Pasta gratin for large tablée Mother's Day

Name: Pasta gratin for large tablée Mother's Day
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10 servings
Cuisine: French
Ingredients: 1 kg Penne; 80 g Butter; 80 g Wheat flour; 1.2 l Half-skimmed milk; 20 cl Cream fresh whole; Muscade ground; Salt; Black pepper; 400 g White ham; 500 g Mushrooms from Paris (blond); 1 Onion(s); 2 garlic pod(s); 2 tablespoons Tuna marinated with olive oil; 300 g grated Emmental; 80 g Grated Parmesan; 60 g Hatchery; 10 g Fresh parsley

Total time: 55 min
servings: 10 servings
Dish type: Other

Auto-translated · View original

Pasta gratin for large tablée Mother's Day

Contains glutenContains milkContains fishAlcohol-free

Prep

25 min

Cook

30 min

Total time

55 min

Ingredients

servings

1 kg 1 kg Penne
80 g 80 g Butter
80 g 80 g Wheat flour
1,2 l 1.2 l Half-skimmed milk
20 cl 20 cl Cream fresh whole
Muscade ground
Salt
Black pepper
400 g 400 g White ham
500 g 500 g Mushrooms from Paris (blond)
1 1 Onion(s)
2 2 garlic pod(s)
2 c. à soupe 2 tablespoons Tuna marinated with olive oil
300 g 300 g grated Emmental
80 g 80 g Grated Parmesan
60 g 60 g Hatchery
10 g 10 g Fresh parsley

Adapt this recipe to your allergy

Select an allergen: the affected components will be highlighted with their replacement.

This recipe is broken down into 7 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.

Method

1
Preheating
2
Preheat your oven to 180°C (th.6). This step is essential to ensure a homogeneous cooking of gratin at the time of baking. Take advantage of preheating to prepare all your ingredients and organize your workstation.
3
Preparation of ingredients
4
Peel and slice the onion, then finely chop the garlic pods and parsley. Clean the Paris mushrooms before slicing them. Cut the white ham into small dice. Drain the marinated tuna thoroughly to remove excess olive oil.
5
Cooking pasta
6
Dive the penne into a large volume of salty boiling water. Mix regularly so that they do not stick. Cook them 2 minutes less than the time indicated on the package to keep them firm. Drain carefully and store in a large bowl.
7
Preparation of lining
8
Melt a little butter in a large skillet and sauté onion and garlic until they are translucent. Add mushrooms, ham and tuna, then continue cooking over medium heat for 5-7 minutes. At the end of cooking, incorporate parsley.
9
Accomplishment of Bechamel
10
Melt the 80 g of butter in a pan, then add the flour and stir constantly to get a red. Gradually pour the milk while whipping to avoid lumps. Let thicken and add fresh cream, nutmeg, salt and pepper at your convenience.
11
Mounting of gratin
12
Mix the drained pasta, mushrooms, ham and tuna topping in the large salad bowl, then half the béchamel. Stir gently to coat the whole body. Pour the mixture into a large, previously buttered gratin dish, then cover with the rest of the béchamel.
13
Finishing and baking
14
Sprinkle the surface with the grated embalm, the parmesan, then the breadcrumb. Bake the dish for about 25 to 30 minutes, until you get a golden and gratiny top. Let cool down 5 minutes before serving so that the gratin stays better at cutting.
15
Service
16
Serve your warm gratin, decorated with some fresh parsley. This friendly dish is easily shared with the big tablée. Offer it with a green salad for a balanced meal on Mother's Day.

Nutrition

calories: 173
fatContent: 7
fiberContent: 1.7
sugarContent: 2.1
sodiumContent: 0.86
proteinContent: 8.7
carbohydrateContent: 19.1
saturatedFatContent: 3.1

Indicative values from the source, for the original recipe.

Source : cuisineaz

Reviews

★★★★★

—

No ratings yet

Loading…

Comments

No comments yet. Be the first to share your thoughts!