Colorful vegetables layered with scamorza, parmigiano and buckwheat
Preparation
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For best results, place the sealed package in the refrigerator to thaw about half a day before your meal - overnight if you want it for lunch, in the morning if it’s for dinner. If your plans change, the chilled and still sealed package will last up to 3 days in the refrigerator. If you’re in a hurry, just get the package from the freezer and hold it under warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual. Open and discard the package and reheat the gratin in the pan (stove on low-medium heat, covered, flip once), on a sheet in the oven (about 20 minutes at 180°C) or on a plate in the microwave (800W for 5 minutes). If you want it to go faster, divide the gratin into 3-4 pieces so that the heat can penetrate easier.
Finishing Tips
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Grate some Parmesan cheese over the gratin before heating. Otherwise it is perfect as it is.
To go with it
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A fresh salad or steamed vegetables with a tart vinaigrette complement the gratin best. If you want a little more carbohydrates, we recommend grains like rice, wheat or barley (did you see our ready cooked organic barley?), just boiled and dressed with a little olive oil and salt.
Ingredients
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Carrot, purple carrot, celeriac, parsnip, potato, Scamorza affumicata cheese, whole milk, butter, Parmigiano Reggiano cheese, toasted buckwheat, rosemary, sage, bayleaf, salt.
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