Tag: au

Recipe Fennel au gratin with cinnamon – Italian Cuisine

Recipe Fennel au gratin with cinnamon

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

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

Recipe scallops au gratin - Italian Cuisine

  • 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

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

2 tomato sauce

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.
2 tomato sauce

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

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.
3 eggs in the pan

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

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

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

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page