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Goblin Ears and Tongues https://www.metro.ca/userfiles/image/recipes/oreilles-langues-lutins-6762.jpg PT25M PT20M PT45M
In a large saucepan, bring water to the boil and cook the pasta according to the package instructions. Drain, lightly oil, and set aside.In a small saucepan, melt the butter over low heat, add the flour and cook while stirring until you get a foamy colourless roux.Use a whisk to incorporate the milk while stirring constantly. Allow to simmer for 10 minutes, then add the cheeses and the food colouring.In a small bowl, mix the cream and the egg. Add 2 Tbsp. (30 mL) of the warm sauce and mix again. Blend the egg mixture into the sauce. Season and set aside.In a large frying pan, melt the butter and sear the vegetables for a few minutes. Add the ham and heat for a minute. In the same pan, add the pasta and the sauce, mix well and serve in glass bowls.
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2 cups (500 mL) small shell-shaped pasta mornay sauce 2 Tbsp. (30 mL) butter 2 Tbsp. (30 mL) all-purpose flour 2 cups (500 mL) milk 1/2 cup (125 mL) grated Gruyère 1/2 cup (125 mL) grated mozzarella Sufficient quantity, green food colouring 1 Tbsp. (15 mL) 35% cream 1 egg yolks Garnish 1 Tbsp. (15 mL) butter 1/2 cup (125 mL) finely diced green pepper 1/2 cup (125 mL) diced onion 1 cup (250 mL) cooked ham, cut into thin strips
Goblin Ears and Tongues

Goblin Ears and Tongues

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4
servings
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    small shell-shaped pasta
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    CATELLI GARDEN SELECT PASTA SAUCE OR OCEAN'S LIGHT TUNA

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    $0.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


    ITALPASTA OR MOLISANA PASTA OR UNICO BEANS

    ITALPASTA OR MOLISANA PASTA OR UNICO BEANS

    $0.88 ea.

    SELECTED SIZES SELECTED VARIETIES


    MOLISANA PASTA

    MOLISANA PASTA

    $0.88 ea.

    450 g SELECTED VARIETIES


    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    $7.99 ea.

    500 - 700 g SELECTED VARIETIES



  • mornay sauce
  • 2 Tbsp.
    (30 mL)
    butter
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    454 g SALTED OR UNSALTED


  • 2 Tbsp.
    (30 mL)
    all-purpose flour
  • 2 cups
    (500 mL)
    milk
  • 1/2 cup
    (125 mL)
    grated Gruyère
  • 1/2 cup
    (125 mL)
    grated mozzarella
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    BLACK DIAMOND CHEESE BARS

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    400 - 450 g, SHREDDED CHEESE 320 - 340 g OR CHEESTRINGS 252 - 336 g SELECTED VARIETIES

    20 AIR MILES® Bonus Miles when buying 2


    TRE STELLE MOZZARELLA BALL

    TRE STELLE MOZZARELLA BALL

    $5.99 ea.

    340 g



  • Sufficient quantity, green food colouring
  • 1 Tbsp.
    (15 mL)
    35% cream
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    LACTANTIA CREAM

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    473 ml - 1 L, SELECTED VARIETIES


  • 1
    egg yolks

  • Garnish
  • 1 Tbsp.
    (15 mL)
    butter
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    454 g SALTED OR UNSALTED


  • 1/2 cup
    (125 mL)
    finely diced green pepper
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    ASSORTED COLOUR SWEET PEPPERS

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  • 1/2 cup
    (125 mL)
    diced onion
  • 1 cup
    (250 mL)
    cooked ham, cut into thin strips
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Imprimer ma sélection

Preparation

In a large saucepan, bring water to the boil and cook the pasta according to the package instructions. Drain, lightly oil, and set aside.

In a small saucepan, melt the butter over low heat, add the flour and cook while stirring until you get a foamy colourless roux.

Use a whisk to incorporate the milk while stirring constantly. Allow to simmer for 10 minutes, then add the cheeses and the food colouring.

In a small bowl, mix the cream and the egg. Add 2 Tbsp. (30 mL) of the warm sauce and mix again. Blend the egg mixture into the sauce. Season and set aside.

In a large frying pan, melt the butter and sear the vegetables for a few minutes. Add the ham and heat for a minute. In the same pan, add the pasta and the sauce, mix well and serve in glass bowls.

Source : Metro

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