Rigodon
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- 1 Green onion,sliced
- 1 Slice bacon, optional,
- 1 tb Chopped fresh parsley Depending on meat chosen
- 1 1/2 c Cubed meat
- 1 tb Freshly grated Parmesan
- 1 tb Butter
- 3/4 c Milk
- 4 Eggs
- 1/2 ts Freshly ground black pepper
- 1/4 ts Salt
- 1/2 c Cubed mozzarella cheese
- 1 1/2 c Cream
- 3/4 c Cubed brioche
- 1 1/2 tb Flour Cheese
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In a small saucepan,bring milk and cream to a boil.Set aside.Saute bacon until crisp;drain and crumble.Set aside.Place butter in saucepan over medium heat and toss brioche cubes to brown.Halfway through, place chopped green onion in pan and saute with brioche until wilted. Set aside. In a large bowl,whisk together flour and eggs until smooth.Add meat, parsley,salt,pepper and mix again.Pour into greased 8 x 8" baking dish. Sprinkle mozzarella cheese cubes evenly over top,followed by toasted brioche-onion mixture.Sprinkle with Parmesan cheese and crumbled bacon. Bake until set and lightly browned,about 30 minutes.Let cool at least an hour before serving.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Baking dish
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Mixing bowl
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Whisk
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Chef's knife
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Cutting board
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Grater
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Colander