Tuesday, January 25, 2011

What Should Be Included On A Wedding Program

Quiche Creamy Beer and Ham Gratin with Emmental

Quiche Cremosa alla Birra e Prosciutto con Gratin di Emmenthal

As I have often repeated, in terms of quiches it is difficult to invent something new ... but this was really special and I can not propose it: I do not normally prepare the classic white sauce with milk, but, rather, I rely on a lighter version, as explained qui . Però in questo caso desideravo ottenere un risultato cremoso e appagante e non ho potuto fare a meno di utilizzare la ricetta tradizionale, vivacizzando, però, il sapore neutro tipico di questa salsa, con una parte di birra.
Con emmenthal, prosciutto cotto e birra avevo già cucinato dei condimenti per la pasta, che erano stati molto apprezzati, e quindi ho pensato di ripresentare questo accostamento di sapori, che trasporta magicamente, chissà perché, nei pascoli bavaresi, in una quiche.
Come per tutte le preparazioni di questo genere, occorre un po' di pazienza: non sono d'accordo con chi classifica le torte salate come un espediente svuotafrigo, a mio parere la quiche è una faccenda very serious, due to focus on the quiet.
First, the crust must be made in a workmanlike manner, with very cold ingredients, including flour (I keep in the fridge for half an hour before using it). Personally I feel very comfortable with the method I described here and when I'm done with the use of bases or chewy bread, without getting a foul crumbly and buttery crust. Then, the sauce should be spread over the bottom when it is cold, which means that you must prepare in advance and leave it a bit 'slow, so that firms up too much. This could ruin the consistency of the base and not to melt the Emmenthal gratin, which should not merge, but grilling.
Well, stuff to lose an afternoon.
prepare it for a special occasion.

  • a dose of prepared crust so
  • a bit of butter 2 tablespoons
  • RsaI
  • flour 1 cup milk 1
  • cup of beer
  • salt pepper
  • 3-4 slices of ham
  • 100 g Emmentaler


Sprinkle the bottom of a lightly greased cake pan with crumbs obtained by blending the ingredients of the brie and store in refrigerator.

Melt the butter in a saucepan, then add the flour and, when it has absorbed all the butter and will have formed a "ball", let it toast for 2 minutes. Add the cold milk and beer, reduce heat and cook, stirring until thickening (attention, beer, soda being, it may overflow, so always mix). Add salt and pepper and add the diced ham. Let cool completely, while the compacted crust crumbs on the bottom and sides of pan, pressing gently with your hands.

Pour the sauce with beer, spandetela well against the ground and cover completely with Emmentaler cheese.

Bake at 180 degrees for about 20 minutes, then raise the temperature to 220 °, set the grill and bring the pan to the top element of the oven until the Emmenthal not have taken a beautiful golden color.

Let rest 20-30 minutes before serving.


Post a Comment