The youth are a family of mollusks, especially from northern Europe and Galicia. They can also be in Japan and some areas of America. They are considered a refined food and are also the symbol of the Camino de Santiago. On this occasion, we bring you a delicious and simple recipe for baked baked with Bechamel that has been one of the queens of our table for more than 20 years. Autumn and winter are times of scoring, as they usually fish from the month of the month November and onwards. For that reason, it is one of the most traditional dishes of Galician Christmas. You can find them fresh or frozen, although it is more common to get frozen. Learn all the secrets of this recipe and discover how to baked.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to baked: |
| 4 scallops with your shell (fresh or frozen) 1 piece of onion 1 teaspoon of dill (optional) 1 pinch of salt to taste 3 teaspoons of olive oil (soft) 1 can of laminated mushrooms 1 cup of milk (240 milliliters) 1 glass of water 1 cup of rallado parmeso 2 tablespoons of cornmeal 1 brandy cubilete |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to baked:
1. Clean the ribs very well with shell so that they have no land, respecting the orange color they have in the inner molla. Booking.
2. Place cornmeal and dill in 2 different containers and reserve.
3. Pour 3 tablespoons of soft olive oil in a small but deep pan or casserole. Put it to heat without letting it heat too much.
4. Add the cornmeal in the pan and remove non-stop to brown and do not know raw flour. Place a pinch of salt and remove and cook for 3 minutes.
5. Remove from the stove and add the milk slowly; In this way, you will prevent lumps from being formed. Once the milk is poured, cook over low heat and while stirring.
6. You will see that the mixture is thickened, but you should not let it be too thick. Add water and keep stirring to prepare a very soft and smooth bechamel sauce.
Trick: Do not let Burbujee, so it will not become pasty. If you see that it requires more water, add more.
7. Put the dill. This step will give a super special touch to your baked. Remove 2 minutes and reserve.
Trick: If you have lumps for anything, you spend an arm whisper to eliminate them.
8. In another pan, put a splash of olive oil to fry the rest of the ingredients. Let it heat well.
9. Suffry the onion 3 minutes and add the mushrooms. Let them saute together, add a small salt pin so that the onion loses its water.
10. Let the mushroom sauté and onion a couple more minutes and in the meantime, cut the meat from the scallops and add them to the sauce. Saute for 2 minutes.
11. Add a Brandy cubilete or pacifier and let alcohol evaporate so that it loses the strong taste and softens without damaging the flavors.
12. When it is ready, distribute the stirfrito to each shell of the old man and tries to match the filling in each of them. Remove the Bechamel that was reserved for homogeneous.
13. With a bucket, pour the Bechamel sauce above each scoring. Distribute carefully without mixing the filling below. Add a grated Parmesan cheese copete and baked them to 200 ºC with the option to gratin up. Leave them for 15 minutes to gratin without doing more.
14. When your baked ribs are made and golden brown, you can serve it accompanied by other snacks or as an entree of a good meal. Enjoy!
