Graubünden "Scarpatscha" savoury bread pudding

Graubünden "Scarpatscha" savoury bread pudding

Total: 1 hr 40 Min. | Active: 20 Min.
Nutritional value / people: 1090 kcal
, Fat: 83 g
, Carbohydrate: 44 g
, Protein: 42 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

150g rye bread, cut into cubes
1 ½dl milk
25g butter
200g Swiss chard, cut into strips
150g leek halved, cut into strips
½bunch parsley, finely chopped
¼tsp salt
1 egg, beaten
100g Graubünden mountain cheese, grated
75g butter, soft
100g Fine Food Salsiz Engadinais, sliced
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Utensils

For an ovenproof dish that can hold approx. 2 litres, greased

How it's done

Soften the bread in the milk for about 30 mins. Melt the butter in a pan, sauté the vegetables and parsley for approx. 5 mins. over a medium heat, salt and set aside. Strain the softened bread, gently squeeze out and combine with the vegetables, along with the egg, cheese and butter. Transfer the mixture to the prepared tin.

Bake for approx. 50 mins. in the centre of an oven preheated to 200°C. Place a few slices of the Salsiz in the gratin and serve the remainder alongside.

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