AEG KS8100001M Livre de recettes télécharger pdf (Page 24)

• 1 carrot

•100 g celery

• 2 tablespoons olive oil

• 400 g mince (a mixture of beef and

pork)

• 100 ml meat stock

• 1 small tin tomatoes, chopped (about

400 g)

• oregano, thyme, salt and pepper

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 500 ml milk

• salt, pepper and nutmeg

Put together with:

• 3 tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g Emmental cheese, grated

Method:

Using a sharp knife cut the bacon from

the rind and gristle and cut into fine dice.

Peel the onion and carrot, clean the cele-

ry, dice all vegetables finely.

Heat the oil in a casserole, sauté the ba-

con and the diced vegetables while stir-

ring constantly.

Gradually add the mince, sauté while stir-

ring constantly to break up and deglaze

with the meat stock. Season the meat

sauce with tomato purée, the herbs, salt

and pepper and simmer with the lid on

over a low heat for about 30 minutes.

In the meantime prepare the Béchamel

sauce: Melt the butter in a pan, add the

flour and cook until golden, stirring con-

stantly. Gradually pour in the milk, stirring

constantly. Season the sauce with salt,

pepper and nutmeg and simmer without

a lid for about 10 minutes.

Grease a large rectangular ovenproof dish

with 1 tablespoon of butter. Layer alter-

nately a layer of pasta sheets, meat sauce,

Béchamel sauce and mixed cheese in the

dish. The last layer should be a layer of

Béchamel sauce sprinkled with cheese.

Place the rest of the butter in small knobs

on the top of the dish.

– Time in the oven: 55 minutes

– Oven level: 1

– For steam ovens: add 300 ml of water

into the drawer.

Cannelloni

Ingredients for the filling:

• 50 g onions, chopped

• 30 g butter

• 350 g leaf spinach, chopped

• 100 g crème fraîche

• 200 g fresh salmon, cubed

• 200 g Nile perch, cubed

• 150 g shrimps

• 150 g mussel meat

• salt, pepper

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 500 ml milk

• salt, pepper and nutmeg

Put together with:

• 1 packet cannelloni

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

Method:

Place chopped onions and butter in a pan

and cook gently until transparent. Add

chopped leaf spinach and briefly cook

gently. Add crème fraîche, mix and then

leave to cool.

In the meantime prepare the Béchamel

sauce: Melt the butter in a pan, add the

flour and cook until golden, stirring con-

stantly. Gradually pour in the milk, stirring

constantly. Season the sauce with salt,

pepper and nutmeg and simmer without

a lid for about 10 minutes.

Add salmon, perch, shrimps, mussel meat,

salt and pepper to the cooled spinach

and mix.

Grease a large rectangular ovenproof dish

with 1 tablespoon of butter.

Fill the cannelloni with the spinach mix-

ture and place in the baking dish. Place

Béchamel sauce between each row of

cannelloni. The last layer should be a layer

of Béchamel sauce sprinkled with cheese.

Place the rest of the butter in small knobs

on the top of the dish.

– Time in the oven: 55 minutes

– Oven level: 1

– For steam ovens: add 300 ml of water

into the drawer.

24

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