DeLonghi AS 670 - Manual (Page 12)

BAKED GNOCCHI ALLA ROMANA
Traditional BAKE 400°F
● 4 cups milk ● 2 eggs, slightly beaten
● 1 teasp. salt ● 1 1 /
2
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
slightly. 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 1/2 of ricotta
mixture, then 1/2 of meat sauce over noodles. Sprinkle
with 1/2 of mozzarella and 2 tablesp. parmesan
cheese. Repeat layers with 4 noodles, remaining ricotta
mixture, 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
ingredients 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
additional 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,
stirring 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
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RECIPES