Recipe detail

Name: Penne with marinated vegetables and slow cooked cherry tomato
Yield: 10
Cuisine: Italian
Ingredients: 1.0000 kg penne pasta; 3.0000 tPcs red and yellow pepper; 1.0000 tPcs courgettes; 1.0000 tPcs aubergine; 3.0000 tPcs red onion; 1.0000 kg cherry tomato; 50.0000 g salt; 3.0000 g black pepper; 150.0000 ml olive oil; 50.0000 g parsley leaves; 50.0000 g basil leaves; 2.0000 tPcs garlic cloves; 30.0000 ml white wine vinegar; 10.0000 g thyme; 2.0000 tPcs

Vegetables Penne with marinated vegetables and slow cooked cherry tomato

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: Italian

Download PDF Download BR2

Program steps

Preheating:
205 °C

To view the entire table, move the table to the right.

Combination

50 %

Termination by time

00:14 hh:mm

200 °C

100 %

remove the GN with pasta and place the peppers in

Hot air

100 %

Termination by time

00:20 hh:mm

190 °C

100 %

remove the peppers and insert the rest of the vegetables

Hot air

0 %

Termination by time

00:08 hh:mm

220 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
penne pasta	1	kg
rice pepper	3	pcs
zucchini	1	pcs
aubergine	1	pcs
red onion	3	pcs
cherry tomatoes	1	kg
salt	50	g
freshly ground black pepper, ground	3	g
olive oil	150	ml
sprig of parsley	50	g
basil	50	g
garlic cloves, finely chopped	2	pcs
white wine vinegar	30	ml
thyme	10	g
yellow peppers	2	pcs

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	390.8 kJ
Carbohydrate	75.1 g
Fat	2.3 g
Protein	14.5 g
Water	0 g

Directions

1. Insert stainless steel GN 150mm filled with water into the combi oven, press combi mode on Retigo combi oven on 200°C for about 14 minutes.
After the preheating instert salt and the pasta into the hot water. When the pasta is tender, strain the water from the GN container through a sieve and leave to cool down naturally.

2. Set the combi oven on hot air mode 190°C for 20 minutes. After preheating insert enamelled GN container 20mm with peppers inside the combi oven.
After the peppers are roasted (the skin must be very dark, almost burnt), cover the GN container with a lid.

3. Set the combi oven on hot air mode 0% 220°C for 8 minutes.
Slice courgettes and aubergine into 6-8mm thin slices and place them on Retigo grill GN container.

Recommended accessories

GN container Stainless steel full