Preparation time: 25 minutes
Cooking time: 20 min. + 3 min. oven of
f4 servings
ONION SOUP
Ingredients
500 gr. white onions
125 gr. fontina cheese or gruyere
50 gr. butter
flour
beef extract
1/2 glass of white dry wine
4 slices of rye-bread
salt
Cayenne pepper
Preparation
1. Put thinly sliced onions and butter in a
casserole, cover and put in the oven at
maximum heat for 6 minutes. Add to the
onions: 1/2 litre of hot water, 1/4 teaspoon
of beef extract and the wine
2. Cover the casserole and put it in the oven
at maximum heat for other 6 minutes
3. Work a small piece of butter with little
flour, add it to the diced bread and cheese,
and divide the mixture into 4 bowls. After the
final 6 minutes pour the soup in the bowls,
sprinkle with a pinch of cayenne pepper and,
if necessary, add salt.
4. Cover the bowls, put them in the oven at
maximum heat for 5 minutes. Then sprinkle
the soup with some parmesan cheese and set
the oven on COMBI function at maximum
heat for 3 minutes. Permit soup to stand in
the oven switched off for 3 minutes, and
serve
Preparation time: 10 minutes
Cooking time: 23,5 minutes
6 servings
BEEF AND BEANS SOUP
Ingredients
225 gr. lean minced beef
1 stem of celery
1 sliced onion
1 crushed garlic clove
75 gr. sliced mushrooms
225 gr. green beans cut in very pieces long 2
cm.
1 can of black eyed beans
225 gr. canned tomatoes in pieces
900 ml broth of beef
1 tablespoon soy sauce
1 tablespoon corn flour
salt
black pepper
Preparation
1. Pour minced meat in a large pan and put
in the oven at maximum heat for 30 seconds.
Stir carefully in order to separate minced
meat, then put again in the oven at
maximum heat for 3,5 minutes, stirring two
or three times until meat has lost its rosy
colour. Get rid of exceeding grease
2. Add celery, onion, garlic clove, mushro-
oms and green beans. Cover and put again in
the oven set at maximum heat for 3 minutes,
stirring once.
3. Always stirring, add well-drained black
eyed beans, tomatoes and soy sauce. Cover
again and put in the oven at maximum heat
for 15 minutes, until beans become tender,
stirring twice or more. Then add broth taken
to boiling temperature on the stove.
Season according to preference.
4. Mix corn flour to some water and, while
stirring, add to the soup. Put in the oven at
maximum heat for 1,5 minutes, stirring two
or three times till it becomes thickened.
Serve hot.
NOTE: A rich and substantial soup, to
propose with few drops of soy sauce in order to
be more tasty. It s excellent accompanied with
wholemeal roll for a nourishing winter meal.
