Clever Casa 135321 - Page 22

RECIPES
FIRST PLATES
SPAGHETTI BOLOGNESE
INGREDIENTS:
400 g ground beef
125 g dried spaghetti
100 g pancetta
4 garlic cloves, crushed
1 large onion, diced
600 ml passata
250 ml ltalian red wine
3 tbsp olive oil
2 tsp dried oregano
Fresh basil
Salt and pepper, to taste
METHOD:
STEP 1: Plug in and switch on the pressure cooker at the mains power supply. Select the 'SAUTÉ' function and
add the olive oil.
STEP 2: Add the onion and garlic, stirring to prevent the garlic from burning.
STEP 3: When the onion and garlic have softened, add the ground beef to the non-stick cooking pot and cook
until browned. This can be done in batches if necessary.
STEP 4: Whilst the beef is browning, heat a large frying pan and add the pancetta. Cook until crispy.
STEP 5: Once all of the beef has browned suciently, add the crispy pancetta and red wine to the nonstick
cooking pot and stir. Allow it to reduce until at least half of the wine has evaporated.
STEP 6: Add the passata to the pan and stir.
STEP 7: Select the 'MEAT' function and manually change the timer setting to 20 minutes. Check that the
pressure release valve is closed and secure the lid.
STEP 8: Whilst the sauce is cooking, bring a large pan of salted water to the boil and add the spaghetti to the
water, along with 1 tbsp olive oil. Cook far approx. 11 minutes.
STEP 9: Once the preselected time on the pressure cooker has elapsed, carefully open the pressure release valve
and remove the lid. Add the fresh basil, oregano, salt and pepper and stir, leaving to reduce for a further 10 minutes.
STEP 10: Drain the spaghetti and serve the bolognese on top.
Tip: grate Parmesan aver the dish to garnish.
SAUSAGE AND MUSTARD PASTA
INGREDIENTS:
250 g dried penne pasta
6 large pork sausages
200 ml dry white wine
200 ml crème fraiche
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
1 tbsp olive oil
1 tsp dried chilli akes
Basil, to garnish
Pepper, lo taste
METHOD:
STEP 1: Slice the skin of the sausages lengthways, remove the meat and break it up into 4-5 small pieces per
sausage. Dispose of the sausage skin.
STEP 2: Plug in and switch on the pressure cooker at the mains power supply. Select the 'SAUTÉ' function and
add the olive oil.
STEP 3: Add the sausage meat and brown evenly. Once browned, add the wine and deglaze the non-stick
cooking pot.
STEP 4: Add the crème Fraiche, mustard and chilli akes.
STEP 5: Select the 'MEAT' function and manually change the timer setting to 15 minutes. Check that the
pressure release valve is closed and secure the lid.
STEP 6: Whilst this is cooking, bring a large pan of salted water to the boil and add the penne pasta lo the water.
STEP 7: Once the preset time on the pressure cooker has elapsed, carefully open the pressure release valve and
remove the lid. Allow to reduce by continuing to cook with the lid o for approx. 1 minute.
STEP 8: Drain the pasta and add lo the sauce. Coat the pasta evenly.
Tip: serve piping hot and garnish with black pepper and fresh basil.
MUSHROOM AND PANCETTA RISOTTO
INGREDIENTS:
500 g Arborio rice
100 g pancetta
50 g Parmesan, grated
50 g mushrooms, chopped
1large onion, diced
5 chicken stock cubes, in 850 ml boiling water
200 ml dry white wine
3 tbsp salted butter
1 tbsp olive oil
Salt and pepper, to taste
METHOD:
STEP 1: Plug in and switch on the pressure cooker at the mains power supply. Select the 'SAUTÉ' function and
add 2 tbsp salted butter and the olive oil.
STEP 2: Add the pancetta and, when cooked, remove from the pressure cooker and set aside.
STEP 3: Add the onion and mushrooms and soften.
STEP 4: Stir in the Arborio rice and cook for approx. 1 minute. Add the wine and cook until it has been
absorbed by the rice.
STEP 5: Add 500 ml of chicken stock.
STEP 6: Select the 'RICE' function, and cook for 12 minutes. Check that the pressure release valve is closed and
secure the lid.
STEP 7: When the preset time has elapsed, open the pressure release valve and remove the lid. Add the
remaining chicken stock, 1 tbsp butter and the grated Parmesan. Stir gently to avoid breaking the starch.
STEP 8: Season with salt and pepper and garnish with the crispy pancetta.
Tip: sprinkle grated parmesan on top and serve.
CREAMY RISOTTO
INGREDIENTS:
500 g Arborio rice
50 g Parmesan, grated
1 large onion, diced
5 vegetable stock cubes, in 850 ml boiling water
200 ml dry white wine
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