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Recipe of Perfect Gratin de pennes/ épinards/ ricotta/ saumon

sbh

25 Nov, 2021

Gratin de pennes/ épinards/ ricotta/ saumon.

Hey everyone, it's John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, gratin de pennes/ épinards/ ricotta/ saumon. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Gratin de pennes/ épinards/ ricotta/ saumon is one of the most popular of current trending foods on earth. It's appreciated by millions daily. It is simple, it's fast, it tastes yummy. They're fine and they look fantastic. Gratin de pennes/ épinards/ ricotta/ saumon is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook gratin de pennes/ épinards/ ricotta/ saumon using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Gratin de pennes/ épinards/ ricotta/ saumon:

{Take of pennes complètes cru.
{Take of d'épinards surgelés.
{Get of ricotta.
{Make ready of soja cuisine fluide.
{Take of tranches de saumon fumé.
{Get of jus de citron.
{Make ready of Sel, poivre, noix de muscade.
{Get of peu de parmesan râpé.

Instructions to make Gratin de pennes/ épinards/ ricotta/ saumon:

Faire cuire les pennes au temps indiqué sur l'emballage.
Bien décongeler les épinards.
Préchauffer le four à 200°.
Mélanger la crème, la ricotta, le sel, poivre, muscade et le jus de citron.
Ajouter les épinards, le tranches de saumon coupés en petits morceaux. Remuer bien.
Verser les pâtes dans la préparation et mélanger à nouveau.
Mettre la préparation dans un plat à gratin et parsemer de parmesan.
Enfourner 20 min.

So that is going to wrap it up with this exceptional food gratin de pennes/ épinards/ ricotta/ saumon recipe. Thanks so much for your time. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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