93
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ROASTED VEGETABLES
WITH ROMANO CHEESE
PREP: 5 MINUTES | COOK: 11-12 MINUTES | MAKES: 4-6 SERVINGS | APPROX. PRESSURE BUILD: 9 MINUTES
PRESSURE RELEASE: QUICK
DIRECTIONS
1 Place all vegetables except kale into the pot
and add water.
2 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
3 Select PRESSURE and set to HIGH. Set time to
1 minute. Select START/STOP to begin.
4 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit is finished releasing pressure.
5 Add kale to the vegetables and add olive oil, salt
and pepper and cheese. Close the crisping lid and
select BAKE/ROAST to 200°C and set
time for 10 minutes, stirring with a wooden spoon
every 3 minutes or so.
6 Remove vegetables from pot and drizzle with
balsamic glaze. Serve immediately.
INGREDIENTS
2 large heads fennel, cut in half and
sliced 2cm thick, fronds removed
6 Echalion shallots, peeled and cut in half
300g Brussel sprouts, cut in half, ends trimmed
1 bunch kale, tough stems removed and
leaves torn into 2.5cm pieces
2 tablespoons olive oil
50g Pecorino Romano, finely grated
Salt, to taste
1-2 teaspoons freshly ground pepper
Balsamic vinegar, to drizzle
150ml water
92
TenderCrisp™ One-Pot Wonders
PUTTANESCA BAKE
DIRECTIONS
1 Select SEAR/SAUTÉ and set to MD:HI. Select
START/STOP to begin. Allow to preheat for
5 minutes.
2 After 5 minutes, place olive oil into the pot and
add anchovies. Cook for 1 minute, breaking up with
a wooden spoon. Next, add garlic and chili flakes
and cook 1 minute more, stirring continuously until
anchovies are dissolved. Add chopped tomatoes,
tomato puree, wine, water and pasta.
3 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
4 Select PRESSURE and set to HIGH. Set time to
6 minutes. Select START/STOP to begin.
5 When pressure cooking is complete, allow
pressure to natural release for 10 minutes. After
10 minutes, quick release remaining pressure by
moving the pressure release valve to the VENT
position. Carefully remove lid when unit has
finished releasing pressure.
6 Stir the sauce with a wooden spoon, crushing
tomatoes in the process. Add the olives
and capers.
7 Cover pasta mixture evenly with
shredded mozzarella.
8 Close crisping lid. Select AIR CRISP, set
temperature to 200°C, and set time to 5 minutes.
Select START/STOP to begin.
9 When cooking is complete, serve immediately
and sprinkle with grated Parmesan and parsley
and pepper.
INGREDIENTS
2 tablespoons extra virgin olive oil
4-5 tinned anchovies in oil, drained and chopped
4 cloves garlic, peeled, minced
1
/
4
teaspoon chili flakes
2 tins (400g each) chopped tomatoes
30g tomato puree
250ml white wine
500ml water
500g penne pasta
100g pitted Kalamata olives, cut in half
2 tablespoons small capers, drained (if salted,
rinsed)
100g shredded mozzarella cheese
50g Parmesan cheese grated
10g fresh parsley, chopped finely
Freshly cracked pepper to taste.
PREP: 15 MINUTES | COOK: 8 MINUTES | AIR CRISP TIME: 5-6 MINUTES | MAKES: 6 SERVINGS
APPROX. PRESSURE BUILD: 9 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES
