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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A tian (TEE-yan) is a Provençal earthenware dish used for gratins, also called tians. Ingredients:
5 tablespoons unsalted butter |
2 large onions, coarsely chopped |
1 lb spinach, stemmed and coarsely chopped |
watercress, large stems discarded and the rest coarsely chopped |
1 cup salad burnet |
1 tablespoon minced garlic |
salt & freshly ground black pepper |
1 1/2 tablespoons all-purpose flour |
1 cup hot milk |
1 pinch freshly grated nutmeg |
1/2 cup coarse fresh breadcrumb |
2 teaspoons extra virgin olive oil |
Directions:
1. In a very large skillet, melt 2 1/2 tablespoons of the butter- Add the onions, cook and cover over moderate heat until softened, about 10 minutes.
2. Add the spinach, watercress, burnet and garlic.
3. Season with salt and pepper and cook over low heat, stirring occasionally, until the greens are very tender, about 10 minutes- Pour off any liquid from the greens and reserve.
4. Meanwhile, in a small saucepan, melt the remaining 2 1/2 tablespoons of butter- Stir in the flour and cook over moderate heat for 1 minute.
5. Gradually whisk in the milk, nutmeg and any reserved liquid from the greens- Bring to a boil, whisking until the sauce is creamy.
6. Reduce the heat and simmer, whisking, until thickened, about 3 minutes.
7. Stir the sauce into the greens and season with salt and pepper.
8. Transfer the mixture into a 10-inch round earthenware baking dish.
9. Sprinkle with the bread crumbs and drizzle with olive oil.
10. Bake at 375 degrees in the upper third of the oven until bubbling and the crumbs are golden brown, about 25 minutes- Let the tian cool for 15 minutes before serving.
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