Italian rarebit with oregano

Italian rarebit with oregano

By
From
The Herb & Flower Cookbook
Serves
2
Cooking time
20 mins

This is like a cross between a Welsh rarebit and the croque monsieur – cheese, ham, toast and grilled gooeyness. I’ve used all Italian ingredients (except the bread, because nothing beats a bit of Farmhouse White), but if you don’t have them to hand you could just use regular ham or cheese. Rich, filling and satisfying, this is a hangover cure at its most perfect.

Ingredients

Quantity Ingredient
a small knob butter
2 teaspoons plain flour
100ml milk
75g taleggio or other creamy italian cheese, roughly chopped
1 egg yolk
1 tablespoon oregano, chopped
2 slices good white bread
2 slices prosciutto
a handful cherry tomatoes, (optional)

Method

  1. Preheat the grill to high. melt the butter in a small pan. Stir in the flour to form a thick, smooth paste. gradually add the milk, a little at a time, stirring constantly until you have a creamy sauce. Add the cheese, egg yolk and oregano and gently beat until the cheese has melted. the sauce should be a thick, gloopy consistency.
  2. Toast the bread until golden brown on both sides. Place a slice of prosciutto on each piece of toast and spoon the cheese sauce on top. If you’re using cherry tomatoes, cut them in half and dot them over the cheese.
  3. Transfer the toast to a baking tray, cheese side up, and place them under the grill for 6–8 minutes, until the cheese is brown and bubbling. Serve immediately.

Substitute the oregano with...

  • Basil, thyme and sage.
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