Ingredients
- 1 clove of garlic
- 1 onion
- 50 g pitted black olives
- 4 stalks sage
- 400 g diced tomatoes (canned)
- 500 ml vegetable broth
- 400 g fusilli (spiral-shaped noodles)
- 2 tbs balsamic vinegar
- salt, pepper
- 1 tbs pine nuts, toasted
- 150 g mozzarella
Preparation
1. Peel and finely dice garlic and onion. Cut the olives into rings. Remove the sage leaves and cut into strips.
2. Add everything to the pot with the tomatoes, vegetable broth and noodles. Season with vinegar, salt and pepper and mix well. Cover with Secuquick softline and close.
3. Place the pot on the Navigenio and heat on level 6 up to the soft window, reduce to level 2 and cook for approx. 1 minute in the soft area. At the end of cooking time, put the pot in the inverted lid, allow it to depressurize by itself and remove Secuquick.
4. Chop the pine nuts and cut the mozzarella into slices. Spread both over the noodles.
5. Place the Navigenio overhead, switch to high level and then gratinate for around 6 minutes.
This recipe has been tested and approved by AMC.
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