Maintenant en lecture: White Bean Gratin with Black Garlic: Flavor and Health
Une photo d'un gratin de haricots blancs à l'ail noir, servi dans un plat en céramique rustique. Le gratin est doré et croustillant, et il est garni d'une généreuse couche d'ail noir. L'ail noir est brillant et dégage une odeur aromatique.

White Bean Gratin with Black Garlic: Flavor and Health

In this recipe, we revisit the traditional concept of lasagna by offering a lighter and equally tasty alternative. White beans replace pasta, providing a rich source of protein and fiber, ideal for a balanced diet. The addition of black garlic brings a gourmet touch and a new depth of flavor. This dish is a perfect example of how you can transform a culinary classic into a healthier version while maintaining a richness of tastes and textures. This white bean gratin with black garlic is not only delicious but also beneficial for your health, making it an ideal choice for those looking for a nutritious and comforting alternative to traditional lasagna.

🔍 Information Details
⏱️ Preparation time 10 minutes
🍳 Cooking time 5-10 minutes
⏲️ Total time 15-20 minutes
🔧 Difficulty level Easy
🍽️ Servings 4 people
🔥 Calories (approximate) 450 kcal per serving

Ingredients:

  • ¼ cup extra-virgin olive oil
  • 3 large cloves of black garlic , thinly sliced
  • 3 tablespoons of tomato paste
  • 2 cans (15 ounces each) white beans (such as cannellini or Great Northern), drained and rinsed
  • ½ cup boiling water
  • Garlic scapes salt (or normal salt) and black pepper
  • ⅓ pound mozzarella, coarsely grated (about 1⅓ cups)

Preparation:

For tasting:

Once the gratin is cooked and ready to be served, add a final touch that will make all the difference. Just before serving, lightly drizzle the gratin with a drizzle of cold-pressed sunflower oil or extra-virgin olive oil. This little touch will not only add a burst of flavor but also an extra dimension in terms of texture and aroma. Whether you choose sunflower oil for its lightness and delicate flavor or olive oil for its Mediterranean character, this final addition will enhance the dish and perfectly complement the flavors of the gratin.

Products used in this recipe:

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4 comments

Recette à essayer elle semble très savoureuse !

Madeleine Lacroix

Bien hâte de goûter ta recette. J’en fait part à mon chum car c’est lui le cuisinier.

Madeleine Pivin

Je vais certainement l’essayer car à mon avis mon conjoint et moi, consommons toujours trop de viande rouge . Merci beaucoup pour la et les belles recettes.

Hélène Plourde

Bonjour je voudrais d autre recettes de ce genre merci

Lucie Rouleau

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