Cook Books
FIRST COURSES
24
Level Grill power Micro power Time
1 High 350 w 12-15 minutes
TIMBALE OF FRESH MACCHERONCINI WITH
VEGETABLES AND RICOTTA CHEESE
Ingredients (serves 8)
300 g fresh maccheroncini pasta
1 litre white sauce
250 g fresh ricotta cheese
100 g frozen peas
150 g fresh carrots, fi nely diced
250 g frozen spinach
100 g Parmesan cheese, grated
2 g garlic, chopped
30 g extra virgin oil
For the white sauce:
1 litre milk
50 g butter
50 g fl our
10 g salt
Preparation
1. For the white sauce: melt the butter in the microwave, add
the fl our and stir.
2. Add the salt to the milk and bring to the boil in the
microwave, then add the butter and fl our.
3. Keep stirring until the sauce becomes thick and smooth.
4. Cover all the vegetables and cook in the microwave, then
drain well.
5. Season with salt and pepper, add the ricotta, some of the
Parmesan and some of the white sauce. Let everything
cool, then add the fresh (uncooked) maccheroncini and
mix with the other ingredients.
6. Fill a tray, smoothing and patting down the surface,
spooning over the remaining white sauce, sprinkle with
Parmesan and place in the oven.
7. When cooked, leave to rest for 10 minutes and serve.
Conventional + MW
Preheating: 200 °C
Level Temperature Micro power Time
1 200 °C 350 w 16-18 minutes
MILLEFEUILLE OF VEGETABLES WITH
TALEGGIO CHEESE AND BASIL PESTO
Ingredients (serves 8)
300 g red peppers, cut into thick strips
300 g yellow peppers, cut into thick strips
250 g green courgettes, cut into thin rounds
250 g carrots, cut into matchsticks
300 g red tomatoes, cut into rounds
50 g basil pesto
1 clove garlic
100 g leeks, cut into very thin rounds
200 g Taleggio cheese, diced
100 g Parmesan cheese, grated
300 g black olives, cut into rounds
100 g capers
20 g anchovy fi llets in oil
50 g extra virgin olive oil
10 g table salt
1 pinch ground pepper
Preparation
1. Season all the vegetables with salt, pepper and olive oil.
2. In a deep-sided dish, arrange the vegetables in layers and
dress with the pesto, Parmesan, Taleggio and black olives.
3. Top the fi nal layer with the anchovies, the capers and the
cheeses.
4. Next, cook until you are left with a gratin-style dish.
Turbo Grill + MW