REPOLLO AL GRATÉN

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INGREDIENTES:

  • 1 repollo tierno picado muy menudo
  • 2 Tazas de crema bechamel espesa
  • ¼ kg de queso gruyere (*)
  • 125 gr de mantequilla.
  • ¾ taza de vinagre blanco

(*) puede usarse queso parmesano o pecorino


PREPARACIÓN:

Se lava muy bien el repollo.

En una olla se pone a hervir una taza de agua, con sal y el vinagre.

Cuando el agua esté hirviendo se agrega el repollo y se tapa; se esperan cinco (5) minutos; se baja del fuego y se lava con agua fría, escurriéndolo muy bien.

La Crema Bechamel le debe quedar bien sazonada y cremosa, a esta se le agrega el queso (reservando un poco de el y dos cucharadas de mantequilla).

La anterior mezcla se revuelve muy bien con el repollo; se coloca en un envase (de vidrio o acero inox) enmantequillado; se espolvorea con el queso que reservó; y se le ponen puntos de mantequilla.

Se mete al horno a gratinar por quince (15) minutos.

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  5. Gracias por receta!. Estaba justamente preguntándome qué hacer con el repollo que tenía que no fuera solo una ensalada con zanahoria…

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