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Vegetable Mille-Feuille

ingredients for 4 people 2 large potatoes. 1 carrot. 1 zucchini. 1/2 red bell pepper. 180cc heavy cream (cooking cream). salt. extra virgin olive oil. freshly ground black pepper (optional). 80gr grated mozzarella cheese. 1 tablespoon grated Parmesan cheese. preparation Rinse your vegetables well under cold water. Slice the red pepper into thin strips...   Then slice the zucchini, carrot (peeled), and potatoes (also peeled) very thin — paper-thin if you can manage it. Or, if you've got a mandoline like I do, use the spiral attachment to make those lovely ribbon curls... Get your oven going at 200°C (about 400°F). Drizzle a little olive oil across the bottom of an oven-safe baking dish. Lay down half of your potato spirals first, then tuck in all those red pepper strips. Give it a good sprinkle of salt and a few grinds of black pepper if you're using it... Next, layer on your zucchini and carrot spirals. Season this layer too, but go a bit...

Stuffed Artichokes with Ham Béchamel


 

ingredients

  • 6 fresh artichokes.
  • 6 thin slices of Iberian ham.

for the béchamel:

  • 80g Iberian ham, finely chopped.
  • 1/2 onion.
  • 250ml milk.
  • 40g flour.
  • 40g butter.
  • 1 tablespoon extra virgin olive oil.
  • salt.

preparation

Trim the artichokes, and as you work, keep them in a bowl of water with a handful of parsley—this stops them from turning dark while you're getting everything ready.
Once they're all trimmed, boil them in salted water with a sprig of parsley tucked in. The parsley isn't just for flavor; it keeps the artichokes from darkening and losing their fresh taste.
When they're tender, drain them well and set aside.
Now for the béchamel. Sauté the finely chopped onion in the butter and oil over medium heat until it turns soft and translucent.
Add the flour and let it toast lightly for a minute or so—you'll catch a faint nutty smell when it's ready. Pour in the milk and toss in the chopped ham. Keep stirring steadily as it cooks; you want it to thicken and just start to bubble.
Spoon the warm béchamel into a piping bag (or use a sturdy ziplock with the corner snipped off). Pipe the filling into the center of each cooked artichoke.
 
Drape a slice of ham over the top of each one.
A few minutes before you're ready to serve, slide them under the broiler until everything heats through and the edges of the ham start to crisp and brown just a bit.

Enjoy!

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