san ignacio SG-1524 Bedienungsanleitung Seite 24

Stuffed squid
Ingredients:
squid pork or beef
egg 1 grated tomato
2 medium onions, chopped stuffed olives
400 g of crushed tomatoes 1 potato
olive oil salt
200 ml of white wine 1 cube of fish broth
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.
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.
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Brownie
Ingredients:
2 eggs
100 gr sugar
50 gr of butter
70 grams of flour
1 teaspoon baking powder
25g pure cocoa
25g chopped almonds
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 height 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.
Unmould, leave to cool down and then serve.
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