Pho; Pasta E Fagioli - Cuisinart CPC-600N1 Serie Manual Del Usuario

Secure the lid and select High Pressure.
Set the time for 30 minutes. When the tone
sounds, allow pressure to release naturally.
2. Once pressure is completely released,
remove the lid. Stir in the escarole and salt.
Select Simmer. Cook until escarole has
completely wilted.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 157 (8% from fat) • carb. 26g • pro. 11g
fat 1g • sat. fat 0g • chol. 0mg • sod. 286mg
calc. 128mg • fiber 7g
Traditional Vietnamese Pho simmers for
hours and is constantly skimmed to create
a deep-flavored, clear broth. Our version is
lighter, but takes a fraction of the time and is
just as comforting
Makes about 10 cups
Broth:
2 pounds beef bones
2 pounds mix of beef shanks, oxtails or
short ribs
1 onion, halved
2 carrots, cut into 2-inch pieces
1 2-inch piece ginger, unpeeled
2 cinnamon sticks
4 star anise pods
3 cloves
½ bunch cilantro
8 cups water
Soup:
4 tablespoons fish sauce
1 pound flank steak, very thinly sliced
Ingredients for serving:
8 ounces rice noodles, cooked
Fresh basil
Fresh cilantro
Fresh mint
Mung beans
Green onions, thinly sliced
Fresh lime juice
Fish sauce, optional
Chili sauce, optional
Hoisin sauce, optional
1. Add the broth ingredients into the cooking
pot of the Cuisinart

Pho

Pressure Cooker. Secure
®
the lid and select High Pressure. Set the time
for 90 minutes. When the tone sounds, allow
pressure to release naturally.
2. Once pressure is completely released, the red
indicator will drop. Remove the lid. Cool stock
and then strain through a cheesecloth or fine
mesh strainer. Beef may be shredded and
used in the soup, or reserved for another use.
Discard bones, vegetables,
and aromatics.
3. When strained stock reaches room
temperature, transfer it to the refrigerator until
the fat rises to the top and solidifies.
Make the soup:
4. When ready to serve, discard the solidified fat
with a spoon, and add remaining stock to the
cooking pot and select Sauté. Bring stock to
simmer while preparing the bowls for serving:
Put 1 cup cooked rice noodles, 5 hand-torn
basil leaves, 1 tablespoon hand-torn cilantro
leaves, 5 hand-torn mint leaves, 1 tablespoon
mung beans and 1 teaspoon green onions in
each bowl.
5. Just before serving, add the fish sauce and
the sliced flank steak to the simmering stock
and switch to Keep Warm. Remove pot from
heat; meat should be just cooked through.
Add about 2 cups of the hot stock, with the
cooked steak, to each prepared bowl with a
squeeze of lime juice. If desired, stir in a dash
of fish sauce, chili sauce and/or hoisin sauce.
Taste and adjust seasoning as desired. Serve
immediately.
Nutritional information per serving (2½ cups):
Calories 777 (36% from fat) • carb. 50g • pro. 68g
fat 29g • sat. fat 14g • chol. 98mg • sod. 536mg
calc. 60mg • fiber 3g

Pasta e Fagioli

Try our hearty and healthy vegetarian version of
this classic Italian soup.
Makes about 12 cups
1 tablespoon olive oil
1 onion, cut into ½-inch dice
1 carrot, cut into ½-inch dice
1 celery stalk, cut into ½-inch dice
3 garlic cloves, chopped
1 teaspoon dried oregano
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