"Rumfort" Noodle Gratin
Today in the late morning we set off to the Ticino. On the Alps, North Side was nothing to see more of snow - on the Southern Alps (here a view of Airolo) offered the following comes:
As we this time for the long weekend extend a bit more, had our domestic refrigerator "cleaned up" and various ingredients are moved into the cooler that joined our little baggage.
the early afternoon We landed for a welcome for a sip and Gerhard Affetato Ticinese and I welcomed a minestrone in Albergo Ristorante Forni in Airolo, cordial and like old friends by Signora Forni. At 15 h there are, minestrone soup and a couple of cold dishes from the small menu nothing, but we were happy and then still have a little surprise experienced. The espressos Eager my husband after a Digestivo. We were presented an extra-digestive card that contained a very interesting selection of spirits and fruit brandies, including a Albicocce from Wallis. I introduced myself as a volunteer for Chauffeuse to proceed to the disposal and contented Feel me with the glass - Gerhard was thrilled by both the voluntary Digestivo as well as the Chauffeuse.
Thus, a minestrone does not last long before ... before unpacking the cooler I thought then, already, what could it still be good to welcome ...
Inspired by Petra of Chili and Ciabatta we've had no Rumfort soup, but a Rumfort pasta gratin, which came in well in everything that was around and had to continue :-) So were found in my domestic refrigerator Moreover
1 / 2 fennel bulb
1 / 2 yellow bell pepper 1 piece of leek
1 / 2 onion
1 Chinese cabbage 1
Boursin cut with garlic and herbs
1 Gruyère
onion in columns, sauté in olive oil, then the rest, cut into small pieces, add vegetables and cook until al dente, season with salt, pepper and allspice d'Espelette . 2 tbsp tomato puree and fry lightly. Pour a little white wine (which is found both in the domestic refrigerator and here in Ticino ;-) and 2 - 3 tablespoons Boursin stir. Season to taste again - but not much zuuu!
Here we found any part of a package penne, which was (almost) al dente cooked and placed in a baking dish. The vegetable mixture over and sprinkle with grated cheese and then bake in the oven so long, until the cheese layer is crunchy.
delicious! Then given a sip of Ticino Merlot ... mmmmhhhhh ... The Ticino-Feeeeeling is a ...
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