Zucchini, Prosciutto And Parmesan - Gastroback 42421 Bedienungsanleitung

ZUCCHINI, PROSCIUTTO AND PARMESAN

Ingredients
• 1 small onion, finely grated
• zucchini, grated
• 200 g unsalted butter, melted
and cooled
• 50 g grated parmesan
• 4 eggs
• 600 ml milk
• 360 g plain flour
• 3 teaspoons baking powder
• 1 teaspoon sea salt
Sweet tomato sauce
• 1 tablespoon olive oil
• 1 small onion chopped
• 1 small red chilli, chopped
• 2 tablespoons tomato paste
• 420 g can chopped tomatoes
• 1 tablespoons brown sugar
Serve with prosciutto, tomato sauce
and cherry tomatoes
70
SERVES PREPARATION
12 30
WAFFLES MINUTES
Method
1. To make the sauce, heat oil in medium pan over medium high heat. Add onion and chilli
and cook 2–3 minutes or until softened. Add tomato paste and cook a further 1 minute.
2. Stir in canned tomatoes, brown sugar and 1 cup water. Bring to the boil, reduce heat to
low and simmer for 15 minutes or until thick; keep warm.
3. To make the waffles, place onion, zucchini, flour, baking powder, salt and parmesan into
a large mixing bowl; mix well.
4. Whisk eggs, milk, butter together in a large jug and fold through zucchini and flour mix-
ture.
5. Select CLASSIC waffle setting and dial up number 6 on the browning control dial.
6. Preheat until orange light flashes up and the words HEATING disappear.
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Repeat with remaining bat-
ter.
8. Serve warm waffles topped with tomato sauce, prosciutto and fresh cherry tomatoes.
COOK
40
MINUTES