Recipes Cooked and Eaten, we make the pie of vegetables and cheese
From the recipes Cooked and Eaten the recipe of the pie of vegetables and cheese of Tessa Gelisio. And the tasty second course suggested in this days in the kitchen of the sweet host. As always, do not miss every day new recipes Cooked and Eaten, and this time we suggest you try the pie with the vegetables and the cheese. Tessa has used fontina cheese, but we can also use another similar cheese. quite a bit of sauce, the bread crumbs, the grated cheese and the vegetables are really very tasty. With this recipe, Cooked and Ate of course everyone will eat the vegetables. Do not miss the advice of the Gelisio in his column for Open Study on Italy 1, from the recipes Cooked and Eaten for the first dishes to the recipes of the cakes.
Ingredients: 400 g swiss chard, fresh herbs, rib, spinach, 300 g of fontina cheese, or similar, 10 g of grated cheese, olive oil and salt
For the topping: bread crumbs, grated cheese – For the béchamel: 50 g butter, 20 g flour, 200 g milk, 20 g of grated cheese
Preparation: tagliuzziamo the vegetables and cook, to the boil. We move on to the béchamel sauce: melt 50 g of butter, add 20 g of flour, mix and let go for a little stirring, combine the warm milk, salt, mix it always, and when it is well dense, combine the grated cheese, keep aside.
Let the vegetables drain well in a frying pan with olive oil and garlic. Cut in thin slices the fontina or other similar cheese. Pour a third of the bechamel sauce in the baking dish and add the slices of cheese and then the vegetables, grated cheese, even slices of cheese complete with a béchamel sauce, grated cheese and bread crumbs. Put it in the oven at 200 degrees for 20 minutes.
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