Dieser köstliche Auflauf ist eine Variante traditioneller Gemüsegerichte. Geschredderter Kohl und Zitronenschale bringen Textur und Geschmack auf den Tisch, während Milch, Butter und geriebener Pecorino Romano Käse eine reichhaltige, samtige Sauce bilden.
This delicious casserole is a variation of traditional vegetable dishes. Shredded cabbage and lemon zest bring texture and flavor to the table, while milk, butter, and grated Pecorino Romano cheese create a rich, velvety sauce.
Ingredients: Coarse salt and freshly ground pepper 1 small head of kale (about 2 1/2 pounds), cored and shredded (10 cups) 3 tablespoons unsalted butter 1/4 cup all-purpose flour 2 cups warm whole milk 1/4 cup plus 1 tablespoon finely grated Pecorino Romano cheese (1/2 ounce) 1 tablespoon finely grated lemon zest (from 2 lemons)
Directions: 1. Preheat oven to 350 degrees. Bring 1 inch of salted water to a boil in a Dutch oven or large pot. Add kale. Cover and steam, stirring occasionally, until tender, about 5 minutes. Drain and let cool slightly. Squeeze out excess water with a kitchen towel. 2. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking, until bubbling but not browned, 1 to 2 minutes. Slowly whisk in milk. Cook, whisking, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; stir in 1/4 cup cheese and lemon zest. Immediately fold in kale. Season with salt and pepper. 3. Spoon mixture into a shallow (6-cup) baking dish. Sprinkle with remaining tablespoon of cheese. Bake until bubbling, 30 to 35 minutes. Let stand for 5 minutes before serving.
Comment: Dieser Auflauf sieht unglaublich lecker aus! Ich liebe es, traditionelle Gerichte zu variieren und neue Geschmacksrichtungen auszuprobieren. Die Kombination aus Kohl, Zitronenschale und Pecorino Romano Käse klingt einfach perfekt. Ich werde dieses Rezept auf jeden Fall ausprobieren und bin gespannt auf das Ergebnis. Vielen Dank für die Inspiration!
27.04.2023 @ 01:58
This delicious casserole is a variation of traditional vegetable dishes. Shredded cabbage and lemon zest bring texture and flavor to the table, while milk, butter, and grated Pecorino Romano cheese create a rich, velvety sauce.
Ingredients:
Coarse salt and freshly ground pepper
1 small head of kale (about 2 1/2 pounds), cored and shredded (10 cups)
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
1/4 cup plus 1 tablespoon finely grated Pecorino Romano cheese (1/2 ounce)
1 tablespoon finely grated lemon zest (from 2 lemons)
Directions:
1. Preheat oven to 350 degrees. Bring 1 inch of salted water to a boil in a Dutch oven or large pot. Add kale. Cover and steam, stirring occasionally, until tender, about 5 minutes. Drain and let cool slightly. Squeeze out excess water with a kitchen towel.
2. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking, until bubbling but not browned, 1 to 2 minutes. Slowly whisk in milk. Cook, whisking, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; stir in 1/4 cup cheese and lemon zest. Immediately fold in kale. Season with salt and pepper.
3. Spoon mixture into a shallow (6-cup) baking dish. Sprinkle with remaining tablespoon of cheese. Bake until bubbling, 30 to 35 minutes. Let stand for 5 minutes before serving.
Comment: Dieser Auflauf sieht unglaublich lecker aus! Ich liebe es, traditionelle Gerichte zu variieren und neue Geschmacksrichtungen auszuprobieren. Die Kombination aus Kohl, Zitronenschale und Pecorino Romano Käse klingt einfach perfekt. Ich werde dieses Rezept auf jeden Fall ausprobieren und bin gespannt auf das Ergebnis. Vielen Dank für die Inspiration!