Operating Manual & Recipe Book - Ilve

Serves 4
Serves 4-6
Fettuccine with
Chilli & Garlic
Preparation time
10 minutes
Cooking time
10 minutes
Preparation time
20 minutes
Cooking time
35-45 minutes
Layered
Vegetable Frittata
Ingredients:
500g fettuccine
Salt
1 chilli sliced thinly
2 cloves garlic crushed
3 tablespoons olive oil
Grated parmesan
➊
Bring large saucepan of
salted water to the boil.
➋
Cook fettuccine, uncovered,
until just tender then drain.
➌
Heat oil in a large frying pan,
add chilli and garlic,
frying gently for 2 minutes.
➍
Add drained pasta to chilli
and garlic mix, toss gently to
combine. Divide pasta among
serving bowls and top with
grated parmesan.
ILVE Cooking Tip
For variations of this dish add
seafood, meats, cream or
tomato sauces according to
your taste.
Ingredients:
2 potatoes peeled & sliced
1 red capsicum sliced
1 green capsicum sliced
1 zucchini sliced
1 spanish onion sliced
1 sweet potato peeled & sliced
2 small carrots peeled & sliced
1 cup (250ml) olive oil
3 tablespoons pesto
6 eggs
200ml cream
Salt and pepper to taste
➊
Preheat oven (Mode 9) to 170° C.
Once this temperature is reached
turn oven to (Mode 7).
➋
Place vegetables in a large bowl
and combine with oil and pesto.
➌
Heat teppanyaki plate or frypan to high.
➍
Add a small amount of vegetables
and cook for a few minutes. Put
each batch of vegetables to the side
until all vegetables are cooked.
➎
Grease and flour a large ovenproof
dish and layer vegetables into
the dish.
➏
In a bowl beat together eggs,
cream and season with salt and
pepper, slowly pour over vegetables
to completely cover. Tap dish to
remove air pockets.
➐
Bake in oven for approximately
35-40 minutes. Frittata is cooked
when a skewer inserted into it
comes out clean.
➑
Carefully invert frittata onto a
serving dish.
➒
Serve with salad.