Recipe detail

Vegetables Penne with marinated vegetables and slow cooked cherry tomato

25.3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: Italian

Program steps

  • Preheating:
  • 205 °C

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

1
Combination
50 %
time icon Termination by time
time icon 00:14 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

remove the GN with pasta and place the peppers in

2
Hot air
100 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 190 °C
ventilator icon 100 %
ventilator icon 

remove the peppers and insert the rest of the vegetables

3
Hot air
0 %
time icon Termination by time
time icon 00:08 hh:mm
probe icon 220 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
penne pasta 1 kg
red and yellow pepper 5 pcs
courgettes 1 pcs
aubergine 1 pcs
red onion 3 pcs
cherry tomato 1 kg
salt 50 g
black pepper 3 g
olive oil 150 ml
parsley leaves 50 g
basil leaves 50 g
garlic cloves 2 pcs
white wine vinegar 30 ml
thyme 10 g

Directions

Step 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. Step 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. Step 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