Our company produces and distributes high-quality household appliances and technical items built to last. Our products benefit from over twenty years of experience in their manufacture and are built in strict compliance with the most rigorous safety standards. We select and use only premium-quality materials and constantly monitor production with continuous process controls. Our philosophy is to offer our customers only high-quality products... Guaranteed to last a lifetime.
The Multifunction Robot is a machine designed for food processing, engineered to ensure safety, ease of use, and long-lasting performance. Made with top-quality materials, it integrates technical solutions developed by industry professionals. Powerful, elegant, and compact, it allows you to chop, slice, mix, blend, cut, whip... and much more. Suitable for professional use.
Technical Specifications: AC 230V – 50 Hz, 650 W. Dimensions: 24.5 × 18 × 38 cm (h) – Weight: 9 kg.
Ingredients: 250 g parsley, 50 g pickles, 20 g capers, 1 anchovy, 100 g oil, 25 g vinegar, salt, pepper
Preparation: Finely chop the parsley, pickles, capers, and anchovy with your food processor; then, with the machine running, add the oil in a thin stream through the feed tube, followed by the vinegar and pepper. Stop the machine and adjust with salt. This sauce pairs well with boiled chicken or beef, as well as hard-boiled or poached eggs.
Ingredients: 1 whole egg + 1 yolk, 1.5 dl seed oil, 1/2 teaspoon mustard, lemon juice, salt, pepper
Preparation: Place the whole egg and yolk, along with all ingredients except the oil, into the work bowl with the universal blade. Operate the machine until the eggs are well blended. While the processor is running, slowly pour the oil through the opening in the lid without stopping: the sauce should become thick, so add more oil if necessary. Remember that mustard and pepper make the sauce spicier.
Ingredients: 200 g flour, 1 egg, 1 tablespoon extra virgin olive oil, water as needed
Preparation: Place all ingredients in your food processor’s work bowl. Start the machine and within a few seconds you will already notice the formation of small granules (a chopped dough perfect for broth or for use with the “Happy Pasta” attachment). If you keep processing, a classic dough ball will form. Let it rest covered with a damp cloth for about an hour.
Ingredients: 200 g flour, 10 g yeast, 1 tablespoon extra virgin olive oil, salt and water as needed
Preparation: Place all ingredients into your food processor’s bowl, making sure to dissolve the yeast and salt in lukewarm water beforehand. Mix the dough until a ball forms, then let it rest covered with a damp cloth for at least one hour.
Ingredients: 65 g flour, 200 g starchy potatoes
Preparation: Wash and boil the potatoes. Peel them while hot and place them in the work bowl of your food processor along with the flour. Mix everything together. Take the resulting dough and roll it into cylinders, then cut into pieces about 3 cm long. Dust them lightly with flour and, one by one, roll them over the back of a grater. Once done, place the gnocchi in plenty of boiling salted water, stirring them. When they float, they are done. Remove with a slotted spoon and season with tomato sauce, butter and sage, or anything you like.
Ingredients: 100 g steak meat, salt, pepper
Preparation: Place the meat in pieces in the work bowl. Run the food processor and let it work until the meat becomes fiberless (by continuing and adding broth, you can obtain an excellent meat purée). Place it on a cutting board and use a spatula to reform the shape of a steak. Cook it in a pan or make cutlets. The nutritional value, vitamins, and flavor of the meat remain intact. Variations can be made by adding cheese, potatoes, parsley.
Ingredients: 1 rabbit, salt, pepper, bay leaf, thyme, onion, 200 g lard, 1/2 glass Marsala, 1 tablespoon Brandy, 2 tablespoons flour, 2 eggs, nutmeg
Preparation: Clean the rabbit and cut it into two parts. Debone the back section. Remove the dorsal fillets from the front section and cut them into thin strips. For the stuffing: finish deboning the front of the rabbit. Place the resulting meat in your food processor together with the lard, Marsala, Brandy, flour, eggs, nutmeg, and herbs. Process everything for 30 seconds until you obtain a liquid cream. Place the filling in a bowl and add the strips of meat. Let rest for 12 hours at room temperature (or 24 hours in the refrigerator). After this time, pour everything into a baking tray and cook in a low oven in a bain-marie for an hour and a half or two. Remove from oven and place a 3–4 kg weight on top so the gelatin does not settle at the bottom. Pork or veal pies are prepared the same way.
Ingredients: 500 g lean veal, 1 beaten egg, 100 g porcini mushrooms, 125 g Fontina cheese, extra virgin olive oil, 50 g butter, flour
Preparation: Prepare eight scaloppine, salt them, and flour both sides. Dip them in beaten egg, then fry in hot oil. When cooked and golden on both sides, remove and keep warm. In the same pan, sauté the mushrooms and keep them warm as well. Assemble the dish as follows: place the scaloppine in a buttered baking dish, add a few cooked mushrooms on each, cover with thin slices of cheese. Place in a hot oven for 2–3 minutes. Before serving, drizzle everything with browned butter.
Ingredients: 1/2 kg fish, 120 g Gruyère, 2 tablespoons flour, 2 eggs, 4 rusks, 2 cups milk, salt, pepper, nutmeg
Preparation: Insert the grating disc into the processor and grate the Gruyère through the feed tube, then place it in a bowl. Replace the disc with the universal blade and chop the rusks, transferring them to another bowl. Then place the fish, eggs, flour, salt, pepper, a pinch of nutmeg, and process everything for a few seconds while adding the milk through the feed tube until you obtain a homogeneous mixture. Place in a baking pan, sprinkle with the Gruyère and rusk crumbs, and bake.
Ingredients: 250 g cod, 125 g extra virgin olive oil, 125 g milk, thyme, garlic, onion, parsley, bay leaf
Preparation: Soak the cod in cold water for 12 hours. Cut it into pieces and immerse them in flavored water with thyme, garlic, onions, parsley, and a bay leaf. Remove all bones. Place the pieces of cod, skin on (the skin makes the pie softer), in the work bowl. Process until creamy; while the machine is running, pour in hot milk and oil. For a heartier dish, add cooked potatoes. Place the mixture in a mold for flans and bake.
Ingredients: 1 onion, 1 green pepper, 1 tablespoon extra virgin olive oil, 1 tomato, basil, oregano, pepper
Preparation: Slice all vegetables and lightly heat the oil in a non-stick pan. Add the vegetables in order of hardness, cover, and cook on low heat. If the pan stays well covered, the water inside the vegetables will be enough for cooking; otherwise, add a little water.
Ingredients: curly endive, tomatoes, artichoke bottoms, green peppers, carrots
Preparation: Slice all vegetables and season with oil, vinegar, salt, and pepper.
Ingredients: 3 cucumbers, 1 cup yogurt, 1 teaspoon vinegar, 1 teaspoon salt
Preparation: Slice the cucumbers, mix with yogurt, salt, and vinegar, and serve cold.
Ingredients: 200 g flour, 100 g butter, 50 g sugar, 1 egg yolk
Preparation: Mix everything in the processor, form a ball, let rest for 2 hours, bake.
Ingredients: 1/2 kg apples, 1 cup sugar, vanilla sugar
Preparation: Grate the apples, prepare the shortcrust pastry, spread it in a baking pan, pour the purée over it, and bake.
Ingredients: 6 amaretti, 20 hazelnuts, 1.5 tablespoons cocoa, 3 tablespoons sugar, 1 cup milk
Preparation: Blend all ingredients in the processor until creamy.
ABAKUSS SAS DI GIAMPAOLO MANARA
Via Pozzi 2253 - 37067 VALEGGIO SUL MINCIO (VR) ITALY
VAT/Tax Code 03596960231
+39 349 7736876
info@abakuss.it