Tian De Courgettes Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
2 Thick Slices: White Bread,
10 fl oz: Milk,
4 ounce: Long-grain Rice,
Salt and Pepper,
2: Eggs,
3 tbsp: Olive Oil,
2 ounce: Gruyere Cheese, Grated
1 small: Garlic Clove, Skinned and crushed, optional
1 1/2 lbs: Small Courgettes, Trimmed and thinly sliced
Finely Grated Parmesan cheese, optional
Directions:
Remove the crusts from the bread and discard. Tear the bread into
small pieces and place in a large bowl. Pour the milk over and leave
to soak.
Meanwhile, cook the rice in boiling salted water for about 12 minutes
until tender. Drain well.
Beat the eggs and 2 tb olive oil into the bread mixture with about a
quarter of the cheese and the garlic, if using. Season with salt and
pepper.
Carefully fold the courgettes and rice into the milk and bread
mixture and pour into a greased gratin dish. Sprinkle with the
remaining gruyere cheese and a little parmesan, if using. Drizzle
with the remaining olive oil.
Bake in the oven at 200C/400F/Gas Mark 6 for 35-40 minutes or until
golden brown and firm to the touch. Leave to cool in the dish for 10
minutes before serving.
Source: Sunday Mirror Magazine
Source from luhu.jp
small pieces and place in a large bowl. Pour the milk over and leave
to soak.
Meanwhile, cook the rice in boiling salted water for about 12 minutes
until tender. Drain well.
Beat the eggs and 2 tb olive oil into the bread mixture with about a
quarter of the cheese and the garlic, if using. Season with salt and
pepper.
Carefully fold the courgettes and rice into the milk and bread
mixture and pour into a greased gratin dish. Sprinkle with the
remaining gruyere cheese and a little parmesan, if using. Drizzle
with the remaining olive oil.
Bake in the oven at 200C/400F/Gas Mark 6 for 35-40 minutes or until
golden brown and firm to the touch. Leave to cool in the dish for 10
minutes before serving.
Source: Sunday Mirror Magazine
Source from luhu.jp
Tags
Main dish