• Home
  • About me
  • Recipe Index
  • Cooking School
  • Contact me

Maison Travers

~ Living & Cooking in France

Maison Travers

Tag Archives: bechamel sauce

Baked pasta with sausage, sage and butternut

20 Friday Mar 2020

Posted by Nadia in General, Pasta, Pork

≈ 8 Comments

Tags

bechamel sauce, butternut, Cheese, comfort food, gratin, Pasta, sausages, toulouse sausages

IMG_5736

This dish is pure comfort food at its very best. It combines all of my favorite comfort foods, pasta, bechamel sauce, sausages and cheese and is cooked like a gratin thereby giving a delicious crusty, cheesy topping. What more could you want? It is inspired from a northern Italian recipe. In the original version, large pasta shells or conchiglioni are used and the sausage stuffing in placed in the shells but if you cannot get hold of them, feel free to use any large pasta such as penne, cavatappi, fusilli, rigatoni or even rotini.

IMG_5724 IMG_5725 IMG_5726 IMG_5727 IMG_5728 IMG_5729 IMG_5730 IMG_5731 IMG_5732 IMG_5733 IMG_5734 IMG_5735

Serves 4 to 6

Ingredients:

1 small butternut squash, peeled, seeds discarded, chopped into small cubes
2 teaspoons olive oil
10 sage leaves, chopped
6 pork sausages (I used Toulouse sausages)
1 teaspoon nutmeg
350g / 12oz pasta
50g / 2oz butter
50g / 2oz plain flour
850ml / 1 ½ pints milk
50g / 2oz parmesan, grated
100g / 4oz grated cheese (emmental, mozzarella mix)

Preparation:

Preheat the oven to 200 C / 400 F
Place the butternut in a saucepan with a little water and cook for about 10 minutes until soft
Heat the oil in a frying pan
Add the sage leaves and sizzle for about 1 minute
Remove the sausages from their skins and divide into small balls about the size of a marble or hazelnut
Add the sausage balls to the pan and fry until golden brown
Add half the butternut to the sausage mixture and set aside
Mash the remaining butternut with the nutmeg and any liquid in the pan
Cook the pasta according to package instructions
Melt the butter in a saucepan
Add the flour and stir, cook for 1 to 2 minutes
Gradually add the milk, stirring constantly
Cook for 2 to 3 minutes over medium low heat until you have a smooth, thick sauce
Add the mashed butternut, parmesan and seasoning
Spread the sauce and butternut mixture on the bottom of a large, shallow baking dish
Drain the pasta
Place the pasta on top of the sauce
Pour the sausage and sage mixture over the pasta
Scatter the grated cheeses over all
Bake for 30 minutes or until golden brown
Enjoy!

Advertisement

Share this:

  • Facebook
  • Email
  • Print
  • Pinterest

Like this:

Like Loading...

Gratin de Chicons au Jambon / Endive and Ham Gratin

19 Thursday Nov 2015

Posted by Nadia in Appetizers, General, Pork

≈ Leave a comment

Tags

bechamel sauce, Cheese, chicory, endive, gratin, ham

IMG_5874This recipe originates from Nord-Pas-de-Calais, a region in northern France. It is well-known for its potatoes, leeks, chicory and beer. Mussels are a speciality as is its famous Maroilles cheese. Traditional recipes often involve long, slow cooked dishes and stews, hearty fare. This is a great rustic French dish, perfect as a main course but also can be a starter or even a side dish. You can use cheeses such as Comté, Gruyère, Emmental or a combination.

Pour 4 personnes

Ingredients:

8 tranches de jambon blanc
4 grosses endives
1 citron
50 g be beurre
50 cl de lait
70 g de fromage râpé
Noix de muscade râpée
25 g de farine
Sel et poivre

Preparation:

Préparez une sauce Béchamel
Faites chauffer dans une casserole 25 g de beurre et la farine
Ajoutez progressivement le lait
Ajoutez le sel, poivre et noix de muscade
Laissez mijouter 10 minutes
Ajouter la moitié du fromage puis réservez
Faites blanchir les endives parées et citronnées 5 minutes à l’eau bouillante
Ègouttez-les et coupez-les en deux dans la longeur
Enroulez chaque demi endive dans une tranche de jambon
Rangez-les dans un plat à gratin beurré
Nappez-les de Béchamel
Poudrez avec le reste de fromage et faites gratiner dans le four à 200 C une vingtaine de minutes
Bon Appétit!

IMG_5869
IMG_5871
IMG_5872
IMG_5873

ENDIVE AND HAM GRATIN

Serves 4

Ingredients:

8 slices of ham
4 large endives
1 lemon
50 g /  3 tablespoons butter
500 ml / 1 pint milk
70 g / 3 ounces grated cheese
grated nutmeg
25 g / 1/4 cup flour
Salt & freshly ground black pepper

Preparation:

Preheat the oven to 200 C / 400 F
Prepare the Bechamel sauce
Melt 2 tablespoons butter, add the flour and stir
Slowly add the milk while whisking constantly
Add salt, pepper and nutmeg
Let cook over low heat for 10 minutes, stirring often
Add half the cheese and set aside
Blanche the endives in boiling water with lemon for 5 minutes
Drain well and cut in two along their length
Wrap each half endive in a slice of ham
Arrange them in a gratin dish which you have buttered
Cover with the Bechamel sauce
Sprinkle with the rest of the cheese
Bake for 20 minutes until the top is golden
Enjoy!

IMG_5876

Share this:

  • Facebook
  • Email
  • Print
  • Pinterest

Like this:

Like Loading...

Baked pasta with sausage, sage and butternut

23 Friday Oct 2015

Posted by Nadia in General, Pasta, Pork

≈ 1 Comment

Tags

bechamel sauce, butternut, Cheese, comfort food, gratin, Pasta, sausages, toulouse sausages

IMG_5736

This dish is pure comfort food at its very best. It combines all of my favorite comfort foods, pasta, bechamel sauce, sausages and cheese and is cooked like a gratin thereby giving a delicious crusty, cheesy topping. What more could you want? It is inspired from a northern Italian recipe. In the original version, large pasta shells or conchiglioni are used and the sausage stuffing in placed in the shells but if you cannot get hold of them, feel free to use any large pasta such as penne, cavatappi, fusilli, rigatoni or even rotini.

IMG_5724 IMG_5725 IMG_5726 IMG_5727 IMG_5728 IMG_5729 IMG_5730 IMG_5731 IMG_5732 IMG_5733 IMG_5734 IMG_5735

Serves 4 to 6

Ingredients:

1 small butternut squash, peeled, seeds discarded, chopped into small cubes
2 teaspoons olive oil
10 sage leaves, chopped
6 pork sausages (I used Toulouse sausages)
1 teaspoon nutmeg
350g / 12oz pasta
50g / 2oz butter
50g / 2oz plain flour
850ml / 1 ½ pints milk
50g / 2oz parmesan, grated
100g / 4oz grated cheese (emmental, mozzarella mix)

Preparation:

Preheat the oven to 200 C / 400 F
Place the butternut in a saucepan with a little water and cook for about 10 minutes until soft
Heat the oil in a frying pan
Add the sage leaves and sizzle for about 1 minute
Remove the sausages from their skins and divide into small balls about the size of a marble or hazelnut
Add the sausage balls to the pan and fry until golden brown
Add half the butternut to the sausage mixture and set aside
Mash the remaining butternut with the nutmeg and any liquid in the pan
Cook the pasta according to package instructions
Melt the butter in a saucepan
Add the flour and stir, cook for 1 to 2 minutes
Gradually add the milk, stirring constantly
Cook for 2 to 3 minutes over medium low heat until you have a smooth, thick sauce
Add the mashed butternut, parmesan and seasoning
Spread the sauce and butternut mixture on the bottom of a large, shallow baking dish
Drain the pasta
Place the pasta on top of the sauce
Pour the sausage and sage mixture over the pasta
Scatter the grated cheeses over all
Bake for 30 minutes or until golden brown
Enjoy!

Share this:

  • Facebook
  • Email
  • Print
  • Pinterest

Like this:

Like Loading...

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow Maison Travers on WordPress.com

Social

  • View nadiamaisontravers’s profile on Instagram
  • View nadiakgraves’s profile on Pinterest

Facebook

Facebook

Categories

  • Appetizers
  • Beef
  • Biscuits/cookies and cakes
  • Breakfast
  • Cheese
  • Chicken
  • Desserts
  • Duck
  • Game
  • General
  • Lamb
  • Life in Dordogne
  • Pasta
  • Pork
  • Rabbit
  • Salads
  • Sauces
  • Savoury Tarts and Quiches
  • Seafood
  • Sides
  • Soup
  • South Africa/Rainbow Nation
  • South African Recipes
  • Stews
  • Turkey
  • Veal
  • vegetables

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Maison Travers
    • Join 570 other followers
    • Already have a WordPress.com account? Log in now.
    • Maison Travers
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: