Ingredients with Measurements:
- 8 pistolette rolls
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup grated Gruyere cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the pistolette rolls and scoop out the insides to create a hollow space for the filling. Place the rolls on a baking sheet and set aside.
3. In a skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
4. Add the asparagus pieces to the skillet and season with salt and black pepper. Cook for 5-7 minutes, until the asparagus is tender.
5. Sprinkle the flour over the asparagus mixture and stir to combine. Cook for 1-2 minutes, until the flour is lightly browned.
6. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Cook for 2-3 minutes, until the sauce has thickened.
7. Remove the skillet from the heat and stir in the grated Gruyere cheese and chopped parsley.
8. Spoon the asparagus and cheese mixture into the hollowed-out pistolette rolls, filling them to the top.
9. Bake the filled pistolettes in the preheated oven for 10-12 minutes, until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 305
Fat: 14g
Saturated Fat: 7g
Cholesterol: 34mg
Sodium: 504mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 4g
Protein: 13g
Substitutions for ingredients:
- Pistolette rolls can be substituted with any small bread rolls or buns.
- Gruyere cheese can be substituted with Swiss cheese or any other type of melting cheese.
Variations:
- Add cooked bacon or ham to the asparagus and cheese mixture for a meatier version.
- Substitute the asparagus with broccoli or spinach for a different flavor.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to scoop out enough of the bread from the pistolette rolls to create a hollow space for the filling, but be careful not to tear the bread.
- Use a whisk to stir the milk into the flour mixture to prevent lumps from forming.
- Serve the pistolettes warm for the best flavor.
Storage instructions:
Store any leftover pistolettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pistolettes, place them on a baking sheet and bake in a preheated 350°F oven for 10-12 minutes, until heated through.
Presentation ideas:
Arrange the filled pistolettes on a platter and garnish with fresh parsley or chives.
Garnishes:
Fresh parsley or chives
Pairings:
Serve the pistolettes with a side salad or soup for a complete meal.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Creamy tomato soup
Troubleshooting advice:
- If the sauce is too thick, add a little more milk to thin it out.
- If the cheese doesn't melt evenly, place the pistolettes under the broiler for a minute or two to brown the cheese on top.
Food safety advice:
Make sure to cook the asparagus thoroughly to prevent any foodborne illnesses.
Food history:
Pistolettes are a type of French bread roll that originated in New Orleans. They are typically filled with seafood or meat, but can also be filled with vegetables and cheese.
Flavor profiles:
This recipe has a creamy and cheesy flavor with a hint of garlic and parsley.
Serving suggestions:
Serve the pistolettes as an appetizer or a light lunch.
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Region: French