Tag: au

Pasta au gratin: grandmother's Neapolitan recipe – Italian Cuisine

Neapolitan pasta au gratin is a first course that makes you happy. Tasty, crunchy on the outside and creamy on the inside: here's my family recipe to make it perfect

There gratin pasta is one of those recipes that could never be missing on Sundays, since I was a child. Like my grandmother used to do, beautiful Crisp on the surface, creamy is racy inside of.
The Neapolitan gratin pasta warms the heart and soul. How to describe it? It is a kind of baked pasta timbale, filled with cooked ham, mozzarella, smoked cheese or provolone, bechamel, well au gratin on the outside. An easy easy recipe that reserves great satisfactions.

gratin pasta

My version is the one I learned from my father (who in turn learned it from my grandmother). When I smelled the aroma of the more than generous sprinkling of pepper required by the recipe in the air, I knew it would be a really happy Sunday.

Pasta au gratin: Neapolitan recipe

The recipe for pasta au gratin requires the use of bechamel, strictly homemade. Try our basic recipe or that of bechamel with extra virgin olive oil, for an even more intriguing flavor.

The procedure is very simple, just follow a few rules to prepare a perfect dish.

Ingredients for four people

1 l Bechamel
500 g Pasta rigata (rigatoni, ziti or macaroni)
200 g Mozzarella
200 g Provola or scamorza cheese
250 g Cooked ham
Grated Parmigiano Reggiano
Bread crumbs
Extra virgin olive oil
pepper
nutmeg

Method

To prepare the pasta au gratin, start boiling the water and in the meantime cut the cooked ham into small pieces and the scamorza cheese into cubes (if you like, use provola or scamorza cheese smoked for a more intense taste). Also cut the mozzarella into pieces and dab it with a little kitchen paper to absorb the excess liquid.

Cook the pasta al dente and transfer it to a large bowl: add the bechamel, a pinch of nutmeg, plenty of pepper and 2-3 tablespoons of grated Parmesan. Start mixing and add the scamorza, mozzarella and ham. Mix once more, mixing all the ingredients well.

Transfer everything to a baking dish, sprinkle with Parmesan cheese, breadcrumbs and a drizzle of oil to promote gratin. Complete the cooking in a preheated oven at 180 ° for about 20 minutes, until the surface is golden brown. To ensure you a result super crunchy, move the dish to the top shelf of the oven and use the grill function about 5 minutes from the end of cooking.

Let it rest for a few minutes before serving and get ready for the delicious taste.

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Coq au vin blanc recipe – Italian Cuisine

Ingredients

1 Kg 1 livornese cockerel already divided into pieces
400 g dry white wine
300 g chicken broth
150 g borettane onions
100 g fresh cream
80 g bacon stretched into strips
12 medium champignon mushrooms
1 yolk
1 celery stalk
shallot
carrot
lemon
potato starch
parsley
laurel
garlic
extra virgin olive oil
thyme
salt
pepper

Duration: 2 h

Level: Middle

Dose: 4-6 people

To prepare the coq au vin blanc, brown, in a saucepan that can go into the oven, the bacon with 1 tablespoon of oil, then remove the bacon (keep it aside), add the carrot slices, 1 clove of garlic, the celery stalk and the chopped shallots. Keep the flame not too high so that the mince does not take on color.
Add salt and pepper the pieces of chanterelle and brown them on a high flame in another saucepan with 2-3 tablespoons of oil and 1 bay leaf for 4-6 minutes.
transfer the cockerel in the saucepan with the aromatic mince, add 2 sprigs of thyme, the bacon kept aside and the onions; turn up the heat again, pour in the wine, let it evaporate, then add also the chicken broth; boil, cover and bake at 180 ° C for 1 hour.
United the whole champignons and bake again for 10-15 minutes.
Jumbled up the yolk with the cream, a pinch of salt, the juice of 1/2 lemon, 1 tablespoon of chopped parsley and 1/2 teaspoon of potato starch.
Remove from the oven, let stand covered for 10 minutes, then transfer the pieces of chanterelle to a plate and add the cream mixed with the yolk, lemon and parsley.
Put the cockerel in a saucepan, bring back to low heat and stir gently for a few minutes.
serve the coq au vin blanc decorating with parsley leaves and accompanying as desired with mashed potatoes or boiled rice.

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How to make mussels au gratin – Italian Cuisine

A tasty and tasty cooking for an easy appetizer to prepare. And of … "beautiful presence"

The gratin mussels they are a tasty appetizer and very easy to prepare.
In this article we explain how to choose, clean and cook them to perfection.

How to choose mussels

Our advice is: trust your trusted fishmonger.
Mussels must always be fresh and never frozen for this kind of preparation.
To recognize a fresh mussel, feel its weight. You must feel the filling well and if it is too light, something is wrong.
Then analyze the color which must be a bright and spotless black.
Finally check that it is tightly closed and there are no dents. If slightly open or broken, eliminate it because inside the fruit will certainly have gone bad.

How to clean mussels

To clean the mussels you have to arm yourself with one brush or one net for washing dishesthe.
Rub it gently to remove impurities on the shell and rinse carefully.
Eliminate the beard that comes out of the shell from inside the fruit. Just grab it firmly and let it sway back and forth until it comes off.
At this point put the mussels in a large pan and cook them covered for five minutes to leave them open.

How to store mussels

The still closed raw mussels can be kept in the refrigerator inside a container, covered with a damp cloth for no more than 48 hours.
Open raw mussels can remain in the fridge for 4 or 5 hours at most.
Cooked mussels can be stored in the refrigerator for a maximum of 24 hours.
Mussels can be frozen only after cooking.

Recipe for mussels au gratin

In this recipe, mussels must not simply be cooked in a natural pan, but you must add extra virgin olive oil, a clove of garlic, a little white wine, parsley, fresh chilli and a couple of cherry tomatoes to give color.
After a few minutes they will be open and their cooking water will come out creating a tasty sauce.
At this point, open them well by removing the part of the shell without fruit and set aside the cooking water.
Prepare the filling with chopped white breadcrumbs with parsley, a clove of garlic, a handful of grated Parmesan cheese and a drizzle of extra virgin olive oil. Add a little cooking liquid to make the dough softer, but compact and not soft.
Cover the fruit inside the shell with the filling and cook the mussels on a baking sheet lined with parchment paper for 15 minutes at 200 °.

A curiosity

It is said that mussels should only be eaten in the months with the R, so January, May, June, July and August should be excluded.
In fact, mussels are good all year round, provided they are fresh!