Cyril Lignac knows it, to please the French you have to go back to the basics. At the start of the pandemic, the chef took a crazy gamble: cook live on M6 with viewers and a few guests. From the first broadcast, success is there. And this for several weeks. On the program, simple and effective recipes adored by the whole family.
Among the recipes performed, the chocolate mousse, the gratin dauphinois, the Caesar salad… and also the pasta gratin!
Preparation: 15 minutes
Cooking: 40 minutes
Ingredient for 4 people:
- 200g Shellfish
- 20g Butter
- 15g Flour
- 20cl Milk
- 100g White ham heel
- 50g Emmental
- Salt
- Pepper
Preparation steps
Step 1
Prepare the bechamel sauce: melt the butter in a saucepan. Add the flour and mix with a wooden spoon. Pour in the milk, whisking constantly, then thicken over low heat for about 10 minutes, stirring regularly. Add salt and pepper.
2nd step
Cook the shells al dente in a saucepan of salted boiling water. Drain. Preheat the oven to 210 ° (th.7).
Step 3
Pour the pasta into a gratin dish, add the ham cut into strips and the béchamel then mix. Cover with grated Emmental, then bake and let brown for about 15 minutes. Serve hot.
A little practical and tasty tip:
You can replace the béchamel with 15 cl of liquid cream.
Also to do: This sweet and exotic recipe by ‘Top Chef’ star Philippe Etchebest to impress your guests!