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SilverCrest SIKP 2200 B2
Place the meat first in the milk, then in the flour mixture. The meat should be fully covered. Wait until the
flour has absorbed the liquid. This helps the covering stick better. Then put the meat to one side. Once all
the pieces are breaded, put the oil into a pan and heat for around 15 minutes using the "Deep Fry"
function.
Using a slotted spoon, carefully place the individual pieces into the oil and fry for around 6 minutes.
Depending on the size of the pan, it should be around 3 pieces at a time. Make sure the pieces do not
touch each other in the oil or they will stick together.
Once they are cooked the way you want them, remove them from the oil with the slotted spoon and place
onto kitchen roll.
8.4 Pepper and tomato risotto (serves 4)
Ingredients:
2 onions
250 g risotto rice
100 ml white wine
1 litre vegetable stock
3 large tomatoes
1 red pepper
Peel the onion, clean the tomatoes and pepper and dice them all. Put the tomatoes and peppers to one
side. Fry the onions in the olive oil in a large pan on level L07. Then add the rice. Stir until the rice is
glossy all over. Deglaze with the white wine.
Select the "Simmer" function.
Now gradually add 100 ml stock at a time, stirring continuously. As soon as the rice has absorbed some
of the liquid, add another 100 ml stock. Do not wait too long or the mixture will stick. Keep stirring.
Once you have added around 500 ml of stock, stir in the tomatoes and pepper and set the power to L05.
Now gradually add the remaining stock, stirring all the time.
Once the remaining stock has been absorbed by the rice, set the power to L01 and stir in the cheese and
butter.
Add the basil and season the risotto with salt and pepper.
76 - English
30 g butter
150 g Emmental, grated
basil
salt
pepper
Olive oil
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