Tag: au

Recipe Fennel au gratin with cinnamon – Italian Cuisine

Ingredients

500 g milk
30 g flour
4 pcs fennel
cinnamon powder
lemon
Grana Padano Dop grated
butter
Orange
salt

Duration: 45 min

Level: Easy

Dose: 4 people

For the recipe of cinnamon-flavored fennel, cool the milk, flavored with a teaspoon of cinnamon and a pinch of salt. Separate 40 g of butter and mix in the flour, stirring with a whisk, away from the heat. Add the mixture to the flavored milk and cook for 5 minutes, continuing to stir.
For the fennel: Peel the fennel and cut it into slices half a cm thick; Scald them in boiling salted water and acidulate with the juice of half a lemon for 8-9 minutes. Drain and cool them. Grease a baking dish, spread a few spoonfuls of béchamel on the bottom, then make a first layer of fennel slices; sprinkle with bechamel and grated cheese. Make other layers until the fennel is exhausted, finishing with béchamel and grated parmesan.
Bake at 200 ° C in grill mode for 12-13 minutes. Garnish with a little grated orange peel and serve.

Recipe scallops au gratin – Italian Cuisine – Italian Cuisine

Ingredients

12 scallops
200 g pana
50 g leek
40 g courgette green
40 g celeriac
40 g carrot
shallot
White bread
Cognac
olive oil
salt up and big
pepper

Duration: 1 h

Level: Easy

Dose: 6 people

For the recipe of scallops au gratin, brush the scallops closed for a long time, to remove from the shells the sandy residues, then open them raw, remove the sandy bag, pass the shellfish under running water, drain and put them to marinate for 40 'in half a cup of Cognac (6 empty shells preserved).
Meanwhile, reduce the leek, courgette green, celeriac and carrot into thin slices (julienne); heat a little oil and sauté the vegetable julienne for a couple of minutes; turn off and salt. Whip the cream and flavor it with very finely chopped shallot. Mince 6 slices of sandwich bread after having removed the crust. Drain the scallops from the Cognac, dry them, put two per shell (use the shells kept aside), then add salt, pepper, cover with the vegetable julienne, the cream and complete with a sprinkling of ground bread. Place the scallops in a baking dish, laying them on a bed of coarse salt, then pass them to gratin in the oven for 8 '. Serve hot.

»Eggs au gratin – Misya Eggs gratin recipe

Brown the finely chopped spring onion in a small saucepan.
Add the garlic clove and tomato sauce, salt and thyme.
Stir and cook for 20 minutes.

Meanwhile, cook the eggs in boiling water for 10 minutes.
After draining, slip them.

Put a ladle of sauce on the bottom of a baking dish, then place the eggs cut in half on top.
Cover with the remaining sauce.

Once the scamorza is cut into small pieces, add it to the pan.
Bake at 200 ° C for 10 minutes.

Your eggs are au gratin ready to be brought to the table.

TAGS: Recipe Eggs au gratin | How to prepare Eggs au gratin | Eggs gratin recipe

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