Tag: Baked

Baked onions, courgette and mint cream recipe – Italian Cuisine

Baked onions, courgette and mint cream recipe


  • 4 golden onions
  • 700 g courgettes
  • 30 g mint leaves plus a little
  • extra virgin olive oil
  • salt

For the recipe of baked onions, courgette and mint cream, crumpled and molded in your hands an aluminum sheet so as to create a round base (diam 6-7 cm) slightly concave in the center; place it on a baking sheet and lay an onion on it so that it remains standing: do the same with the other 3 onions. Bake them at 160 ° C for 45-50 minutes.
Check the courgettes, cut them into pieces and boil them in unsalted boiling water for 5-6 minutes; drain and blend them with mint leaves, a pinch of salt and 50 g of oil until a smooth and shiny green cream is obtained.
Remove from the oven, peel them and divide them into layers. Pour the courgette cream onto the plates, spread the onion flakes, other mint leaves on top and season with salt.

White baked pasta, the classic recipe – Italian Cuisine

White baked pasta, the classic recipe


An easy and appetizing first course, baked pasta has no fear and can be loved in all its variations

From region to region, from oven to oven, this pleasure dish has conquered the palates of Italian families. A "smart" dish that can be prepared with various pasta shapes, both dry and fresh, macaroni, rings, ziti or paccheri, alternated in the pan with cheese and bechamel. Different ingredients can be added according to the season and what remains in the pantry, enrich with tomato and ragù, boiled eggs, meatballs, salami and mozzarella. Today we prepare the white baked pasta, the basic recipe from which everything started.

White baked pasta recipe

Ingredients

500 g milk
400 g dry striped pasta
100 g asiago cheese
100 g fontina cheese
50 g butter
50 g flour
grated Parmesan
nutmeg
salt

Method

First start with the bechamel, melt the butter in a saucepan, unite the flour and mix with the whisk to obtain a thick mixture, said roux. Insaporitelo with a pinch of salt and a grated nutmeg, seethe for 2-3 minutes on very low heat, stirring constantly. Heat apart from the milk, when it is boiling, pour it in the saucepan with the roux, mix and bring to the boil. Continue cooking for another 5 minutes, obtaining a smooth and creamy bechamel. Cut the cheeses diced asiago and fontina cheese, the smaller they are, the better they will melt in the béchamel sauce (if you prefer, coarsely grate them). Remove the béchamel from the heat and melt the diced cheeses, keeping a handful for the final gratin. Boil until 2/3 of the cooking, drain it, transfer it to the bowl with the bechamel sauce and flavor it with a little grated parmesan. Place the pasta in a baking dish sprinkle with the diced cheese, sprinkle with other grated parmesan and add a few flakes of butter. bake at 210 ° C for 10-11 minutes.

Baked pasta: the advice

Choose the boiling point of the pasta according to the seasoning: if it is rich and liquid, cook it for 2/3, if it is dry, bring it almost to cooking.
Opt for ramekins ceramic, glass or terracotta: being bad conductors, the dough will remain more humid in the center.
Sprinkle the surface with grated or breadcrumbs cheese and add melted butter or some flakes while cooking to brown the surface well.
bake in a preheated oven to avoid overcooking the pasta.

Recipe Baked glazed pork with vegetables – Italian Cuisine

Recipe Baked glazed pork with vegetables


  • 700 g pork fillet
  • 140 g peeled carrot
  • 80 g peeled celery
  • 80 g peeled fennel
  • 80 g peeled leek
  • 60 g peeled turnip
  • 50 g whole sugar
  • 10 g acacia honey
  • sweet paprika
  • apple cider vinegar
  • pepper
  • extra virgin olive oil
  • coarse and fine salt

For the recipe of pork glazed in the oven with vegetables, massage the fillet with sweet paprika, coarse salt, pepper and 30 g of oil, distributing the dressing evenly over the entire surface; then massage it with 10 g of acacia honey and let it rest for 30 minutes.

Bake the fillet at 120 ° C in the fan oven for about 50 '. If you have the appropriate thermometer, check that the core temperature is 60 ° C. Remove from the oven, brown it in a pan with a drizzle of oil for 10 'on all sides (until it reaches 66 ° C), then let it rest for 3-4', then cut it into slices.

Lightly heat a non-stick pan, then pour 50 g of raw sugar and cook over low heat until it begins to melt. Then add the celery, fennel and carrots, all cut into strips, and cook for 2 ', then add the leek and turnip, in strips, salt and cook for another 2', finally add 30-50 g of vinegar and leave it evaporate for no more than 1 ′. Serve the pork with the vegetables.

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