How to make cheese waffles stuffed with vegetables, including carrots, courgettes, potatoes and celery, a recipe to accompany with Brie bechamel.
Ingredients for 4 people
- 110 g of Montasio cheese
- 6 spoons of parmesan
- 1 sprig of chives
- extra virgin olive oil
- 120 g of potatoes
- 140 g of courgettes
- 140 g of carrots
- 80 g of celery
- 1 sprig of chives
- 3 tablespoons of extra virgin olive oil
Recommended readings- Greek rice and meat gratin
- Majestic triple butter fettuccine
- Belgian endive pie and ham with bechamel sauce
- Calabrian beans with peppers
- Rice salad with shrimp and tuna
- salt and pepper
For the bechamel
- 250 ml of milk
- 20 g of flour
- 30 g of butter
- 100 g of Brie cheese
How to prepare stuffed cheese waffles
Clean, wash and cut all the vegetables in a match, then cook them in a pan with the extra virgin olive oil, salt and pepper, for about 10 minutes.
With a slotted spoon, remove the vegetables, cooked al dente, from the pan and keep them aside.
Mix the grated Montasio and Parmesan with the chives.
Grease a small non-stick pan with a little oil, and when it is hot, sprinkle the bottom with 2 spoons of the cheese mixture.
Melt the mixture and when a golden crust has formed, remove the pan from the heat and put some prepared vegetables on it.
Roll the omelettes with the help of a knife to form a kind of cannolo, then transfer them to a baking sheet.
In a saucepan, boil the milk with the Brie cheese cut into pieces and without skin.
In another pan, melt the butter, add the flour and mix.
Combine the two compounds and mix with energy until boiling.
Heat the waffles for 5 minutes in the oven at 180 ° C.
Serve the waffles on the plates accompanied with 2 tablespoons of Brie béchamel.
