BERGNER san ignacio COOKCHEF Instructions D'utilisation page 29

Instructions
Cut the ribs into pieces and place them into the pressure cooker. Add a sprig of rosemary,
cover with water and season. Cover and cook for 10-12 minutes from the time the steam
starts getting out. Remove them and place them on a baking sheet. Put aside. Place gar-
lic cloves, peeled and chopped, 4 tablespoons oil, 1 vinegar, paprika, the leaves of a sprig
of rosemary and salt into a slicer. Grind the mixture. Salt and pepper the meat and grease
it with the sauce. Bake at 190 for 20 minutes. Halfway through cooking, turn them over
and water them with the remaining sauce. Keep them warm in the oven with the residual
heat. Peel 2 tomatoes, cut into irregular pieces and place in a bowl, chop the onion into
strips and add it along with some corn salad. Add also olive oil, vinegar and salt.
Serve.
Serve the salad with lettuce, tomato and lamb chops.
Stuffed squid
Ingredients:
Squid
Egg
2 medium onions, chopped
400 g of crushed tomatoes
Olive oil
200 ml of white wine
Parsley
Instructions
In a frypan with olive oil, fry a medium onion, add 1 chopped tomato and simmer for a few
minutes. Then add minced pork or beef, stir it and take a hard boiled egg cut into pieces,
the wings and legs of squid stuffed with sliced olives and salt. Cook for about 3 minutes
on low heat. If you like thicker texture, add some breadcrumbs. Leave it to cool down.
Spread on each squid a little bit of olive oil, fill with the previously prepared mixture and
close with a toothpick. Add chopped onion to the pressure cooker with some olive oil,
sauté and add 400 g of crushed tomatoes, one sliced potato, 200 ml of white wine and
fish broth cube. Cook in a covered pot for about 7 minutes. Add it to the plate and decorate
nicely with some parsley. If you have leftover squid stuffing, add it to the sauce.
Serve
Brownie
Ingredients:
2 eggs
25g chopped almonds
1 teaspoon baking powder
One tablespoon vanilla flavouring
Instructions
Beat with electric mixer the eggs with the sugar and butter (which we melted previously in
the microwave) until it turns into light foam and add the vanilla flavour. Then add the flour and
cocoa and continue beating well. When integrated add whole almonds and toss the move
with a spatula to finish mixing. Pour into a greased and floured mould. We add 2 fingers hei-
ght of water into the pot and then we add the pan and put on the fire and wait for the valve
on the pot to go up one level then turn off heat and leave until the valve is off again.
Serve
Pork or beef
1 grated tomato
Stuffed olives
1 potato
Salt
1 cubeof fish broth
100 gr sugar
70 grams of flour
25g pure cocoa
50 gr of butter
EN
RECIPES
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