Italian Bean – Cheese – Casserole
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g beans, reen
- 2 tablespoon flour
- salt
- 2 egg yolks
- 0.5 liter ½ milk
- 50 g butter
- 1 scoop mozzarella
- 100 g cheese (Fontina)
- 100 g cheese (Emmentaler)
- Water (salt water)
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Wash the beans, cut off the ends and cook in salted water for 25 minutes. Add some sparkling water to the boiling beans, this will keep the beans nice and green.
- Now make a thin bechamel sauce. Melt 30 g butter, add the flour and stir with a wooden spoon until the flour is golden yellow. Now slowly pour in the warm milk and season with salt. Cook, stirring constantly, for 10 minutes. Turn off the stove and add the 2 egg yolks while stirring quickly.
- Drain the beans and place in a bowl, pour 2/3 of the sauce over them, add diced mozzarella and Fontina. Add only half of the Emmentaler.
- Put everything in a buttered baking dish, sprinkle with the rest of the cheese, top with the rest of the sauce and bake in the oven at 180 ° C until golden brown for 30 minutes. Serve with wine and toasted flatbread.
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