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🍽️ Gratin di zucca aromatico alle erbe della Provenza

531 kcal · 30 min · 4 porzioni

Ingredienti

• 1 kg zucca
• 1 mazzo di cipollotti
• 2 spicchi d'aglio
• 1 cucchiaio da tavola di olio d'oliva
• 3 cucchiai da tavola di burro
• sale
• pepe (macinato fresco)
• 2 cucchiai da tavola di farina
• 250 ml di latte
• 1 pizzico di curry in polvere
• 1 cucchiaino di erbe della Provenza
• 150 g di formaggio Gruyère grattugiato
• 3 uova
• grassa (per lo stampo)

Preparazione

1. 1. Peel the pumpkin and remove the seeds and pulp.
2. 2. Cut the pumpkin flesh into pieces (this yields about 700 grams).
3. 3. Finely chop the onions, the green tubes of the onions, and the garlic.
4. 4. Heat the oil and one tablespoon of butter in a pot.
5. 5. Sauté the onions and garlic in it until they become translucent.
6. 6. Add the pumpkin and sauté it briefly.
7. 7. Season the mixture to your liking.
8. 8. Let the pumpkin cook covered on low heat for 20 to 25 minutes until soft.
9. 9. Preheat the oven to 180 degrees Celsius.
10. 10. Melt the remaining butter in a different pot.
11. 11. Stir in the flour and cook it briefly while stirring.
12. 12. Gradually pour in the hot milk and stir vigorously to avoid lumps.
13. 13. Let the sauce simmer gently for about 5 minutes.
14. 14. Season the sauce with salt, pepper, and curry.
15. 15. Stir the herbs into the sauce.
16. 16. Mash the cooked pumpkin with a fork.
17. 17. Mix the sauce with the eggs and 100 grams of grated cheese.
18. 18. Fold the pumpkin mass into the cheese-sauce mixture.
19. 19. Pour the mixture into a well-greased baking dish.
20. 20. Sprinkle the remaining grated cheese over the gratin.
21. 21. Place the dish in the center of the oven.
22. 22. Bake the gratin for about 40 minutes until it is golden brown on top.

Valori per porzione

• kcal: 531
• Protein: 21 g · Fett/Fat: 38 g · Carbs: 26 g