Ingredients for 4 people:
- 400 g of beef broth
- 20 g of dried tomatoes
- 30 g raisins
- 10 of Brandy or Jerez sherry
- 50 g tender onion
- 1 clove garlic
- 1 chili
- 40 g red pepper
- 40 g green or yellow bell pepper
- 50 g zucchini
- 50 g aubergine (eggplant)
- 50 g of extra virgin olive oil
- 60 g frozen peas
- 100 g shavings of cured ham
- 20 g roasted pine nuts
- 280 g of macaroni
- 100 g Parmesan flakes
Preparation:
- Heat the broth in the mixing jug at speed 1, 120 degrees, 18 minutes, with the semi-open stopper so that most of the liquid evaporates. Place the steamer basket on top to avoid splashing.
- Set aside.
- Soak the tomato in cold water to rehydrate it.
- Soak the raisins in the Brandy or Jerez.
- Place the peeled and quartered onion in the clean mixing jug, along with the garlic and chili. Crush it at speed 2, 15 seconds. Remove them from the jug and repeat the operation with the peppers (without seeds).
