Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tartiflette lyonnaise. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Tartiflette lyonnaise is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Tartiflette lyonnaise is something that I’ve loved my whole life.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a dish from Savoy in the Alps. Un produit qui a également connu de nombreuses péripéties au cours du XXIème siècle.
To begin with this particular recipe, we must prepare a few ingredients. You can have tartiflette lyonnaise using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Tartiflette lyonnaise:
- Make ready ou 6 quenelles nature soufflées
- Get De la crème
- Take Du jambon (blanc, sec ou fumé)
- Make ready Du fromage à tartiflette
- Take oignon
Elle est facile à faire et inratable. À voir aussi en vidéo. Drain and set aside to cool slightly. Cette recette de Tartiflette lyonnaise est peut-être parfaite pour vous. Préparer Du jambon (blanc, sec ou fumé).
Instructions to make Tartiflette lyonnaise:
- Enrouler chaque quenelle dans une tranche de jambon et les aligner dans un plat à gratin.
- Émincer l'oignon et repartir dessus.
- Ajouter la crème.
- Couper le fromage en deux dans le sens de la hauteur puis en quartier. déposer sur la préparation croûte vers le haut,afin de tout recouvrir.
- Enfourner à 200C jusqu'à ce que ce soit bien gratiné
- Servir une quenelle par personne accompagnée de salade verte.
Cette recette de Tartiflette lyonnaise est peut-être parfaite pour vous. Préparer Du jambon (blanc, sec ou fumé). Vous avez besoin Du fromage à tartiflette. Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a dish from Savoy in the French Alps and from Aosta Valley It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too.
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