Index Soups & Pasta
 
  • PUMPKIN CREAM WITH PARMESANO  

  • CANNELLINI BEAN SOUP

  • LEEK AND POTATO SOUP    

  • VEGETABLE SOUP MILANESE STYLE     

  • BORLOTTI BEAN SOUP       

  • FRESH MIXED VEGETABLE SOUP       

  • ONION SOUP 

  • CHICKEN AND VEGETABLE SOUP 

  • BORSCH      

  • BARISSA SOUP

  • BASIL SCENTED BARLEY SOUP

  • CHICKPEA SOUP WITH SPINACH

  • VEGETABLE STEW 

  • SPRING VEGETABLE STEW

  • MACCHERONI WITH GORGONZOLA 

  • PAPPARDELLE WITH VEGETABLES      

  • PASTA AL POMODORO

  • PASTA BUCATINI WITH AMERICAN SAUCE

  • TRENETTE WITH FRESH PESTO SAUCE

  • SPAGHETTI ALLA NORMA

  • MUSHROOM PAPPARDELLE PASTA

  • LASAGNE

  • PEARL BARLEY WITH VEGETABLES

  • RICE WITH VODKA AND LEMON      

  • BROWN RICE WITH VEGETABLES      

  • POTATO DUMPLINGS    

  • SEMOLINA DUMPLINGS ROMANA STYLE 

  • POTATO DUMPLINGS (GNOCCHI) 

  • POTATO PURÉE (MASHED POTATOES)

  • POTATO PURÉE WITH FENNELS

  • VEGETABLE CURRY FLAN 

  • PARMIGIANA STYLE AUBERGINES

  • POLENTA WITH 4 KINDS OF CHEESE    

METHOD OF PREPARATION

 

Chop the onion finely. Clean, wash, and dice the pumpkin into medium-size cubes.

 

Put the onions in the pre-heated 4.2 l pot (TF-042-20), cover and braise until golden brown.

 

Add the pumpkin, then pour in the vegetable stock, taking care that the level of liquid is not above the 2/3 mark on the pot.

 

Cover with Syncro-Clik (TF-420-20)and cook for 20 minutes (the Thermocontrol arrow is in the green field).

 

Switch off the heat source and let rest for 10 minutes.

 

Verify that the pressure in the pot is equal to outside pressure by pressing the red valve.

 

Open the pot and mix its content with Mixsy (VO-022-K).

 

Add extra virgin olive oil and salt to taste.

 

Grate parmesan cheese and sprinkle over the cream.

 

Serve hot.

 

Onions can be replaced with leeks for a more delicate taste.

 

Ingredients (4 servings)

 

Pampkin                            600g

Vegetable Stock               400ml

Parmesan Cheese              50g

Extra virgin olive oil           40ml

Onions                                 2

Salt

 

METHOD OF PREPARATION

 

Soak the Cannellini beans in the bowl (TF-984-20-NG), cover with water and leave overnight in a cold place.

 

Drain the beans and put them in the 3.0 l pot (TF-030-20), add a glass of water and the garlic and laurel leaf. 

 

Turn on the medium heat and bring to the boil.

 

Then, reduce the heat and cook for about 40 minutes (the Thermocontrol arrow is in the green field all the time).

 

Cut the speck into fine strips and fry it in the 0.9 l frying pan (TF-009-20-S) until golden brown.

 

Mix the beans with Mixsy (VO-022-K), adding in 100 ml of extra virgin olive oil.

 

Salt and pepper to taste.

 

Divide the cream in individual dishes, decorate with speck strips and add a few drops of extra virgin olive oil.

 

Serve very hot.

 

METHOD OF PREPARATION

 

Clean and cut the leeks into medium-size pieces.

 

Peel and cut the potatoes into small cubes. 

 

Put the leeks in the 3.0 l pot (TF-030-20), add ½ glass of water, cover, and switch on the medium heat. 

 

When the indicator arrow is in the green field, reduce the heat and leave for a few minutes to steam. 

 

Add the potatoes and pour the stock to cover them. 

 

Cover with lid and cook (the Thermocontrol arrow is in the green field) for about 30 minutes until all the ingredients become soft. (Check the potatoes first, because they have the longest cooking time).

 

Mix with Mixsy (VO-022-K).

 

Pour the fresh cream and cook for 2-3 minutes.

 

Add salt and pepper to taste.

 

Serve hot.

 

METHOD OF PREPARATION

 

Clean, wash and finely dice the carrots, courgettes, pumpkin, celery, and onion.

 

Cut the cabbage leaves into fine strips. 

 

Put the diced vegetables and a glass of water in the cold 4.2 l pot (TF-042-20).

 

Cover and turn on the medium heat. 

 

When the indicator arrow is in the green field, reduce the heat and let cook in steam for a few minutes.

 

Add the beans and green peas.

 

Add the stock, cover, and cook for about 10 minutes (the Thermocontrol arrow is in the green field).

 

Pour in the rice and continue cooking covered for 12-13 minutes more (the Thermocontrol arrow is in the green field).

 

Check the cooking time on the rice package. After that, add the cabbage strips and continue cooking for 1 minute.

 

Let the soup stand for a few minutes.

 

Salt and add a little extra virgin olive oil to taste. 

 

Grate the parmesan cheese.

 

Serve warm, sprinkled with parmesan cheese.

 

For a better taste, add some “pesto” to the soup.

 

METHOD OF PREPARATION

 

Soak the beans in the bowl (TF-984-20-NG) and leave overnight.

 

Clean and wash the carrot, onion, celery, and chilli pepper.

 

Put the vegetables in the 6.7 l pot (TF-067-24), cover and turn on the medium heat.

 

When the indicator arrow reaches the green field, reduce the heat and steam (covered) for a few minutes.

 

Add the soaked beans.

 

Pour in the stock. 

 

Add tomato paste. Cook for 25-30 minutes (the Thermocontrol arrow should be in the green field).

 

Finally, add some freshly milled pepper.

 

Salt to taste and add a few drops of extra virgin olive oil.

 

Serve hot.

 

For a better aroma, add some laurel.

 

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