Basil-Almond Pesto - Silvercrest SGR 150 A1 Instrucciones De Uso

GB
MT

Basil-Almond Pesto

56
1) Prepare the zucchinis, the potatoes und and the onion so that they fi t into the
fi lling shaft w.
2) Grate the zucchinis and potatoes with the coarse shredding drum
3) Slice the onion with the coarse cutting drum
4) Briefl y fry the vegetables in a pan.
5) Place alternatively a layer of rice and a layer of vegetables in the souffl e
dish.
6) Mix the egg with the milk, salt and pepper and pour it all over the souffl e.
7) Grate the Gruyere with the coarse shredding drum
the souffl e.
8) Bake the souffl e at 180°C for about 20 minutes.
Ingredients
■ 100 g Basil
■ 45 g Pine nuts
■ 25 g Almonds
■ 50 g Parmesan
■ 100 ml good Olive oil
■ Salt and Pepper
1) Grate the Parmesan cheese with the grater drum
2) Grate the almonds with the grater drum
3) Place the basil leaves, olive oil, pine nuts, almonds, salt and pepper in a
blender and puree everything well.
4) Finally add the Parmesan and mix everything again thoroughly.
q (II).
3 (IV) and sprinkle it over
5 (V).
5 (V).
3 (IV).
SGR 150 A1