Parmigiano Reggiano gaufres with oven-bag baked gluten-free vegetables - Belgium
For 8 gaufres:
125 g flour (gluten free: 80 g Bi Aglut baked products and 45g Farmo Fibrepan bread and pizza)
200 ml milk
50 g melted butter
4 spoons of grated Parmigiano Reggiano
2 medium eggs
1/2 tsp of baking powder
parsley
salt and pepper
For oven-bag vegetables:
aubergines
courgettes
yellow pepper
green beans
cherry tomatoes
celery
extra virgin olive oil
vegetable sauce seasoning mix
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 the 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 the oven bag tying the end tightly. Bake at 200° for about 40 min. Serve the gaufres with the vegetables as a bruschetta.
AppetizerParmigiano Reggiano rind pop corn
Pasta&RiceRice in a bowl
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
