Chef vocation

Patate al vapore

Steamed potatoes


Perfect firmness

Ingredients:

3 kg potatoes
Spoonful of extra-virgin olive oil
Salt and pepper to taste

Procedure:

Peel, wash and cut the potatoes. Place them in the dedicated pan (see the recommended accessories). Cook according to the memorized program. This kind of cooking whitens the potatoes.

  After the whitening, potatoes can be roasted. Once seasoned, place them in the non-stick pan and brown to 220°C dry heat for a few minutes.    

vapore

 

umidità

100 % standard

temperatura

98°C

tempo/sonda

16 minutes

ventola

Full speed

 

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