Vegetable Gratin with Chicken Liver Recipe
Neither white wine nor just a casserole pulls on a classic gratin. The option is summer, hearty and delicious. Great for kids to get to know chicken liver so that it falls in love. Continue?
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Cut the turkey thigh fillet into cubes. Cut the liver into pieces. Heat the vegetable oil in a frying pan, fry the turkey pieces for 7 minutes over high heat.
  2. Add the chicken liver, fry for no more than 2 minutes. The liver inside should remain half-baked. Season with nutmeg, salt and pepper.. As a rule, the first two stages can be skipped, and the meat and liver can be added to the casserole in raw form.
  3. Cut the zucchini and tomatoes into thin slices.
  4. Cream, lightly beat the eggs, add a little salt.
  5. Mix the creamy egg mixture with breadcrumbs and grated cheese. If the mixture seems too thick, add milk.
  6. Cut the potatoes into thin slices.
  7. In a refractory mold, lay out the vegetables in layers of potatoes, zucchini, tomatoes, smearing each layer with a little cheese-bread mixture.
  8. Lay out a layer of meat.
  9. Then repeat the application of vegetable layers, but in reverse order, do not forget to lubricate with a creamy mixture .. The top layer is potatoes. Cover the top with the remnants of the cheese and bread mixture. Bake in a preheated 200 degree oven for 40 minutes.
  10. Enjoy your meal!!!
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