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Savory pie with ribs

Savory pie with ribs

When I find the beautiful coasts at the market or at the supermarket I buy them immediately, without thinking about it; and without even having an idea of ​​how I will prepare them.

So they are always good!

This time, on request, I used them to fill a beautiful (as well as good) savory pie!

In practice, a casket of puff pastry (but also a crazy pasta would have gone perfectly) stuffed with the ribs mixed with a mornay sauce and then passed in the oven to 200 ° C for 40 '.

Here the procedure would like one to be used mornay sauce I preferred to prepare a good version using the whole eggs ... I hope to be forgiven.

The diners, in any case and in spite of my version of the sauce, have appreciated!

And now, starting as always from the ingredients, let's start cooking!

ingredients:

puff pastry

roll

1

500 g of ribs

g.

500

sale

q.s.

For the sauce:

béchamel (see note)

ml.

200

grated cheese

g.

30

eggs

pc.

2

10 ml. fresh cream

ml.

10

Preparation:

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Line a ring pan with the puff pastry keeping the edges rather high (they will serve to edge the filling).

Prick it and keep it fresh.

Wash, clean and cut the ribs; then boil them for 5 / 10 minutes in boiling salted water to soften them but not too much (they will be counted again, more than half an hour, in the oven !!!).

Drain, squeeze and shred well. Put them in a bowl and set aside while preparing the sauce.

Now prepare one bechamel (possibly also in the microwave).

As soon as it is ready, out of the heat but still hot, add the beaten eggs and then complete with the cheese and the cream, continuing to mix with the whisk until the mixture is smooth.

Pour into the bowl with the ribs and mix to bind the mixture together.

Pour the mixture into the pastry tin lined with puff pastry, level it and fold the edges of the pastry to create a hem.

Bake (static oven preheated to 200 ° C) for about 30 / 40 minutes.

Remove from the oven and let it cool.

Slice ...

... to serve!

Bon appetit!

ADVICES AND NOTES:

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