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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 yolk 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

Rate this recipe
1 Vote
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

  • 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 yolk

  • 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
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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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