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RIBERA with béchamel


Well, if not tengais long time this is the perfect recipe. (Original killa, kitchen forum)

Ingredients:

- crustless bread
- Ratatouille (if home made better, it also sold in cans)
- 4 eggs
- 1 can of piquillo peppers
- Milk
- Flour
- Sal
-
Onion - Chive
- Cheese
- Nutmeg
- Oregano

Preparation:

* prepare the ratatouille (or the fact we put boat heating) with half an onion, 1 pepper and tomato. (Salt corrected)

* We put the 4 eggs to cook while we wait for the ratatouille.

* finely chopped chives and ferimos slowly in a casserole, which is where we will make the bechamel. When this transparent, we put a little salt and gradually add the sifted flour (so you do not go smooth is better). Gently cook non-stick, we see that start to stick or be too thick, it's time to gradually add the milk, little by little, stirring constantly. We will use a whisk. When you are almost ready after about ten minutes cooking, add fresh ground nutmeg.

* When we set the ratatouille, the egg and cream sauce, available in a tray of bread slices having a first layer. We spread the first layer of the pot and put another layer of bread.

* sliced \u200b\u200bpiquillo peppers and sliced \u200b\u200beggs and peeled and deveined.

* Then we put on the coat that we put before the peppers and above these slices of egg.

* Put the last layer of bread mold and cover with the bechamel and cheese to melt. We put

* and casseroles in the oven at 200 º for 8 minutes. Sprinkle with oregano.

and ready to eat ...