Pepper and Mozzarella Gratin with Filo
Nutritional values
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the gratin
- 500 grams red Bell pepper
- 100 grams Mozzarella
- 1 shallot
- 50 grams butter
- 2 Tbsps Pastry flour
- 150 grams Crème fraiche
- ½ lemon (juiced)
- 1 egg yolk
- freshly ground peppers
- salt
- 2 Tbsps finely chopped parsley
- 3 Tbsps grated Cheddar cheese
- For preparation
- 250 grams Filo dough
- 1 egg yolk (for brushing)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). In a saucepan, bring the broth to a boil. Rinse the peppers, cut in half lengthwise, remove the seeds and ribs, cut into bite-size cubes and cook in a pot of boiling salted water until tender, 4-5 minutes. Remove and drain. Cut the mozzarella into small cubes. Peel the shallot and finely chop.
Heat the butter in a saucepan and saute the shallot until translucent, add the flour and let brown slightly, stirring constantly. Add the broth to the roux, and thicken, stirring constantly, then remove from the heat. Stir in the creme fraiche, lemon juice and egg yolks and season with salt and pepper.
Stir the peppers together with the mozzarella into the sauce, add the parsley and mix everything together well. Spoon into 4 ovenproof ramekins and sprinkle with the cheese. Cut the filo pastry to the size of the ramekins.
Whisk the egg yolk with 1 tablespoon water and brush the filo. Brush the edges of the ramekin with the egg yolk, place the filo lid on top and press it down slightly. Bake in the preheated oven until golden brown, 25-30 minutes, remove from the oven and serve immediately.
