Tag: au

Baccalà au gratin, the Molise recipe for Christmas Eve – Italian Cuisine

The cod au gratin, in Molise arracanato, is a typical dish of Molise that is prepared on the occasion of Christmas Eve, when traditionally it is eaten lean

  • 800 g desalted cod fillet
  • 200 g of stale bread crumbs
  • 40 g walnut kernels
  • 40 g raisins
  • 8 pcs dried figs
  • parsley
  • garlic
  • cooked must
  • extra virgin olive oil

For the recipe of cod au gratin, clean the cod, removing all the thorns and place it in a pan suitable for passing from the oven to the table. Coarsely blend the breadcrumbs.
Chop the figs, walnuts and raisins. Finely chop a sprig of parsley with 1 clove of garlic and distribute part of it on the cod. Mix the remaining mince with the breadcrumbs and the chopped dried fruit. Season the fish with a drizzle of cooked must, then cover it with the mixture of bread and dried fruit. Drizzle with a drizzle of oil and bake at 180 ° C for about 20 minutes.

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Recipe Eggplant au gratin with pecorino cheese, with onions, courgettes and pine nuts – Italian Cuisine

  • 500 g 2 aubergines
  • 300 g zucchini
  • 15 g pine nuts
  • 1/2 red onion
  • sugar
  • thyme
  • Taggiasca olives
  • Pecorino Dop
  • peanut oil
  • vinegar
  • extra virgin olive oil

For the recipe aubergines au gratin with pecorino cheese, with onions, courgettes and pine nuts, wash the aubergines and cut them into wedges, lengthwise, without removing the stalk.
Grease them with a drizzle of oil, add a few sprigs of thyme and bake at 200 ° C for about 15 minutes.
Cut diced courgettes, eliminating the part too rich in seeds. Brown them in a pan with a drizzle of oil and the pine nuts for about 10 minutes. Add 1 spoonful of Taggiasca olives and cook for another 1 minute, stirring.
Cut the onion into wedges. Heat a drizzle of peanut oil in a saucepan (which does not interfere with the taste of the onion: if you prefer, you can also use extra virgin olive oil). Add the onion, a dash of vinegar and a pinch of sugar. Cook for 2-3 minutes.
Remove from the oven the aubergines, sprinkle with grated pecorino and bake again at 200 ° C for 1-2 minutes, until browned.
Serve them together with sautéed courgettes and onions, completing as desired with fresh thyme sprigs.

Recipe: Valeria Nozari, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Scallops (not au gratin) with Parma ham, pistachio and pine nuts – Italian Cuisine

Scallops (not au gratin) with Parma ham, pistachio and pine nuts

One of those combinations that would never come to mind, but once tried, you can't do without it. Without using the oven

A great classic of the Eighties are the scallops au gratin, those with champagne or saffron. These are instead a modern version, simply seared in a pan and which plays on the different flavors of fish and cured meats, for a sophisticated and absolutely not kitsch result.

Although their flavor does not seem to go well together, cured meats and fish can actually be paired with surprising results. Just think of the lard with prawns or octopus with 'nduja. Parma ham is fatty and has a nice acid note, which together with the marine aroma of the scallops give life to a complex and umami taste, for an appetizer that will appeal to both young people and those who basically regret those of "tradition". To accompany this recipe there is also a lemon and parsley gremolada, delicately bitter and with the aroma of citrus essential oils, which lightens and cleanses the palate, preparing it for another bite.

Ingredients for 6 servings

6 scallops with shell
6 slices of Parma ham
2 tablespoons of coarsely chopped pine nuts
2 tablespoons of coarsely chopped pistachios
Salt and pepper

For the gremolada
finely grated zest of 1 lemon
1 crushed clove of garlic
4 tablespoons of finely chopped parsley
3 tablespoons of olive oil


Mix all the ingredients of the gremolada and season according to your taste. Drizzle the scallops with oil and cook them on the hot plate for 2 minutes on each side. Cut each scallop in half and place it on a shell, sprinkle it with the gremolata and cover it with pine nuts and pistachio. Complete with slices of Parma ham. Serve immediately.

Text by Jacopo Giavara and Margo Schachter

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