Home > Recipes > Parmigiano Reggiano gaufres with oven-bag baked vegetables - Belgium

Parmigiano Reggiano gaufres with oven-bag baked vegetables - Belgium

CourseMain course

TimeA couple of hours

Ingredients

For 8 gaufres:

4.4 oz/125 g flour

6.8 fl oz/200 ml milk

1.75 oz/50 g melted butter

4 spoonfuls of grated Parmigiano Reggiano

2 medium eggs

1/2 tsp of baking powder

parsley salt and pepper

For oven-bag vegetables:

eggplant

zucchini

yellow pepper

green beans

cherry tomatoes

celery

extra virgin olive oil

your choice of vegetable sauce

your choice of seasoning mix

Prepare this recipe with

30 months maturation

Preparation

Put the flour, baking powder, salt, pepper and grated Parmigiano Reggiano in a bowl. Add the eggs and mix with a hand blender. Combine the milk with the melted butter and pour it over the mix, stirring constantly. Cook the gaufres in a waffle maker. Wash and dice all the vegetables. Put them in a bowl and add a drizzle of olive oil and the seasoning. Mix and pour everything into an oven bag, tying the end tightly. Bake at 400°F/200°C for about 40 min. Serve the gaufres with the vegetables as a topping.

Recipe by Sonia Mancuso La cassata celiaca