Читать книгу Vegetable Kitchen - Bernhard Long - Страница 16

Ingredients for 2 meals

2 leeks (so to the. 500 grams)

75 millilitres of vegetable broth

2 slices wholemeal rye bread (so to. 40 grams)

20 grams of black olive rings

3 tomatoes (so to the. 250 grams)

Salt and freshly ground pepper

2 tablespoons gratin cheese (30% fat)

3 stalks basil

The preparation sequence

Leek, cut lengthwise into two halves, wash with water, let drain and chop in long pieces about 10 centimeter.

Boil broth in a wide saucepan, add leek pieces and covered simmer over low heat 20 minutes.

Meanwhile, crush the whole grain rye bread in a food processor to crumbs. Half of the bread crumbs in a given and distribute baking dish with finished blank parchment paper set-up.

Drain in a colander olive rings. Wash tomatoes with water, cut out the stem approaches wedge shape and chop the tomatoes into approximately 5 mm thick slices.

Half of the leek pieces with a spatula from the saucepan lift, place cut side upwards on the crumbs in the dish and sprinkle with remaining crumbs. It lay miscellaneous leek pieces with the cut side up.

Distribute slices of tomato and olive rings on it, season with salt and pepper. Sprinkle the cheese over the top. In the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) bake (gratin) until the cheese is golden brown about 15 minutes.

Wash the basil with water, shake dry and pluck off the leaves. The leek and tomato gratin with basil leaves decorate.