here is the comforting recipe of Norbert Tarayre easy and quick to prepare

How comforting it can be to eat dishes from our childhood. A vegetable soup, a slice of bread buttered with jam… Or even pasta shells! What if we revisited with Norbert Tarayre the mythical dish of ham and cheese shells? You are ready ? Here is the recipe to make step by step for a good time.

Ingredients for 2 to 3 people

  • 300g shells
  • 50g butter (for the béchamel)
  • 50g flour
  • 500ml milk
  • 1 pinch ground nutmeg
  • 1 teaspoon of salt
  • 100 g grated Emmental cheese
  • 30 g butter (for the whipped butter)
  • 2 slices of ham
  • 1 bunch of chervil

How are Norbert Tarayre’s ham and cheese shells prepared?

Preparation :

  1. For perfectly cooked pasta, bring to the boil a large volume of salt water (about 1 liter for 100 g of pasta). Add to it shells and stir to separate the pasta between them. Once the shells are cooked, stop cooking by rinsing them with cold water and set them aside.
  2. For the bechamel sauce, make a roux in a saucepan from melted butter and of flour. Pour Milk in two to three times on the roux, stirring well with a whisk. Bring to a boil and whisk until the mixture thickens. At the end of cooking, add the ground nutmeg and the grated cheese.
  3. Make whipped butter by melting 30 g of butter in a little water until you obtain a frothy mixture. Add the pasta shells to warm them up as well as bechamel sauce which replaces the fresh cream here.
  4. Arrange the shells in a deep plate by depositing a spoonful of Bechamel on top. Bake at 200°C until the pasta is lightly browned.
  5. To decorate your dish with shellsprepare a cheese tile in a jiffy by depositing a thin layer ofgrated cheese in a hot skillet. Remove it once it is dry and golden brown.
  6. For dressing, sprinkle with diced ham and the chopped chervil on the pasta shells and arrange finally the cheese tile detailed in pieces on top.

Why eat pasta regularly?

In addition to being succulent, pasta is rich in fibre, especially whole wheat pasta., which have about 6.6 g of dietary fiber per 100 g. Fibers are essential to the body since they regulate intestinal transit, help keep the line and ward off the risk of cardiovascular disease. Low in calories, pasta can make you keep the line: with about 120 calories per 100 g (cooked), plain pasta is moderately caloric. Be careful with Norbert Tarayre’s recipe, the calories are more important. Pasta has an average glycemic index and is therefore rich in carbohydrates. Moreover, scientists have proven it: the more slow sugars you eat, the less fast sugars you eat and the less fat you accumulate in your body. Thanks to their high content of carbohydrates, pasta stalls several hours after meals. They thus limit cravings and other cravings for snacking.

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