This gratin plate is made of natural stoneware. This material has an incomparable ability to store and then dispense heat.
It will also keep the food warm throughout the meal.
Its countersunk sides helps to expose food to the grill
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 slightliy brown them in a frying pan.
Squeeze the red kuri squash, add fresh cream, sprikle 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.