*****- Preparation -***** In a saucepan, bring the tap water to a boil, sprinkle in the salt and polenta semolina and simmer on low heat for 3 minutes, stirring. Cool down a bit. Crumble the gorgonzola and add to the mixture. Fold in the egg yolks. Beat the egg whites until stiff and add to the mixture. Pour into 4 small soufflé dishes that have been properly greased and floured.
Bake in a convection oven at 160 degrees Celsius for about 30 minutes. Or sauté in a hot water bath at 180 degrees Celsius (gas: level 3) for about 40 min.
Chop the onions and garlic into small pieces. Steam gently in olive oil. Briefly steam the cleaned and washed beans. Add approx. 50 ml tap water. Cover and simmer for about 20 minutes. Season with salt and pepper. Finally, sprinkle with oregano leaves.
For the sauce, mix yogurt, zest and juice of one lemon. Season with salt
Always season vegetable dishes with a little crème fraîche, sour whipped cream or whipped cream.
*****————————— Info —————————*****
Per unit: 330kcal
tb=El, ts=Tl, pn=Prise, bn=Bundle, cn=Can/Cup, ds=Shot/Spur,
Bon appetit and
…may the exercise be successful
Our tip: Use a new type of bean for a change!
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