Recipe of Vicky Smyrli,
from a recipe leaflet of the Greek chain Supermarket
"AB Vassilopoulos"
"AB Vassilopoulos"
Ingredients (for 4-6 people)
For the vegetables:
300gr. of broccoli florets
300gr. of cauliflower florets
200gr. of smoked turkey slices, cut in strips
1 knob of butter for greasing
3 tbsp of very fine breadcrumbs
1 pinch of salt
pepper
2 tea-cups of Greek sweet Graviera cheese, grated
For the bechamel sauce:
8 tbsp of butter
8 tbsp of all-purpose flour
1Lt of lukewarm milk
2 egg yolks, beaten
1 pinch of ground nutmeg
1 pinch of salt
white pepper
Method:
Wash the vegetable florets well and boil for a few minutes in plenty of salted water. They should stay "al dente" so don't over cook. Transfer in a colander to drain.
Preheat the oven grill to 160oC and grease a spacious pyrex dish with the butter. Sprinkle the bottom with 2 tbsp of the breadcrumbs and 1/2 tea-cup of the cheese and leave aside.
Arrange the vegetables in the dish and the turkey strips among them. Sprinkle with another 1/2 tea-cup of the cheese, season with a pinch of salt and plenty of pepper and gently stir. Leave aside for later.
In a saucepan melt the butter on medium heat and throw in the flour, constantly stirring with a wooden spoon until the butter absorbs the flour and gets a nice light golden colour.
Gradually add the lukewarm milk, while you don't stop stirring, until you have a homogeneous mixture. If needed add a bit more milk.
Towards the end when the sauce is thickened take off the heat. Add the beaten egg yolks in the saucepan while you keep stirring vigorously so they won't curdle in the hot sauce. Gradually add another 1/2 tea-cup of the cheese while you keep stirring so to give it the chance to melt. Season with a bit of salt, pepper and the nutmeg and stir.
Spoon a bit of the sauce among the ingredients and cover them with the rest of it in a layer. Sprinkle on top with the rest of the cheese and the breadcrumbs and put in the oven.
Bake for 30-35 minutes until the gratin forms a nice crunchy and golden crust on top and the sauce bubbles.
Serve immediately with a spoon directly out of the pyrex dish.
For the vegetables:
300gr. of broccoli florets
300gr. of cauliflower florets
200gr. of smoked turkey slices, cut in strips
1 knob of butter for greasing
3 tbsp of very fine breadcrumbs
1 pinch of salt
pepper
2 tea-cups of Greek sweet Graviera cheese, grated
For the bechamel sauce:
8 tbsp of butter
8 tbsp of all-purpose flour
1Lt of lukewarm milk
2 egg yolks, beaten
1 pinch of ground nutmeg
1 pinch of salt
white pepper
Method:
Wash the vegetable florets well and boil for a few minutes in plenty of salted water. They should stay "al dente" so don't over cook. Transfer in a colander to drain.
Preheat the oven grill to 160oC and grease a spacious pyrex dish with the butter. Sprinkle the bottom with 2 tbsp of the breadcrumbs and 1/2 tea-cup of the cheese and leave aside.
Arrange the vegetables in the dish and the turkey strips among them. Sprinkle with another 1/2 tea-cup of the cheese, season with a pinch of salt and plenty of pepper and gently stir. Leave aside for later.
In a saucepan melt the butter on medium heat and throw in the flour, constantly stirring with a wooden spoon until the butter absorbs the flour and gets a nice light golden colour.
Gradually add the lukewarm milk, while you don't stop stirring, until you have a homogeneous mixture. If needed add a bit more milk.
Towards the end when the sauce is thickened take off the heat. Add the beaten egg yolks in the saucepan while you keep stirring vigorously so they won't curdle in the hot sauce. Gradually add another 1/2 tea-cup of the cheese while you keep stirring so to give it the chance to melt. Season with a bit of salt, pepper and the nutmeg and stir.
Spoon a bit of the sauce among the ingredients and cover them with the rest of it in a layer. Sprinkle on top with the rest of the cheese and the breadcrumbs and put in the oven.
Bake for 30-35 minutes until the gratin forms a nice crunchy and golden crust on top and the sauce bubbles.
Serve immediately with a spoon directly out of the pyrex dish.
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