Delonghi AR690 User Manual download pdf (Page 12)

BAKED GNOCCHI ALLA ROMANA

Traditional BAKE 400°F

● 4 cups milk ● 2 eggs, slightly beaten

● 1 teasp. salt ● 1

cups semolina

● 8 tablesp. melted butter or margarine

● 1 cup freshly grated Parmesan cheese

In a saucepan, bring milk, and salt to a low boil.

Reduce heat, then slowly pour in semolina in a thin

stream, stirring constantly with a spoon or wire whisk.

Continue cooking and stirring until semolina is very

thick, about 15 minutes. Remove from heat and add

3/4 cup Parmesan cheese, eggs and 2 tablesp. melted

butter. Butter a large shallow baking sheet and spread

the thick mixture evenly to about 1/4 inch thick. Cool

until firm. Preheat oven on BAKE at 400°F with wire

shelf in position 1.

With a 1 1/2 inch biscuit cutter or glass dipped in cold

water cut into rounds and arrange them in a buttered 9

inch pan or dish in one layer, overlapping circles sligh-

tly. Top with remaining melted butter and cheese. Bake

20 - 30 minutes until lightly browned and crusty. If

necessary, turn oven to BROIL for several minutes to

brown.

LASAGNA

Traditional BAKE 350°F

● 3/4 lb. ground beef or beef, pork, veal combination

● 1 - 2 tablesp. minced parsley

● 1/2 lb. lasagna noodles (8 strips)

● 3 - 4 oz. shredded mozzarella

● 1/2 medium onion, chopped

● 4 tablesp. grated parmesan

● 14 oz. jar Marinara Sauce

● 1 egg white ● 8 oz. ricotta

In large skillet cook meat and onion, stirring often until

meat is no longer pink and onion is tender.

Drain off fat, then add sauce and set aside. Combine

ricotta, egg white and parsley. Cook noodles according

to package directions; drain, add cold water to cool

and drain well.

Place wire shelf in position 1. Preheat oven on BAKE at

350°F. Oil a 7 x 11 x 1 1/5 inch pan. Lay 4 noodles

in pan, overlapping slightly. Spread

of ricotta mix-

ture, then 1/2 of meat sauce over noodles. Sprinkle

with 1/2 of mozzarella and 2 tablesp. parmesan chee-

se. Repeat layers with 4 noodles, remaining ricotta mix-

ture, meat sauce, mozzarella and parmesan. Bake 25

minutes or until bubbling hot.

BARBEQUED RIBS

Convection FAN/BAKE 300°F. Then BROIL

● 1 1/2 - 2 lbs. back ribs cut in 2-rib portions

● 1/2 teasp. salt ● 1/4 teasp. ground ginger

● 1/3 cup water or beer

● 1 teasp. prepared mustard

● 1/4 teasp. garlic salt or 1 clove garlic, minced

● 1/2 cup bottled BBQ sauce

● 2 tablesp. soy sauce

Place wire shelf in position 1 and preheat oven on

FAN/BAKE at 300°F. Line shallow pan with foil (do not

allow to overhang pan.) Add ribs, bone side up, salt

and water or beer. Cover ribs with foil, tucking in on all

sides. Place pan in oven and FAN/BAKE 20 minutes.

Meanwhile make sauce by combining remaining ingre-

dients in a small saucepan and simmer 5 minutes.

Remove pan from oven carefully, uncover ribs and

drain off all liquid. Turn oven to BROIL; brush ribs with

sauce and return to oven, leaving door open to stop

position.

Turn and brush ribs every 10 minutes for 30 minutes or

until nicely browned and tender. If ribs brown too

quickly, turn oven to 350°F with door closed for addi-

tional time until they are tender.

Note: Back ribs, sometimes called baby back ribs, are

preferred for this recipe. Spare ribs will take longer to

tenderize, an hour or more.

DEEP DISH CHILI PIE

Convection FAN/BAKE 350°F

● 1 lb. lean ground beef ● 1 teasp. salt

● 1 medium onion, diced ● 1/4 teasp. pepper

● 1 tablesp. chili powder

● 1 15- to 19 oz. can red kidney beans, drained

● 1 28 oz. can tomatoes

● 1 12- to 14 oz. package corn muffin mix

● 1 1/2 teasp. sugar

In skillet cook beef and onion, stirring to break up meat,

until meat is browned. Drain excess fat and add chili

powder, undrained tomatoes, sugar, salt and pepper.

Reduce heat, cover skillet and simmer 20 minutes, stir-

ring occasionally. Stir in drained beans. Spoon mixture

into a 7x11x1 1/2 inch pan or 1 1/2 qt. casserole.

Preheat oven on FAN/BAKE at 350°F. with wire shelf

in position 1. Prepare corn muffin mix as label directs.

Spoon batter evenly over top of meat mixture. Bake

uncovered 15 to 20 minutes until golden brown and

toothpick inserted in corn bread comes out clean.

RECIPES

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Delonghi AR690 User Manual Page 12

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