تعتبر البطاطا غاليت ، التي تعد أساسية في الريف الفرنسي ، مرافقة مثالية للدجاج المشوي أو اللحم البقري المشوي. تأكد من استخدام الزبدة الموضحة ، والتي لن تحترق بالسرعة العادية مثل الزبدة العادية خلال وقت الطهي الغالي.
المصدر: مارثا ستيوارت ليفينغ ، تشرين الثاني / نوفمبر 2003
The potato is considered expensive, but essential in the French countryside, and is the perfect accompaniment to grilled chicken or beef. Be sure to use clarified butter, which will not burn as quickly as regular butter during cooking. Source: Martha Stewart Living, November 2003. This recipe serves 4 and requires 2 tablespoons of clarified butter, plus more for the pan, 2 large sprigs of fresh thyme, plus more for garnish, 2 large potatoes, peeled and sliced very thinly (about 1/16-inch-thick), coarse salt and freshly ground pepper. To prepare, preheat the oven to 400 degrees. Heat the clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until hot but not smoking. Place a sprig of thyme in the center of the skillet. Arrange the potatoes in overlapping swirls to fill the pan (be careful, as the fat may splatter). Season with salt and pepper. Press the medium-sized skillet bottom with the clarified butter on top of the potatoes to weigh them down. Cook until golden brown, about 8 minutes. Carefully pour off any excess butter, if any, and reserve. Transfer the galette to a baking sheet. Place another sprig of thyme in the center of the skillet. Using two spoons, carefully return the galette to the skillet, browned side up. Season with salt and pepper. Cover with the skillet. Transfer to the oven and bake until the second side is browned and the potatoes are cooked through, another 20 to 30 minutes. Remove the top skillet for 5 minutes before removing the skillet from the oven. Slice the galette carefully onto a cutting board. Cut into wedges and serve immediately.
26.04.2023 @ 21:33
The potato is considered expensive, but essential in the French countryside, and is the perfect accompaniment to grilled chicken or beef. Be sure to use clarified butter, which will not burn as quickly as regular butter during cooking. Source: Martha Stewart Living, November 2003. This recipe serves 4 and requires 2 tablespoons of clarified butter, plus more for the pan, 2 large sprigs of fresh thyme, plus more for garnish, 2 large potatoes, peeled and sliced very thinly (about 1/16-inch-thick), coarse salt and freshly ground pepper. To prepare, preheat the oven to 400 degrees. Heat the clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until hot but not smoking. Place a sprig of thyme in the center of the skillet. Arrange the potatoes in overlapping swirls to fill the pan (be careful, as the fat may splatter). Season with salt and pepper. Press the medium-sized skillet bottom with the clarified butter on top of the potatoes to weigh them down. Cook until golden brown, about 8 minutes. Carefully pour off any excess butter, if any, and reserve. Transfer the galette to a baking sheet. Place another sprig of thyme in the center of the skillet. Using two spoons, carefully return the galette to the skillet, browned side up. Season with salt and pepper. Cover with the skillet. Transfer to the oven and bake until the second side is browned and the potatoes are cooked through, another 20 to 30 minutes. Remove the top skillet for 5 minutes before removing the skillet from the oven. Slice the galette carefully onto a cutting board. Cut into wedges and serve immediately.