Tuscan Lemon Casserole
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- 250 g broccoli
- 250 g fennel
- 1 lemon (s)
- 100 g cooked ham (Prosciutto Cotto), lean, in one piece
- 5 tablespoon flour
- 0.25 liter ¼ milk
- 2 tablespoon olive oil
- 250 g parmesan cheese
- salt and pepper
- nutmeg
- Herbs, Italian, dried
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into thin slices and put them in boiling water. Clean the broccoli and fennel, cut into large pieces and add to the potato slices. Let the vegetables tumble for about 15 minutes until the potato pieces are cooked firm to the bite.
- Heat the olive oil in a pan, add the flour and stir well. Pour milk on top, add salt, pepper and nutmeg and bring to the boil. Remove the sauce from the heat as soon as it thickens.
- Put the vegetables in a baking dish, add salt, pepper and dry herbs. Cut the prosciutto into very small pieces and add them.
- Halve the lemon and squeeze one half. Pour the lemon juice over the contents of the baking dish. Cut a thick slice from the other half, remove the skin, cut the pulp into small pieces and add. Cover with bechamel and stir well.
- Cover the casserole with grated parmesan and bake in the oven at 220 ° C for about 12 minutes until the parmesan is nice and brown. Take out of the oven and let it steep briefly before serving.
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