Parmigiano Reggiano Gaufres with oven-bag baked gluten-free vegetables - Belgium

Sonia Mancuso - La cassata celiaca

  • Difficoltà

    Low

  • Stagionatura

    30 months +

  • 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.

HISTORY

Gaufres or Waffles are typical products popular in Belgium and in France, but also in some Scandinavian countries. They are characterised by the "grid" shape given by the waffle-maker mould. They are eaten both sweet and savoury. I have enriched the gaufres dough with Parmigiano Reggiano to give it more flavour.
Sonia Mancuso
La cassata celiaca