Читать книгу Vegetable Kitchen - Bernhard Long - Страница 62

Serves 4 meals

750 grams of leek (Allium)

2 cloves of garlic

300 grams of rye bread

cheese 250 grams Raclette

3 tablespoons butter

2 tablespoons oil

Salt and freshly ground pepper

300 grams roast beef cold cuts

1 bunch of chives

The preparation sequence

Leek clean, wash with water and chop into rings. Peel garlic and chop small. Bread only in slices, then chop into cubes. entrinden cheese, grate coarsely.

Melt butter in a large, ovenproof skillet. roast bread cubes while turning it, take it out. Oil in the pan to warm. Leek and garlic so therein said. simmer 5 minutes. Season with salt and pepper. So to remove half of the leek.

Leeks in the pan with the so. The half bread and roast beef mix. Sprinkle with more than half of the cheese. spread remaining leeks, bread and roast beef on it, sprinkle with remaining cheese. In the heated, preheated oven (electric oven: 200 ° C / fan 170 ° C / gas mark 3) as to the. Wash 10 minutes via baking chives with water, pat dry. sprinkle and serve on the casserole