you remember this post ? I said that I have some books with recipes for casserole and you have suggested me to make a new heading. So, how about a book called "Friday-cocotte"? We try and start from today, Today I propose two recipes casserole. You could do as well as a menu and alone. All two recipes are taken from two different books. The one with the broccoli is a little special because ha un ingrediente che penso non si trova in Italia, il formaggio Cheddar. Io lo trovo in Slovenia ( sono a 2 km da loro ). Credo che si potrebbe sostituirlo con qualcos'altro al vostro gusto.
Flan di broccoli e cheddar ( per 6-8 cocotte )
Ricetta liberamente tratta dal libro " Cocotte" di José Maréchal
- 300 ml di panna acida o panna fresca
- 150 ml di latte
- 6 uova
- 3 pizzichi di sale
- 3 pizzichi di pepe
- 2 broccoli
- 200 gr di cheddar
- 1 cucchiaio di sale grosso
1. Carefully cut the broccoli in boiling salted water and cook for about 7-8 minutes. Take them with a slotted spoon, cool them in a bowl of ice water, then leave them on paper towels.
2. Break the eggs into another bowl and mix well with sour cream (or cream), milk. Add salt and pepper.
3. The assembly of casserole: Cut a few pieces of broccoli (to keep the most beautiful part) and distribute them on the bottom of each casserole. Cover with a few pieces of cheddar. You have finally left the broccoli, pour the mixture of egg and milk and finish it all with one or two slices of cheddar.
3. The assembly of casserole: Cut a few pieces of broccoli (to keep the most beautiful part) and distribute them on the bottom of each casserole. Cover with a few pieces of cheddar. You have finally left the broccoli, pour the mixture of egg and milk and finish it all with one or two slices of cheddar.
4. Cook the casserole in the preheated oven 180 ° C for about 25-30 minutes.
Cocotte of eggs, spinach and bacon (for 4 cocotte)
free recipe from the book "Oeufs cocotte" Stefanie Bulteau and amended by I
-
4 eggs - 380 grams of sour cream or creme fraiche
- a camembert
- 6 Slices of bacon
- 300 grams of spinach
- 100 gr onion
-
garlic - salt, pepper
1. Preheat the oven to 210 ° C and the plate prepared with the water bath.
2. Sauté in a pan with some olive oil diced onion and garlic. Add the diced bacon and cook for about 5-7 - minutes (when the bacon gets some color).
3. Wash and cut not too fine spinach and add the onion and bacon. Cook for about 5-6 minutes, then add the sour cream and let sobbolire for a while (about 5-7 minutes). Add salt and pepper.
4. Mounting cocotte: 4 buttered casserole. Spread on bottom of each casserole the mixture of spinach, bacon and cream. Cover with a few pieces of camembert, cut into cubes. Break an egg into each casserole and cook in water bath.
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