|
 |
| Menu |
| Recipes for the Whole Year |
 |
A week with a menu that is slightly out of the ordinary, where the flavors are typical of springtime menus with zucchini and beans that go marvelously with a great ingredient, rice, which also features prominently in puddings.
|
|
Bread with zucchini
|  |
700 g./1 1/2 lb. zucchini - 40
g./1 1/2 oz. superior quality white flour - 40 g./1 1/2 oz.
grated Parmesan cheese - 4 dl. milk - 4 eggs - 40 g./1 1/2 oz.
butter - salt
Steam zucchini and blend. Prepare
a béchamel sauce with flour, milk and butter; add zucchini purée,
cheese and eggs. Season and gently add stiffly beaten egg whites
with a pinch of salt. Pour into a rectangular baking tray lined
with butter and cook in oven bain marie at 200° until it becomes
stiff. Remove from oven when warm, cut into slices and serve
with side decoration of carrots, zucchini or boiled peas accompanied
by melted butter.
N.B. Ingredients are given for 4 portions.
| 
|
|
|
