Silvercrest SGR 150 A1 - Basil-Almond Pesto

14
SGR 150 A1
GB
IE
CY
Prepare the zucchinis, the potatoes und and the onion so that they fi t into the 1)
fi lling shaft w.
Grate the zucchinis and potatoes with the coarse shredding drum 2) 3 (IV).
Slice the onion with the coarse cutting drum 3) q (II).
Briefl y fry the vegetables in a pan.4)
Place alternatively a layer of rice and a layer of vegetables in the souffl e 5)
dish.
Mix the egg with the milk, salt and pepper and pour it all over the souffl e.6)
Grate the Gruyere with the coarse shredding drum 7) 3 (IV) and sprinkle it over
the souffl e.
Bake the souffl e at 180°C for about 20 minutes.8)
Basil-Almond Pesto
Ingredients
100 g Basil ■
45 g Pine nuts ■
25 g Almonds ■
50 g Parmesan ■
100 ml good Olive oil ■
Salt and Pepper ■
Grate the Parmesan cheese with the grater drum 1) 5 (V).
Gr
ate the almonds with the grater drum 2) 5 (V).
Place the basil leaves, olive oil, pine nuts, almonds, salt and pepper in a 3)
blender and puree everything well.
Finally add the Parmesan and mix everything again thoroughly.4)