Invisible gateau with courgettes and Taleggio cheese

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Preparation

350 g potatoes
500 g courgettes
2 onions, medium-sized
200 g Taleggio cheese
Nutmeg, freshly grated
Salt
Pepper
Peel the potatoes and then shave them and the courgettes into thin slices. Cut the onions into fine strips. Cut the Taleggio cheese into slices. Mix the vegetables and the onions together and season with nutmeg, salt and pepper.
40 g butter
3 eggs
150 ml milk
120 g flour
1 tbsp baking powder
2 tbsp parsley
Melt the butter and mix together with the eggs and milk. Combine the flour and baking powder and fold gently into the egg mixture along with the parsley.
Add half of the vegetables to the prepared cake tin and press down well. Pour half of the sauce over the vegetables. Arrange the Taleggio cheese down the middle of the tin. Cover over with the remaining vegetables and press down again. Pour on the remaining sauce. Put the tin on the wire shelf in the cold cooking space. Bake.
Гаряче повітря вологе 180°C протягом 1 годин
Allowing the gateau to cool slightly in the tin makes it easier to slice.
  • Greased cake tin, length about 30 cm
  • Wire shelf
Кількість Інгредієнт
120 g flour
150 ml milk
Pepper
40 g butter
Nutmeg
Salt
350 g potatoes
2 onions
1 tbsp baking powder
200 g Taleggio cheese
2 tbsp parsley
500 g courgettes
3 eggs

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