PESTO AND CHEESE GRATIN
Portions : 4 - Preparation : 15 minutes - Cooking : 25 minutes
Ingredients
- 1 red onion, chopped
- 30 ml (2 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 2 garlic cloves, chopped
- 45 ml (3 tbsp.) maple syrup
- 125 ml (1/2 cup) white wine
- 4 portions cooked pasta
- 500 ml (2 cups) homemade béchamel sauce
- 250 ml (1 cup) cheddar cheese, grated
- 250 ml (1 cup) mozzarella, cubed
- 125 ml (½ cup) Panko breadcrumbs
- 8 slices raclette cheese
- salt and freshly ground pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot skillet, sauté the onion in the fat of your choice for 2 minutes.
- Add garlic, maple syrup, salt, pepper and deglaze with white wine. Reduce and stew. Check seasoning.
- Meanwhile, in a bowl, combine the cooked pasta, béchamel sauce, cheddar cheese, mozzarella and prepared stewed onion. Check the seasoning.
- Pour into a gratin dish, cover with breadcrumbs and raclette cheese slices, bake for 20 minutes and gratinate if necessary.
