3 to 4 medium-sized sweet herbs
2 cups of milk
1 medium onion, cut into rings
2 tablespoons of salt
black pepper to taste
3/4 cup of grated Parmesan cheese
1 tablespoon of butter
2 tablespoons of breadcrumbs from a suitable bread
1 tablespoon of olive oil
3 to 4 medium-sized sweet herbs
2 cups of milk
1 medium onion, cut into rings
2 tablespoons of salt
black pepper to taste
3/4 cup of grated Parmesan cheese
1 tablespoon of butter
2 tablespoons of breadcrumbs from a suitable bread
1 tablespoon of olive oil
Chop the leaves and stems of the sweet herb
In a saucepan, make a broth with milk, onion, salt, and 2 liters of water
Bring to a simmer and let it boil
Add the sweet herb
If necessary, add more water to cover it
Cook for 45 minutes or until it's tender
Drain well and reserve 1/4 cup of liquid
Preheat the form in high temperature (200°F)
Cut the sweet herb in half, lengthwise
In a refrigerated form, greased, arrange the pieces slightly overlapping
Sprinkle with pepper and cover with Parmesan cheese mixed with butter
Sprinkle with breadcrumbs
Drain around the liquid reserved
Put it in the oven and roast until golden brown
Before serving, drizzle with olive oil
Serves 8 portions.
