GRATIN DE FUSILI AU POULET



200 g (0,44 lbs) twisted pasta with 3 flavors (green white red) 60 cl skimmed milk 40 g (0,088 lbs) flour - pepper 250 g (0,55 lbs) skinless chicken breast 50 g (0,011 lbs) wholemeal bread crumbs.

Cook the pasta. During this time, pour the milk little by little over the flour in a saucepan and bring to a boil, stirring constantly until the sauce thickens.

 Cook over low heat for 1 additional minute, stirring often, then season with pepper. Add the dice of chicken and pour everything into a large deep baking dish.

Drain the pasta and spread them over the sauce, pressing them down a little but without immerse them completely.

 Sprinkle evenly with bread crumbs and brown in a preheated oven at 190° for 20 mins.

Comments

Post a Comment

Popular posts from this blog

Tartelette aux petits pois et caviar et ses légumes de printemps

Image
  For the pea emulsion   1kg fresh shelled peas 4 pieces of carrots 4 pieces of round turnips 4 pieces of spring onions 1 nice lettuce 200g fava beans, sorted (small) 1 sweet onion 1 bunch peppermint Borage flowers, affila cress, other herbs and edible flowers For the bush tartlet 4 slices gluten-free cereal bread 2 brousses du Rove 200g fava beans 4 pieces of shallots Olive oil Husk juice Lecithin For the pea jelly 500 g pea pods Gelatin (8 sheets per litre) Caviar Pot of peas 1 leek white PM egg white For the pea emulsion   Sort the peas. Set the smaller ones aside and keep them fresh. With the larger ones, make a velouté by sweating the onions, add the peas and moisten with a white bottom. At 3/4 of the way through cooking, add the peppermint (two sprigs). Strain through the Thermomix, whisk slightly in olive oil and set aside in the fridge. Prepare and turn the carrots, turnips and onions, roast the vegetables separately in a sa...
Read more

Foie gras poêlé, confit de vin rouge et pain d’épices

Image
  8 small foie gras cutlets 4 Pansy Flowers Balsamic vinegar Foie gras sauce 100 g sugar 75 g butter 50 ml wine vinegar 250 ml veal stock Gingerbread 75 g honey 75 g sugar 185 g flour 1 egg yolk 1 tsp baking soda 125 g milk 50 g butter Pm cardamom powder Pm of cinnamon powder Pm ginger powder Pm of nutmeg powder Red wine confit 500 ml red wine 1/2 orange zest 1 clove 1/2 star anise Pm of cinnamon powder 250 g caster sugar 1 g agar-agar R ed wine confit In a saucepan, combine the red wine, cloves, cinnamon, star anise, orange and sugar. Bring to the boil and reduce until you get a syrupy texture. Add the agar-agar, bring to a boil and set aside.   Gingerbread In a saucepan, heat the honey with the sugar. In a mixing bowl, mix the flour with the baking soda. When the honey and sugar mixture comes to a boil, pour it over the flour while mixing with a whisk. Then add the egg yolk, milk, melted butter and spices. Mix well ...
Read more

Porc mangalitza

Image
  1 pork chop 250 g of breast 1 cute thread 1 sprig of rosemary Potato Scoop   500 g potatoes 1 bunch chard ribs 2 onions 1/2 L white poultry stock Garlic, rosemary, salt, pepper Chanterelles and black garlic juice   200 g of clogged chanterelles 150 g carrots 150 g black garlic Olive oil Butter Meat juices   Pork stir-fry Olive oil Butter Shallots Poultry stock Black Garlic Rosemary sprigs Mangalitza pork Remove the pieces of meat 15 minutes before cooking. Sear them in a frying pan over low heat with a dash of olive oil. Drizzle generously and add a sprig of rosemary and a few cloves of garlic. Finish cooking in the oven. Be careful not to overcook it. Place the meat on a rack for about ten minutes before eating.   Potato and chard chops Wash and peel the potatoes. Peel the chard ribs, removing only the fills present on the surface. Set aside the green leaves to be laid out at the last minute after scalding...
Read more