Quiche of cabbage, duck ham and parmesan

Quiche of cabbage, duck ham and parmesan

1 / 4 col
100 gr duck ham
50g grated Parmesan cheese

4 eggs
200 ml cream
salt
pepper

Pastry

1 pastry plate
or
250g cake flour
100g butter
1 egg
salt

Cabbage quiche, duck and ham Parmesan Crackers butter and strawberry jam vinaigrette

In a baking pan, usually round and with a depth of about 5-7 cm, place the dough covering the bottom and the edges (even dropping some dough on the outside). Usually what we do is to put chickpeas cooks above the mass, thus preventing mass up or create bubbles, but without putting weight on the mass also comes out very well. Then introduce the mass about 8 minutes at 180 º C.
While the dough is cooked elaborate the quiche filling. Saute the cabbage cut into squares of about 1x1 cm and, together with the ham and cheese, we will mix with eggs well beaten, cream, salt and pepper, which we will over the pastry. We introduce the cake in the oven at the same 180 º C and after 15 minutes, we will have achieved a great quiche quite original. What advantage!

Lasagna with vegetables and beef with Soubise sauce

One of the restaurants where I had the "opportunity" to work recently, in his letter had several pasta dishes accompanied by sauce Soubise. I was pleasantly surprised to find in the letter because it is a classic little used, and made the next day at work was excited, thinking I would find the truth in the kitchen I think. But to get there I realized that this restaurant was not just another "VIP" or other "Ginosa" more: almost everything was pre-cooked and the sauce Soubise was just a cheese sauce. So I decided to put the recipe here with one of my favorite dishes.

Sauce Soubise

Two onions
2 tablespoons butter
2 tablespoons flour
500 ml of milk
Nutmeg
1 / 2 teaspoon sugar
Salt
Freshly ground pepper
6 tablespoons crème fraîche

Soubise sauce created in the eighteenth century, Bertrand, the cook of Charles de Rohan, prince de Soubise. It consists of melting the butter in a small pot on the fire, then add flour and cook one minute. Then add the milk stirring constantly to avoid lumps are created and enter the onions cut in half or quarters. After ten minutes remove the onions and saute in butter. When tender, shred and add to the sauce with a little sugar, salt, nutmeg and pepper. Then we let it boil another 10 minutes to thicken and then add the crème fraîche.

Tomato reduction

1 kg of crushed tomatoes
1 tablespoon sugar
Oregano or basil (preferably fresh)
1 clove garlic
1 / 4 olive oil
Salt

Pour oil in large skillet with the garlic. When you throw a little gold crushed tomatoes with remaining ingredients. Cook over low heat, stirring for about an hour. Add a little more oil if necessary.

Lasagna

1 eggplant
1 zucchini
1 package pasta plates
Sauce Soubise
Ketchup
300 g minced beef
Olive oil
Salt

Peel eggplant and cut into slices. Do the same with the zucchini without peeling. Normally I prefer to leave the vegetables with skin, unless they have been in direct contact with the earth, but for cutting lasagna is then more comfortable, I prefer removing the skin of the eggplant for this development. Make the vegetables to Grilled with a little oil and a pinch of salt. Reserve the vegetables for later use.

In a skillet with a little oil, cook ground beef with a little salt and, when well done, add 4 tablespoons of tomato we've already developed.

Then, in a baking pan approximately 30cm x 20cm with about 6 cm deep, into the bottom base of tomato sauce on top, covering the bottom, a layer of pasta plates. Place a layer over the vegetables to the plate and behind it, a layer of meat. Repeat the operation several times, layer pasta, vegetables, layer, layer of meat and final layer of pasta and cover with sauce Soubise.
The get in the oven to 150 º C for 20-30 minutes.