BERGNER san ignacio COOKCHEF Instructions D'utilisation page 27

for 4 minutes. Keep the beans warm while mashing potatoes finely.
Cut zucchini into large chunks. Add zucchini and asparagus with oil, place them on a plate
and let them be for 6-8 minutes.
Chop bacon and brown in a frypan.
Cover the bottom of a plate with mashed potatoes and place steamed vegetables and roas-
ted beans on plate.
Serve
Onion soup with melted cheese
Ingredients (for 4 persons):
6 onions three beef bones
2 leeks 3 cloves of garlic
400 gr. chickpea 75 gr. of day-old bread
100 gr. of emmental cheese water
salt Extra virgin olive oil
parsley
Instructions
Soak the chickpeas in the water first.
Cook the leeks in the pressure cooker, one onion half, drained chickpeas,
peeled garlic cloves, beef bones, some sprigs of parsley and a pinch of salt.
Place the lid and cook for 30 minutes after it starts steaming. After this time, remove the meat,
chickpeas and vegetables. Strain the broth. Put aside.
Peel and finely mince the remaining onions and put them to fry in a pan with oil. Season and
cook until well poached.
Chop the bread, add it and stir briefly. Pour the broth and cook everything for about 10 minu-
tes. Beat with a whisk until the bread dissolves.
Serve
Serve the onion soup and sprinkle with cheese and put in the oven all together to melt the
cheese. Serve cups and sprinkle with a little chopped parsley.
Sole fish with Mushroom Sauce
Ingredients:
200g fungi
1 small, peeled and finely chopped onion
600g fillets of sole fish, well-seasoned
1 dl of white wine 1 Tablespoon of Butter
3 tablespoons of cooking cream
1 Tablespoon Parsley, chopped finely
Instructions
Melt the butter in the pressure cooker and fry the mushrooms. Briefly cook the onion.
Put the sole fillets on top of the onion and sauté. Pour the red wine over the fish.
Close the lid and cook for 2 min at low level. After the cooking time, remove the
pressure cooker away from heat, quickly remove steam and open when the pressure is
gone completely. Put sole fillets in a preheated dish. Refine sauce with cream, add the
parsley, season and simmer briefly.
Serve.
Put the fish on the plate, pour the sauce over the fish and serve with rice or boiled potatoes.
EN
RECIPES
P·27