Ingredients: (4 servings) 4 large potatoes
150g mozzarella
a bunches of arugula
8 slices of ham
Wash, peel and cook potatoes in plenty of water for about 15 minutes.
they are cool.
slice thickness of about half a centimeter.
Place a slice of mozzarella (after it dripped for good) and a few leaves of arugula.
Lay another slice of potato and roll the prosciutto.
Arrange the potatoes on a baking sheet with baking paper.
Bake for about 15 minutes in preheated oven at 150 degrees.
Serve freshly baked.
Pianello Ham Festival (from May 28 to June 6, 2010)
Where to stay near Pianello (PG)
BEEF SOUP Ingredients 100g
. Beef or chicken
1 small zucchini 1 carrot 1 potato
500g. Water
Clean and wash the vegetables, cut pezzi.Versare water in the bowl by combining the meat, cook: 60 min.100 ° counterclockwise vel. 1.Filtrare the broth and use it to prepare baby food.
NOTE: The broth should be stored in the refrigerator and eaten within 24 hours of preparation.
SOUP TOASTED WHEAT FLOUR
ingredients: 20
g.di
toasted wheat flour 250 g. milk formulas
1 teaspoon Parmesan
1 teaspoon olive oil extravegine
toast the flour in the oven. Pour the milk into the jug continue, add the flour and cook: 10 min. 90 ° vel.4.Versare in the pot, add Parmesan cheese and olive oil.
JELLY VEGETABLE
ingredients
30 g. 30 g of peeled potatoes
carrot zucchini
30 g.di
2 lettuce leaves
40 g. chicken
20 g. tapioca cream 300 g.
water 2 teaspoons olive oil 1 teaspoon Parmesan
Clean and wash vegetables, put in the bowl with the meat, chop: 7 sec.vel.7 Pour water and cook 30 ° min.100 vel.1 lasciarew cool 2 min 1 min then mix well. by vel. 5 to 9.Unire tapioca cream, oil, Parmesan and mix well: 10 secs. vel.4
JELLY SOLE
ingredients
50 g. 50 g of peeled potatoes
Carrot
50 g. of fillets of sole
20 g. Instant semolina wheat
250 g.
water 2 teaspoons of olive oil. Peel and wash the
v erdure, introduce it and chop mug :5-7 sec. vel. 7.Add fish fillets and chop: 10 sec. vel. 7 Pour the water and cook: 20 min. 100 ° speed 2 blend 20 sec. vel. 7 When cooked, add the semolina, olive oil and mix well: 5 sec. vel.4.
JELLY WITH FENNEL AND HAKE
ingredients
100 g. Fennel
1 potato peeled
40 g. hake
20 g.
of noodles 250 g.
water 2 teaspoons of olive 'oil 1 tablespoon Parmesan
Clean and wash the fennel and potato crush 5 sec. vel. 7, add the hake 5 sec. vel.7 pour water and cook 20 min. 100 ° speed. 1 add the pasta and cook 8 min. 100 ° vel.1 pour the soup into the pot, add olive oil and parmesan.
MEAL OF RICE IN MEAT BROTH
ingredients
60 g.
beef or chicken 1 carrot 1 potato
600 g. 25 g. of water
meal of rice 2 teaspoons instant
do
olive oil 1 tablespoon Parmesan
peeled potato and carrot, and wash in tagiare pezzi.Versare water in the bowl by combining the vegetables and meat, cook 60 min. 100 ° counterclockwise vel.1
Pour the broth and let the meat raffreddare.Frullare 20 sec. vel.8-9 Add 100 g of stock, and cook 3 minutes meal. 100 ° speed. Pour 4 the porridge in the pot and add olive oil and parmesan.
lentil cream ingredients
60 g.
dried lentils 1 small potato chunks of carrot
1 600 g. Water
2 cucciaini
olive oil 1 tablespoon Parmesan
peel potatoes and carrots, wash them and cut them pezzi.Versare water in the bowl add the vegetables and lentils and cook 40-50 ° min.100 , vel.1 counterclockwise. Acottura finished, let cool and blend for 1 min qualcheminuto. vel.5 9.Versare-cream in the dish, drizzle with olive oil and Parmesan cheese.
Note: The dose provides 2 servings.
BANANA ORANGE
ingredients
100 g. banana
50 g. juice orange
50 g. water in the bowl mix the banana
10 sec. vel. 7 Add the orange juice and water 20 sec. vel.8 serve immediately.
pear puree and honey ingredients
50 g. apple
50 g. pear
1 teaspoon lemon juice 1 teaspoon honey
peel the apple and the pear, cut into small pieces and put in boccale.Aggiungere lemon juice and honey, blend 40 sec. Serve immediately vel.9
JELLY AND TALES 9 / 12 months
Chickpea
ingredients
40 g. 20 g of dried chickpeas
Spelt
10 g. Celery
10 g. 10 g. of onion white
Carrot
600 g.
water 2 teaspoons olive oil
a tablespoon of Parmesan
Soak the beans overnight, taking care to change the water a couple of times. Pour the water in the blender and add the vegetables properly washed. Combine the soaked chickpeas and farro, and cook 40 min. 100 ° counterclockwise vel. 1 cooked, cooler leave the jug for a few minutes the vegetables and mix: 1min. vel.9 pour into the pot and add olive oil and parmesan.
STELLINE TOMATO
ingredients
80 g.di tomatoes peeled and seeded
40 g. chicken breast
25 g. of stars formed
noodles 250 g.
water 2 teaspoons olive oil 1 tablespoon Parmesan
Put the water in the bowl, chicken and tomato into pieces and cook 30 min. 100 ° vel.1. After cooking for several minutes and blend 1 minute. vel. 8. Add the stars and cook for the time indicated on the package. Pour the soup in the pot and add olive oil and Parmesan cheese.
PASSATA ZUCCHINI EGG
ingredients
50 g. zucchini
50 g.
potatoes 1 egg yolk 1 tablespoon Parmesan
200 g.
water 2 teaspoons olive oil
Peel potatoes, wash and cut into pieces and wash the zucchini, mount it and cut it into pieces, pour water into the jug vegetables and egg yolk. Bake 15min. vel.1 counterclockwise. blend 15 seconds. vel. 7-8. add the Parmesan and ammalgamare 10 sec. vel. 4. Pour the jelly and add the oil, stir and serve.
SOUP WITH GREEN FLAKES CEREAL
ingredients 3 tablespoons oatmeal
6 spinach leaves
50 g. 40 g of peeled potato
Veal
250 g.
water 2 teaspoons olive oil 1 tablespoon Parmesan
Wash vegetables, cut into pieces veal, pour water in the bowl, add potatoes and cook the meat 20 min. 100 ° vel.1. add the spinach and continue cooking for another 10 min. then whisk 1 min. vel.da 5 to 9. pour in the pot add the flakes and season with olive oil and Parmesan.
SOUP CREAMY CORAL
ingredients
250 g. milk formulas
50 g. tomato peeled and seeded
25 g. cream of rice 1 egg yolk
blend the pulp of the tomato 20 sec. vel.7. add the follow-on milk and egg yolk, bake 15 min. 90 ° speed. 4. add cream of rice and cook 3 min.90 ° vel.4
BIMBY
CREAM 1 whole egg ingredients
250 g. milk formulas
20 g. 25 g sugar
flour Place all ingredients in the blender, cook 10 min. 90 ° vel.3. pour the cream into a saucer, let it cool and use as a snack.
JELLY SALMON
ingredients
25 g. semolina wheat
50 g. Spinach
50 g. Salmon
250 g.
water 2 teaspoons olive oil 1 tablespoon Parmesan
Wash the spinach, wash and chop the salmon, pour the water in the bowl, add spinach and salmon, bake 15 min. 100 ° vel.1. Blend 1 minute. vel. 8-9. Add the semolina and cook 10 min. 100 ° speed. 2. Put in the pot add the oil and parmesan.
SHAKE slap
ingredients
40 g. banana
40 g. Apple
100 g.
orange juice 2 tablespoons rice flakes
Peel the fruit, blend sec.vel.7 20. add the orange juice and blend 10 seconds. vel.5.Versare the mixture into a bowl, add the rice flakes ammalgamare with a spoon and serve.
FANTASY MADE
ingredients
50 g. Carrot
50 g. apple
50 g. 50 g. of water
banana 1 tablespoon lemon juice 1 teaspoon honey
Peel and wash the carrot and apple, cut into chunks. Peel banana and cut it into pieces. Chop the carrots 5 secs. vel. 7. add the apple and banana puree 10 seconds. vel.7. add the lemon juice, honey, water and blend 1min. vel.8
-9 in the coming days I'll post the rest.
TOMATO SAUCE 300g
ingredients. tomato peeled and private
seeds 1 tablespoon extra virgin olive oil
a pinch of sugar a pinch of salt
Depriving the tomato skin and seeds and blend 10 sec. vel. 5.Add salt and sugar, bake 15 min 100 ° vel.1. At the end of cooking add the oil.
CREAM RISOTTO WITH PEAS
ingredients
50.g. of shelled fresh or frozen peas 40g
. Rice
10g. olive oil 1 tablespoon Parmesan
a pinch of salt 600g.
water Pour the water in the bowl, add the peas and a pinch of salt and cook 15 minutes. 100 ° counterclockwise sp. soft. When cooked, pour the peas, conserving water cottura.Frullare peas with the addition of 50g. water 1 min. vel.8 Gather the mixture with the aid of a spatula, remove and set
parte.Senza clean the jug pour 300g.
water from cooking the peas, bring to boil 5 minutes. 100 ° vel1 cook rice 18 minutes. 100 ° antiorariovel. Drain excess liquid soft add the peas cream oil and parmesan cheese mix with a spatula and serve.
TOMATO SAUCE WITH VEGETABLES
ingredients 300g. tomato
a piece of celery
1 piece of carrot, parsley 2
1 basil leaf 1 tablespoon olive oil
a pinch of sugar a pinch of salt
Wash celery, carrot and parsley chopped fresh basil 5 sec. vel.7
Depriving the tomato skin and seeds and add to vegetables in the bowl mix 5 seconds. vel. 5 Add the salt and sugar, cook 15 min. 100 ° vel.1 When cooked, blend 10 sec. vel.5 add the oil and use the sauce for pasta or rice with fish sauce
ingredients
1 trout fillet 700g white.
water 4-5 tomatoes 2
parsley 1 tablespoon olive oil a pinch of salt
Pour the water in the bowl with a pinch of salt. Wash the trout fillet and place it in the bowl of VAROMA bake 20 min. vel 1 VAROMA When cooked remove the fish skin VAROMA deprive the check that there are bones and chop the polpa.PRIVARE OF TOMATOES
skins and seeds and dice CLEAN put tomatoes in the blender with a pinch of salt and cook 5 ° CCW MIN.100 SPEED SOFT JOIN THE MEAT OF THE FISH, THE LEAVES OF 3 MIN PREZZEOLO and tasteless 1 .100 ° speed after cooking mix all 10 SEC. VEL 7 add the oil and season the pasta
steamed rice
INGREDIENTS
50G. RICE
500G. WATER
a pinch of salt 1 tablespoon Parmesan
1 tablespoon OLIVE OIL
Pour the water in the bowl with a pinch of salt Put the rice in DRUM AND COOKING 20 MIN. 100 ° VEL.2 When cooked Season with a tablespoon of oil oil and a tablespoon of parmigiano.
Minestrini YELLOW
Ingredients 200g.
200g pumpkin.
100g of water. cow's milk 2 slices bread
2 tablespoons olive oil 1 tablespoon Parmesan
a pinch of salt
Private peel and seed the pumpkin, wash well and cut into chunks.
chop the pieces of pumpkin in the bowl 5 sec. vel 7 Combine water and salt bake 20 min 100 ° counterclockwise vel1 Whisk pumpkin 1 min. vel 7 add the milk and continue cooking for 10 min.90 ° speed 1 Pour the soup in the pot add the oil break up the biscuits and put them together. sprinkle with Parmesan cheese.
SEDANINI THE RED KALE AND RICOTTA SAUCE
Ingredients:
50g.di already baked beetroot
50g. ricotta from sheep or cow
50g. paste format sedanini striped
1 tablespoon olive oil 1 tablespoon grated parmesan
600g.
water 1 pinch of salt Mix
kale, ricotta and Parmesan: 4.10 sec 5 sec vel vel 7. Remove and set aside. Without washing the mug, pour the water, a pinch of salt and bring to a boil: 5-6 min. 100 °, vel.1. Cook sedanini to the cooking time indicated on the package. Drain the pasta, season with olive oil and the cream cheese and turnip.
ARTICHOKE SOUP Ingredients: 60g
. of artichokes (preferably Roman violets)
20g. of Pasta format Tempestini
1 egg yolk 600g
. Water
5g. of extra virgin olive oil 1 tablespoon Parmesan
1 / 2 lemon 1 pinch of salt
Wash the lemon artichoke. Pour the water into the jug, adding the artichoke hearts and a pinch of salt, and bake 30 min 100 ° counterclockwise vel.1.
cooked, blend, 1 min vel 8, add the pasta and the egg yolk, cook for the cooking time indicated on the package. Pour the soup in the pot and add the Parmesan cheese and extra virgin olive oil.
RABBIT MILK
Ingredients: 1 leg of rabbit
100 g of chopped strand
300 g of fresh milk 50 g water
10 grams of extra virgin olive oil 1 pinch of salt
Pour the milk and water, a pinch of salt, wash the meat well and cook 40 min 100 ° counterclockwise vel soft. When cooked remove the meat from the jug, place it in the pot, sprinkle with olive oil and serve with seasonal vegetables or carrots in the salad.
SAPORITI
BITES Ingredients:
80g.di lean veal or beef
20g.
10g carrot.
onion 10g. 10g celery
. extra virgin olive
2gambi
parsley 1 sprig of rosemary
250g cherry tomatoes 3. vegetable stock 1 pinch of salt
Cut into pieces as small as a walnut meat. Chop vegetables washed 5 sec 7 vel, add the oil, meat and rosemary, then cook 5 min 100 ° counterclockwise vel. soft. Add the tomatoes without seeds, a pinch of salt and vegetable broth, cook 30 min 100 ° speed soft. If you need to thicken the sauce, cook 10 min VAROMA. Before serving, remove the rosemary.
SOLE ORANGE
Ingredients: 50g
. fillets of sole
1 orange 50g.
milk 1 tablespoon flour 10g
.
600g of butter.
water 1 pinch of salt
Place the sole fillets in the milk bath for 10 min. Peel an orange in vivo and slice thinly. Pour the water in the bowl with a pinch of salt. Line with parchment paper and place the tray VAROMA slices of orange. Remove the fillets of sole milk, dip in flour and place them on orange slices, salt lightly and distribute the butter over the fish flakes. Place the VAROMA and cook 30 minutes, Varoma, vel 1. When cooked, serve the fillets with the orange slices.
BALLS OF VEGETABLES Ingredients: 50g
.
30g of boiled chickpeas.
20g boiled with herbs.
carrots 2 celery leaves 1 egg yolk
10g. 10g grated parmesan
.
10g of breadcrumbs. of extra virgin olive oil 700g
.
water 1 pinch of salt
Mash the chickpeas, herbs, carrot and celery leaves previously washed, vel 10 sec 7. Combine the breadcrumbs, Parmesan, egg yolk, a pinch of salt and mix 15 seconds vel 5. Remove the mixture with oil anoint your hands and form small balls. Oil a baking dish, arrange the meatballs and cook in oven at 180 degrees for 20 min.
pudding
CARROTS Ingredients: 100g
. Carrot
20g. of Swiss cheese 1 egg
50g milk 700g.
1noce water butter salt
1pizzico
Wash and peel the carrots, chop Speed \u200b\u200b10 sec 7. Add the gruyere Speed \u200b\u200b10 sec 5. Riunireil mixture with the spatula, add the egg and milk, blend 10 sec vel 8. Butter a baking cups using Disposable or ceramic, pour the mixture, chiudereil everything with aluminum foil and place in container of VAROMA. Pour acquanel mug, add a pinch of salt, place the VAROMA and bake 40 min vel VAROMA 1.
BUNDLES TO JAM
Ingredients: 130 g.
flour 60 g. 50 g. sugar
soft butter 2 egg yolks 1 orange
not treated
cherry jam or more
Grate the orange peel 10 seconds, vel 8. Place in mixing bowl flour, butter, sugar, 1 egg yolk and half orange juice, mix 20 seconds, vel 5.Remove the dough and let rest for half an hour in the refrigerator. Roll out the dough, cut into rectangles and in the center of each put a spoonful of jam, fold on themselves, join the edges, brush with egg dumplings left and bake at 180 degrees for about 20 min.
APPLE CAKE Ingredients 250g
.
70g of peeled apples.
sugar 3 eggs 50g.
flour 1 lemon 10g
.
butter Cut the apples into small pieces and sprinkle with the lemon juice. Prepare 2 tablespoons sugar 10 sec, Speed \u200b\u200b8 and set aside. Chop the lemon peel 10 sec, Speed \u200b\u200b8, add the remaining sugar, flour, eggs and apples, cut into small pieces, blend 20 sec, 5 sp. Gather the mixture, pour into a pan of 20 cm in diameter, greased and floured. Bake in preheated oven at 180 degrees for about 30 min. Cool the cake and icing sugar cospargela.
MUFFINS
Ingredients 300g.
60g flour.
150g of sugar.
120g of milk.
butter 2 eggs 1 teaspoon baking powder 100g
. chocolate chips
a pinch of salt Heat the milk in the jug 1 min at 40 ° speed 1. Add eggs, sugar, butter 30 sec, Speed \u200b\u200b6. Combine the yeast and mix 10 seconds vel 5.Add chocolate chips, divide the mixture into eight paper cups and bake at 180 degrees for 20 min.
