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Saturday, March 12, 2011

Saturday Beefcake: First Course

Gratin de Coquilettes -- Antoine Bouterin

Butter, unsalted, two tablespoons
All-Purpose Flour, two heaping tablespooms
Milk, whole, cold, two and a half cups
Salt, pinch
Cayenne Pepper, pinch
Nutmeg, fresh, grated, pinch
Pasta, Ditalini, or something similar, one pound, slightly undercooked
Swiss Cheese, or Gruyere, grated, one half cup
Bread Crumbs, two or three tablespoons
Oven, 400F pre-heated
Medium sized baking dish, buttered

1. Melt butter in a large sauce pan
2. Sprinkle the flour over it and mix well.
3. Raise the heat to high and add the milk slowly, cooking while whisking thoroughly. Salt.
4. Add cayenne and nutmeg. Mix well.
5. Lower heat and continue to stir about three minutes until all flour is blended in.
6. Add the pasta to the baking dish, pour the mixture over it. ix well.
7. Mix in grated cheese and crumbs.
8. Bake about 40 minutes or until brown, firm and crispy. A broiler can help achieve desired consistency.
9. This is for four people.

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