AUTO
~
Preparation time: 1 hour and 30 minutes
Cooking time:
20 minutes + 5 minutes oven off
4 servings
FRIED CHICKEN
Ingredients
1,3 kg chicken (or 8 young chicken legs)
70 gr. butter
bread crumbles
paprika
thyme
1 egg
2 garlic cloves
2 bay leaves
1 lemon juice
salt
Preparation
1. Singe chicken legs over a gas flame, in
order to eliminate any pin feather. Wash the
legs, dry and riddle them. Put legs in a deep
dish, set in one layer, dust them with very fi-
nely minced garlic and bay leaves. Sprinkle
legs with lemon juice and turn them over in
order to season them evenly. Cover with a lid
and leave chicken legs in a cool place for
about an hour.
2. After such time, mix: 3 tablespoon bread
crumbles, 1 teaspoon paprika, 1 teaspoon
thyme and half teaspoon salt. Pour the egg
white in a bowl, add a tablespoon of cold wa-
ter and beat well with a fork. Meanwhile let
the butter melt in a small pan.
3. Take chicken legs out of the seasoning,
paying attention to eliminate any piece of
garlic (you may use a towel), soak them in
beaten egg white and dust them with bread
crumbles, make sure that bread crumbles
stick to the meat.
4. Put chicken legs in a round shaped pan,
with the thinner part toward the centre and
spread them evenly with melted butter. Place
pan in the oven and set it on the AUTO-
COOK function, or use COMBI function, at
maximum heat for 16 minutes and GRILL
function for 4 minutes turning the legs once
during cooking time.
5. Let chicken stand in the oven switched
off for 5 minutes, then serve with salad or
French fries.
Preparation time: 20 minutes
Cooking time: 8+8 minutes
4-6 servings
MOZZARELLA IN
CARROZZA
Ingredients
16 slices of bread
350 gr. mozzarella cheese (1 big mozzarella)
2 eggs
milk
bread crumbles
50 gr. butter
salt
pepper
Preparation
1. Slice thinly the mozzarella. Cut diagonal-
ly the bread slices to obtain triangles elimina-
ting board.
2. Break eggs into a bowl. Add salt, pepper
2 or 3 tablespoon milk and beat well. Soak
bread triangles into eggs mixture, then put a
slice of mozzarella cheese between slices of
bread. Hold sandwiches tightly (so that do
not open) and dip them immediately in bread
crumbles, make sure crumbles cover only the
outside part of triangles.
3. Spread both sides of triangles with mel-
ted butter.
4. Put a roasting pan in the oven and pre-
heat it for 3 minutes. After such time, take
pan out of the oven and with a spatula put 8
triangles onto it. Place them in circle if possi-
ble. Put pan back in the oven at maximum
heat with COMBI function for 8 minutes
triangles once during cooking time.
5. If your roasting pan is not large enough
you may need to repeat the operation with the
left triangles.
Preparation time: 30 minutes
Cooking time:
1
9 min. for sausages + 22
min. for polenta
4-6 servings
POLENTA AND
SAUSAGES
Ingredients
325 gr. maize meal
500 gr. fresh sausage (about 8 sausages)
1 can of peeled tomatoes (about 450 gr.)
a pinch of dry mushrooms
1 medium size onion
tomato extract
30 gr. butter
olive oil
salt
pepper
Preparation
1. Soften dry mushrooms in lukewarm wa-
ter. Wash sausage, pierce it in several points,
then arrange the entire sausage in a medium
high sided pan. Add onion, very finely chop-
ped and butter.
2. Cover the pan and put in the oven set at
maximum power for 7 minutes; nearly at half
time remember to turn sausage. Pour toma-
toes out in the pan passing them through a
sieve, add a teaspoon of tomato extract, well-
drained mushrooms, a pinch of salt and one
of pepper; stir, cover with a lid and keep on
cooking for 12 minutes at maximum power
3. Meanwhile prepare polenta: pour maize
meal in a high border pan (such as a big
bowl). With a small whisk keep on stirring to
prevent lumps, add little by little 2 table-
spoons of olive oil and a litre and a half of
lightly salting boiling water.
4. After 12 minutes, take pan with sausage
out from the oven and put in the one
containing meal; let polenta cook for 22
minutes at maximum heat, stirring every two
minutes in order to have it uniformly cooked.
5. When suggested time is over, heat the
pan with sausage on the stove.
6. Pour polenta on a large dish, arrange sa-
usage cut in pieces all around, sprinkle with
sauce and finally serve it.
