Palmito au gratin with parmesan
- 4 palmito tarts (about 500 g)
- ½ onion
- 2 cups of tea
- 2 tablespoons of wheat flour
- 2 tablespoons of butter
- 1 bay leaf
- 1 clove
- ¼ cup (tea) of grated Parmesan cheese
- freshly grated nutmeg to taste
- Salt to taste
- Preheat the oven to 200 ºC (medium temperature). Butter a medium refractory (that holds 1 liter).
- Peel the onion and attach the bay leaf, pricking with the cloves. Cut the palmitos into thick slices of about 1 cm and set aside.
- Bring a medium saucepan to medium heat. When it is hot, add the butter and, as soon as it melts, mix the flour and stir well for 1 minute. Remove the pan from the heat and add all the milk at once. With the wire whisk, mix vigorously to dissolve the flour meal.
- Return the pan to medium heat, add the onion skewered with bay leaf and stir with the whisk for about 10 minutes, until it thickens. As soon as the sauce is ready, turn off the heat and, with tongs, remove and discard the onion. Season with nutmeg and salt to taste.
- Cover the bottom of the greased dish with half the sauce. Arrange the palmito slices, side by side, filling the bottom of the refractory. Drizzle with the rest of the sauce and sprinkle with the grated Parmesan cheese.
- Bake for about 30 minutes, until browned. Serve it as a main course or side dish.