John Myers
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Hut Gratin with South Tyrolean Ham and Shot of Schnapps.
The perfect hut gratin with south tyrolean ham and shot of schnapps. recipe with a picture and simple step-by-step instructions.
blanch:
- 0,5 head Fresh broccoli
- 1 liter Salted water
- 1 teaspoon Baking powder
planing fine:
- 3 Pc. Peeled waxy potatoes
- 30 g Sliced hazelnuts
Bechamell:
- 1 Pc. Butter
- 1 Pc. Diced onion
- 1 tablespoon Flour
- 0,5 liter Milk
- 1 Pc. Egg whisked
For the eye and the taste!
- 2 tablespoon Frozen chives
- 5 disc South Tyrolean bacon
- 100 g Finely grated mountain cheese
Butter shape:
- 30 g Butter
Stamperl as desired.
- 3 Pc. Fruit schnapps
Broccoli:
- Peel off the florets, cut into smaller pieces. Blanch very briefly in salted water with baking powder (because of the color).
Potatoes:
- Finely slice it.
Sauce :
- Sweat the onion in the hot butter, sprinkle with flour, use a whisk, pour on me, boil a gush until it binds.
Shape :
- Butter, put the hazelnuts on the bottom first, then sauce 1 layer of potatoes, 1 layer of broccoli, hazelnuts, sauce, etc. at the end the potatoes. Season!
Egg whisked:
- Pour over the gratin, season again with salt and pepper.
Chives & South Tyrolean ham:
- Sprinkle on the ham, cut the ham into fine slices and put them on top, the ham gives off a wonderful taste.
Mountain cheese:
- 7th sprinkle on, place in the oven at 170 ° C for approx. 40 min.
Stamperl for the girls
- Left: Mirabella liqueur Middle: Plum liqueur Right: Blackberry liqueur
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