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Croque monsieur al forno

baked croque monsieurCroque monsieur al forno: Ecco una semplice versione di un piatto che potrebbe essere complicato: La Croque Monsieur presentata con le uova disposte sul pane prende il nome di: Croque Madam (per ovvie ragioni).

Questa versione noi l’abbiamo provata ed è stato un successo per questo abbiamo deciso di condividerla con voi.

Ingredienti: Dosi per 6

  • 8 – 12 fette di pane bianco
  • 114 gr di burro salato
  • 240 ml (1 tazza) di besciamella
  • 3 cucchiaini di senape francese
  • 280 gr di prosciutto cotto
  • 170 gr di Gruyere o Cheddar, grattugiato
  • 6 uova (per Croque Madam)

baked croque monsieur

1. Preriscaldare il forno a 200 ° C / 400 F
2. Imburrare entrambi i lati di tutte le fette di pane in abbondanza.
3. Disporre metà del pane nel fondo di una teglia profonda.
4. Aggiungere uno strato con il prosciutto e la metà del formaggio.
5. Continuare con il resto del pane.
6. Mischiare la senape francese con la besciamella e versare sopra la parte superiore.
7. Mettere la salsa, coprire con un foglio di carta alluminio e posto nel centro del forno per 30 minuti.
8. Scoprire e mettere il resto del formaggio poi posto in forno fino a quando il formaggio si scioglie e diventa dorato.
9. Nel frattempo, per servire come un Croque Madam friggi 6 uova.
10. Metti un uovo su ogni panino ed è pronto a servire.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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