Crispy pennine gratin with ham lardoons and vegetables
If you make it, this simple recipe has a good chance of becoming a standby dish in your household.
- 350 g Lafleur Authentique white ham, cut in small dices
- 4 cups cooked pennine
- 2 carrots, cut in large dices
- 2 onions, cut in large dices
- 2 celery stalks, cut in large dices
- ½ cup mixed wild mushrooms
- ¼ cup poultry broth
- 2 tbsp. olive oil
- 1 tsp. garlic, minced
- 2 tsp. melted butter
- 1 cup cheddar cheese, grated
- ¼ cup parmesan cheese, grated
- ½ cup Panko style or regular bread crumbs
- 2 cups cold milk
- 2 tbsp. flour
- 2 tbsp. butter
- Freshly ground nutmeg, to taste
- Freshly ground salt and pepper, to taste
Melt butter in saucepan and gradually add flour while mixing thoroughly. Cook for one minute.
Gradually add milk while whisking. Cook 5 to 10 minutes, stirring regularly. Add nutmeg, salt and pepper to taste and set aside.
Preheat oven to 375°F (190°C).
In saucepan, heat up one tbsp. olive oil over high heat. Add vegetables, except for mushrooms, and sauté for two minutes. Add garlic and cook for another minute. Add broth and simmer until vegetables are cooked but still crunchy.
In large frying pan, heat one tbsp. olive oil over high heat and add Lafleur white ham and mushrooms. Sauté while stirring for three minutes. Add cooked vegetable mix.