Easy to make, this recipe for Semolina and Butternut Gratin is both delicious and complete.
Ingredients for 4 people :
450 g of butternut 70 g of county 2 slices of white ham 15 cl semi-skimmed milk 30 g corn starch 40 g wheat semolina 3 pinches of Espelette pepper 5 g semi-salted butter Fleur de sel, freshly ground pepper.
Peel and cut the butternut. Steam it for about 15 minutes.
Preheat the oven to 200 °C (th. 6/7).
Grate the county. Slice the ham.
Dilute the milk and cornstarch. Mash or puree the butternut.
In a bowl,
Pour the butternut purée, the milk with the diluted starch, the wheat semolina, 40 g of grated Comté cheese, the minced ham, the fleur de sel, the pepper and the Espelette chilli pepper. Mix well, adjust seasoning if necessary. Arrange the preparation in a lightly buttered dish. Sprinkle with the remaining grated county and bake for 20 minutes.