Pasta Gratin


Today’s dinner was Pasta Gratin.  I defrosted some Beef & Mushroom Ragu that I’d frozen sometime ago, mixed it with cooked pasta, poured all in a gratin dish, poured on some Bechamel sauce, shredded mozzarella cheese, bread crumbs (panko), and grated Parmesan cheese, then put it in the oven until the top was nice and brown.  I used Rigatoni for the pasta today.

因みにホワイトソースですが、普通はバターを溶かして小麦粉を加えてよく混ざったら牛乳を少しずつ入れては混ぜ、入れては混ぜ、しますよね。このやり方の方がとろみ具合を調整出来るのが良いので今でも時々そうしますが、グラタンの時は Delia Smith のオールインワン式に作ります。材料を全部お鍋に入れて泡立て器で混ぜながら中火で沸騰してとろみがつくまで火を入れて(レシピにはそうありますが、わたしは時々木ベラも使います)、とろみがついたら木べらに持ち替えて時々お鍋の底をしっかりこそげながらあと6分火を入れて出来上がり。あとは塩胡椒、ナツメグを加えて使います。伝統的なやり方ほど腕が疲れません。

For many years I used to make bechamel sauce in a traditional way – you melt butter, add flour and mix them together well, then add milk little by little and stir it all the time until you pour in all the milk then let it come to boil.  I still use this method when I want to control the thickness.  However, these days I often use Delia Smith’s All-In-One method.  You put all the ingredients in a saucepan, put it on a medium heat, whisk it until it starts to bubble up and becomes thick.  Then turn the heat down to very low and let it cook for 6 minutes as you scrape the bottom of the pan now and again.  Then, season it.  This method is less work for your arm!




We didn’t use the salad bowls because we thought it would be easier to put both salad and gratin together on the plate.



When I was writing my previous post, I was as full as to feel uncomfortable and didn’t think I could eat much dinner, but once I started eating I started to feel hungry again and ended up eating normally.  I must say it turned out very good, I particularly love the crispy bits!

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