【圧倒的に好きなフランスの家庭料理！】マッシュポテトとミートソースのグラタン(アッシ・パルマンティエ)

【圧倒的に好きなフランスの家庭料理！】マッシュポテトとミートソースのグラタン(アッシ・パルマンティエ)

Mashed Potatoes and Meat Sauce Gratin 400g potatoes I highly recommend using a vertical peeler as it makes peeling easy. Cut into rings about 1cm thick. 1/2 onion Cut into appropriate sizes to fit into a food processor. 1/2 carrot 1/2 celery The refreshing aroma of celery will eliminate the smell of meat. It’s not necessary to add it, but adding celery will give it a more authentic taste. A food processor makes it very easy to chop. It ‘s very compact, so it’s useful when you want to chop a little. Chop the potatoes into slightly coarse pieces. Chop the carrots and celery in the same way. If your food processor is large, you can chop them together with the onion. 1 clove of garlic (5g) It’s too small to use a food processor, so chop it with a knife. It will take a little less time if you crush the garlic before chopping it. A suitable amount of Italian parsley . Roughly chop so that the leaves retain their shape. First, boil the potatoes. 400g potatoes . Add a suitable amount of water, enough to cover the potatoes. Cook over low heat until the potatoes are soft. By slowly heating the potatoes from their watery state, the starch breaks down into sugar. Potatoes that contain sugar will become moist and sweet. While the potatoes are boiling, make the meat sauce. 1 tablespoon of olive oil. 1 clove of garlic (5g) . Heat slowly over low heat. By heating slowly, the garlic aroma will dissolve into the oil. This time, it’s ready when bubbles start to appear. 300g ground beef 2 pinches of salt Coarsely ground black pepper Season the meat with salt and pepper. Fry lightly until browned. 1/2 onion 1/2 carrot 1/2 celery Fry over low heat until the vegetables are soft. Frying thoroughly will concentrate the sweetness and umami, resulting in a rich meat sauce. 60mL red wine Bring to a boil and evaporate the alcohol. The red wine will eliminate the meaty smell and add a fruity acidity and sweetness to the sauce. 1/2 can of chopped tomatoes 1 bay leaf The bay leaf will add a subtle sweet aroma and a refreshing feeling, giving the sauce an authentic taste. Simmer over medium heat until the liquid is reduced by about half. Simmering the tomatoes thoroughly will eliminate the acidity and increase the sweetness and richness. Salt to tasteCoarsely ground black pepper to tasteAdd salt and pepper to taste. Finish the mashed potatoes. If the potatoes are soft, they’re ready. Drain the water through a colander and return the potatoes to the pot. Fry quickly over low heat to lightly remove the moisture from the potatoes. Mash the potatoes with a masher or wooden spatula. It’s okay if there are some lumps. 30g butterMix gently while melting the butter. Use a spatula to mix in a cutting motion. Be careful not to mix too hard as it will become too sticky. 100mL milkWarm over low heat and mix until well combined. 30g grated cheeseSalt 3g coarsely ground black pepper to tasteYou can add grated cheese to taste, but adding it will give the dish a richer flavor. We recommend using a dark-colored heat-resistant container to serve the dish. It will bring out the white color of the mashed potatoes. Serve the meat sauce first. Press the meat sauce down and spread it evenly. Place the mashed potatoes on top and smooth it out with a spatula. Pizza cheese, a suitable amount of grated cheese . Sprinkle grated cheese on top to help brown the pizza. I used grated cheese, but you can also use commercially available grated cheese. Bake in a 230°C oven or toaster for about 10 minutes. Meanwhile, arrange the salad. Mushrooms are delicious even when eaten raw, so I recommend them. Sweet and sour balsamic dressing goes well with any salad. The gratin is done. Use blue accessories to bring out the color of the gratin. Sprinkle with Italian parsley to add an accent to the appearance and flavor. This gratin is delicious when eaten with bread. Most dishes are dark, so use a white side plate to add contrast. Enjoy with your favorite drink. The smooth, rich mashed potatoes and flavorful meat sauce go perfectly together.

【圧倒的に好きなフランスの家庭料理！】
マッシュポテトとミートソースのグラタン
(アッシ・パルマンティエ)

滑らかで濃厚なマッシュポテトと、
旨味がぎっしり詰まったミートソースが
最高に合う一皿。

フランスでよく作られている家庭料理ですが、
個人的に1番好きなグラタンです。
それくらいとにかく美味しい！

おもてなし料理でも大人気間違いないので、
ぜひお試しください👨‍🍳

.

━━━愛用品の紹介はこちら━━━━
https://for-the-table.com/items/
━━━━━━━━━━━━━━━━━

.

■調理時間目安:40分

■材料:3-4人分
〈マッシュポテト〉
◯じゃがいも　400g
◯バター　30g
◯牛乳　100mL
【A】粉チーズ　30g
【A】塩　3g
【A】あらびき黒こしょう　適量

〈ミートソース〉
◯オリーブオイル　大さじ１
◯にんにく 1欠片(５g)
〈B〉合い挽き肉　300g
〈B〉塩　ふたつまみ
〈B〉あらびき黒こしょう　適量
｛C｝玉ねぎ　1/2個
｛C｝にんじん　1/2本
｛C｝セロリ　1/2本
◯赤ワイン　60mL
◯カットトマト缶　1/2缶
◯ローリエ　1枚
◯塩　適量
◯あらびき黒こしょう　適量

〈仕上げ〉
◯ピザ用チーズ　適量
◯粉チーズ　お好みで
◯イタリアンパセリ　適量

.

■作り方
［下準備］
玉ねぎ、にんじん、セロリ、にんにくはみじん切りにする。じゃがいもは皮をむき、1cm程度の幅に輪切りにする。イタリアンパセリは荒く刻む。

〈マッシュポテト〉
①鍋にじゃがいもを入れ、ヒタヒタになるくらいまで水を入れる。弱火でじゃがいもが柔らかくなるまで煮込む。
②ザルで水を切り、じゃがいもを鍋に戻してから弱火にかけ、さっと炒めて水分を軽くとばす。
③マッシャーなどでじゃがいもをペースト状になるまで潰し、バターを入れて優しく混ぜる。牛乳を入れ、弱火にかけながら混ぜる。【A】を入れ、味を調える。

〈ミートソース〉
①フライパンにオリーブオイルとにんにくを入れ、泡がふつふつするまで弱火で炒めてから〈B〉を入れ、さっと炒めて焼き色をつける。{C}を入れ、しんなりするまで弱火で炒める。
③赤ワインを入れ、ひと煮立ちさせてからカットトマト缶とローリエを入れ、半分くらいの水分になるまで中火で煮詰め、塩とあらびき黒こしょうで味を調える。

〈仕上げ〉
①耐熱容器にミートソースを敷き、その上にマッシュポテトをのせ、ヘラで滑らかにならす。
②ピザ用チーズと粉チーズをかけ、230℃のオーブンで10分程度焼き、イタリアンパセリをかける。

.

■POINT
☆じゃがいもは冷水の状態から、ゆっくり煮ることで甘みのあるじゃがいもになります。
☆玉ねぎ、にんじん、セロリをしっかり炒めることで、コクが増し、おいしいミートソースになります。
☆カットトマト缶を煮詰めることで、甘みとコクが増します。

.

#おもてなし料理 #パーティー料理 #ホムパレシピ #ミートソース #グラタン