Italian Cooking Tips with Drew&Cole
Vibrant, delicious and packed full of flavour, Italian cuisine is perfect for any occasion….
This is the easiest recipe we have, so a great place to start to get used to your new PKP.
Normally you’d need a colander, whisk, extra pans and half an hour but the PKP can do it all in one pot in less than 10 minutes.
Try to make sure your ingredients are ready in advance so the melted butter doesn’t burn.
This is best sprinkled with crunchy breadcrumbs and served with a side salad.
2 garlic cloves, crushed
1 small knob of butter
300g dried macaroni
500ml vegetable stock
170ml double cream
300g cheddar cheese, grated
1 tsp mustard powder (or mustard)
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function, press START then add the garlic and butter and stir until the melted butter begins to bubble.
Add the macaroni, stock, milk and mustard, briefly stir to combine then press CANCEL.
Put the lid on by lining up the arrows and twisting in to place. Set the pressure valve to closed and select the PASTA function. Press the TIME button and reduce the cooking time to 6 minutes by turning the dial anti-clockwise, then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Add the cream and grated cheese and stir until the cheese has fully melted.