venerdì 14 giugno 2013

Pummaroò&Friends: Bloemkoolschotel with Sabine!

Sabine comes from Bruges, a city in which I lived for a year. She will share a typical recipe from Flanders.

My big thanks to Sabine, a very lovely person. She works for the College of Europe, she is a wife and a mom of two sweet children, Elena and Milan. They are very cute, aren't they? 

1kg potatoes
1kg mixed mince
1 large cauliflower
whole milk
30 gr flour
30 gr best butter
Italian spices

Cook the potatoes in water with a sniff of salt and some Italian spices, until tender, then drain. Make puree with milk, nutmeg and pepper.

Cook the cauliflower florets in water with a sniff of salt and again some Italian spices, until tender (reserve the cooking liquid for later, for the béchamel sauce).

Bake your mixed mince in a skillet.

For the béchamel sauce, melt the butter and add little by little the flour, stir well.

Now take three deep tablespoons (like the one you use for making soup) of your cooking liquid from the cauliflower and stir, then add 2 deep tablespoons whole milk and bring to taste with one whole nutmeg. Stir until you have a liquid mass.

Preheat the oven to 200 ° C. Take a large heatproof casserole. Fill it first with your baked minced, then put the cauliflower florets on it, you cover with your béchamel sauce and then on top your mashed potatoes, you arrange it until everything is covered. You can use a fork to make some rows for a form. Then you put a few pieces of butter on top so you have a nice crispy crust.

Put the casserole in the oven at 180 ° C for 10 minutes and then another three minutes on the grill stand for that crispy crust.

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