煮物（鶏せせり肉とこんにゃくの醬油煮）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
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Spinach's Ala Creme Gratin | Hotel de Mikuni's Recipe Transcription
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Ingredients
- Chijimi Spinach : 1 bag
- garlic : 1 piece
- Gnocchi : 200g
- Salmon flakes : 1 bottle (68g)
- Fresh cream : 150cc
- Grated cheese : 50g
- Yuzu skin : a little
- salt : Appropriate amount
- pepper : Appropriate amount
- Unsalted butter : 20g
Time required
30minutes
Procedure
-
1)
Get ready
01:40
Slice the garlic and boil the gnocchi with olive oil to prevent it from sticking. Spread butter over a large baking dish. Keep the oven warm to 200 ° C.
-
2)
Put the ingredients in the baking dish
03:18
Cut well-washed spinach with scissors into a baking dish, salt and pepper. Add garlic, gnocchi, salmon flakes, cream, grated cheese, yuzu peel, and butter evenly.
-
3)
bake in an oven
06:58
Bake in an oven at 200 ° C for 10 minutes, then bake for an additional 5 minutes.
Point
・ Spinach aracreme gratin 2-4 servings recipe by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ If you don't have a large baking dish, you can use two smaller ones.
・ Spinach becomes watery when boiled, so use it raw.
・ If you don't have yuzu, you can use lemon zest. Plenty of sprinkle.
・ Since salmon is salty, a little salt and pepper is enough to make spinach.
・ The combined wine is Cecchi Vernaccia di San Gimignano from Tuscany, Italy, which has a scent like orchids and limes.
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