A bit of history about the material…
This gratin dish is made of a sandstone dough prepared with a mixture of natural minerals from France.
The enamel is lead-free and cadmium free, it ensures a perfect food usage, which is compliant with the highest standards (CEE directive 2005/31/CE).
This dish fired at a very high temperature: 1250°, this assures the enamel an ideal tightness degree, strength and longevity.
- Sandstone ensures a heat distribution that allows a homogeneous cooking.
- Countersunk sides to expose food to the grill
- Stackable and easy to store
- Stylish and can be put on the table
- Wash by hand
- Do not add cold water while cooking, fragile to thermal shocks.
Manufactured in France for Mw.T by a workshop based in Saône et Loire.
Red kuri squash and mushrooms gratin;
For 4 persons: 1 red kuri squash of 1,5kg, 4/5 spoon fresh double cream, 200 gr grated Parmesan, 40 gr dried mushrooms.
Cut the red kuri squash into slices with a though blade (Corsican knife), peel, cut into pieces and boil.
Cut the mushrooms (shiitake, morels…after soaking them in water) and slightly brown them in a frying pan. Squeeze the red kuri squash, add fresh cream, sprinkle with Parmesan and nutmeg. Add the mushrooms, season to taste with salt and pepper and pour in a buttered gratin dish.
Bake 45 mn and grill 5/10 mn after baking.