Basil-Almond Pesto - SilverCrest SGR 150 A1 Mode D'emploi

GB

Basil-Almond Pesto

48
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 (IV).
3) Slice the onion with the coarse cutting drum q (II).
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 3 (IV) and sprinkle it over
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 5 (V).
2) Grate the almonds with the grater drum 5 (V).
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.
SGR 150 A1