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Salt mill in stainless steel, 30 cm

Paris Chef u'Select Salt Mill | In stock

And supposing the mill used by the great Chefs was in your own kitchen? The Paris Chef salt mill is the model that you need. Suitable for intensive use with the large-capacity reservoir, the full stainless steel finish and the u’Select adjustment, Paris Chef is a mill that you won’t want to be without.

 

An emblematic mill for high-quality culinary creation

The Paris Chef 30 cm salt mill is equipped with the exclusive Peugeot u’Select grinding adjustment system. You can use it to adjust the salt coarseness precisely, from fine to coarse, without any problems. The materials used in the design of this salt mill are of high quality, offering great strength over time. The large-capacity reservoir will allow the mill to be used for a long time before it needs to be filled again. The steel mechanism comes with a lifetime guarantee. A professional mill for use at home.


 

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x $174.00 = $174.00

Random Recipe

Ingredients Butternut Squash, Spinach and Goat Cheese Lasagna Directions

Butternut Squash, Spinach and Goat Cheese Lasagna


1 box oven-ready lasagna noodles (or fresh lasagna)
1 butternut squash, peeled, seeded and cubed (about 6 cups/850g)
2 Tablespoons extra virgin olive oil
Salt and black pepper
6 Tablespoons (80g) unsalted butter
2 cloves garlic, minced
8-10 fresh sage leaves + extra for serving
1 sprig fresh rosemary + extra for serving
1/4 cup (30g) all-purpose flour
2 cups (50 cl) vegetable broth, lukewarm
2 cups (50 cl) whole milk, lukewarm
1/4 teaspoon nutmeg, freshly grated
1 cup (250g) whole milk ricotta cheese, at room temperature
2 cups (500g) fresh goat cheese, at room temperature, divided + extra to sprinkle
1 cup (130g) shredded cheese (such as shredded mozzarella), to sprinkle
4-5 cups (120-150g) fresh baby spinach

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, toss together the diced butternut squash with olive oil, salt and pepper. Transfer to the prepared baking sheet and roast in the oven for 25-30 minutes or until tender, stirring every so often to ensure squash is roasted evenly.
3. Transfer to a shallow dish and mash the roasted butternut squash with a fork. Stir in the ricotta with 1 cup of the fresh goat cheese. Season with salt and pepper and stir well.
4. Prepare the bechamel: heat the butter in a large skillet over medium heat. Add minced garlic, sage, rosemary, and cook until the butter begins to brown, about 2-3 minutes. Remove the sage and rosemary from the skillet. Whisk in the flour and cook for about 1 minute. Slowly pour in the milk and broth, whisking until combined. Add the nutmeg, salt and pepper. Adjust seasoning as needed.
5. Bring bechamel to a boil and stir for a couple of minutes. Add the remaining cup of goat cheese and stir until melted. Add spinach and stir until wilted. Remove from the heat and set aside.
6. Lightly butter a 8×8 inch (21,7 cm) baking dish. Spread one layer of the bechamel with spinach in the bottom of the dish, cover with lasagna sheets, and spread a layer of the mashed butternut squash. Sprinkle some grated cheese and extra goat cheese on top, and cover with more bechamel.
7. Add another layer of lasagna and repeat: spread one layer of mashed butternut squash, sprinkle some cheese over, add one layer of bechamel. Repeat one more time if needed, and finish with a layer of bechamel. Sprinkle the remaining grated cheese on top and bake for 45 minutes or until slightly golden-brown in surface. Let stand 5 minutes and enjoy!