Tag: Baked

How to make baked vegetables au gratin light – Italian Cuisine

How to make baked vegetables au gratin light

Using the oven you can prepare tempting side dishes, in a recipe that combines taste and lightness

Light and tasty, the baked vegetables au gratin light they are a quick and easy side dish to prepare, perfect in every season and ideal for accompany any second course. But not only that: they can also be served as an appetizer or on the occasion of an aperitif or a buffet, where they will certainly be highly appreciated by vegetarian and vegan guests. Among the advantages, moreover, there is that of being able to break the monotony and create a varied course, given that more vegetables can coexist in the same pan.

The ideal vegetables to make in the oven au gratin light

Among the most suitable vegetables to make au gratin there are undoubtedly the aubergines. Peppers, courgettes, tomatoes, carrots and onions are other highly appreciated ingredients for this preparation, as well as mushrooms, radicchio, fennel, cauliflower and pumpkin. You can really indulge yourself with your imagination and personal taste, using the recipe of baked vegetables au gratin light as an expedient to empty the refrigerator from leftovers.

Prepare and cook the vegetables

The first thing to do is wash and dry the chosen vegetables. Then cut them lengthwise, making slices about a centimeter thick. In a pan place a sheet of parchment paper and lay the slices on it, choosing the arrangement you like best. Alternatively, you can cut the vegetables into chunks and mix them in the pan. Season with a pinch of salt and a drizzle of oil, then cook at 180 ° for about 40 minutes.

The crunchy breading

While the vegetables are in the oven, prepare the breading base: parmesan and breadcrumbs in equal parts; parsley just enough. To vary, you can choose to replace parsley with other herbs or spices such as basil, oregano, coriander and rosemary. Chopped garlic is also a recommended ingredient, as long as the cubes are very thin. After 40 minutes, take the vegetables out of the oven and, with the help of a spoon, spread the breadcrumbs over all the vegetables. Bake again for about 10 minutes and then operate the grill for three minutes, so that a crispy crust forms on the vegetables.

Skewers of baked vegetables au gratin

For an aperitif, you can offer a very tasty variant of baked vegetables au gratin light: create some skewers of au gratin vegetables, alternating on the stick the slices of courgettes or aubergines with morsels of cheese or cherry tomatoes.

Store the au gratin vegetables

Gratinated vegetables are very popular with those who love the light food and they have the advantage that they can be prepared in advance: you can possibly store them in a closed container.

Recipe Grouper fillets, radicchio and baked beetroot – Italian Cuisine

Recipe Grouper fillets, radicchio and baked beetroot

  • 1 kg grouper fillets cleaned, with skin
  • 200 g boiled beetroot
  • 3 pieces of red radicchio
  • 1 pc pomegranate
  • fennel
  • vegetable broth
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for grouper fillets, radicchio and beetroot in the oven, place the grouper fillets in a plate lined with parchment paper with the side of the pulp facing upwards. Season them with a drizzle of oil, salt and pepper. Reduce the beetroot. Cut the pomegranate into 8 wedges, without removing the peel.
Browse the radicchio. Arrange all around the grouper fillets (keep some radicchio leaves to serve raw). Perfume with a few branches of fennel, sprinkle with a ladle of vegetable broth and bake at 180 ° C for 30-35 minutes. Remove from the oven and serve, completing with the radicchio leaves kept aside.

50 baked recipes in the pan – Italian Cuisine

Sweet and savory pies, fish, vegetables and baked meat, but also the inevitable pizza and a few surprises. Here's what to do in the pan

The oven is on and the pan. Let's start with these simple bases to cook 50 recipes from appetizers to desserts, from fish to pumpkin, to keep everyone happy. But before baking, some indication.
If your baking sheet it is not non-stick, take care to spread the parchment paper over it to prevent food from sticking. If you have to cook a dish with lots of volume, like a pie, get one instead baking tray with zipper lateral and removable base: it will allow you to transform the dish in the best way. Choose steel, iron and aluminum trays for all preparations and prefer those in copper for recipes that require strong heat conduction such as farinata.

Turn on the oven now and get ready to cook: octopus pie, potatoes and cabbage, quiche with turnip tops, potatoes and anchovies, inverted cake with late Treviso radicchio and Jerusalem artichokes, fillet with walnuts with caramelized late Treviso radicchio, chic pizza, puff pastry filled with Maddalena pasta and berries, pan of sardines and vegetables with carasau bread, salt-baked sea bream with celery leaves, Fillo dough pizzas with vegetables and sardines, perch in aromatic cartoccio, pan of new potatoes, spring onions and tomatoes, stuffed peppers of sea bass, prawns and squid, la Bari-style focaccia bread, focaccia stuffed with onions and beans with balsamic vinegar, gurnard rolls with ginger, fruit dumplings filled with vegetables and cheese, pumpkin quiche and vegetables, fillet steak of salmon in foil, lasagnette with ragù of capon and spinach, lasagna with zucchini pesto, speck and scamorza cheese, baked kid with silane potatoes, amberjack baking tray, leeks and plums, autumn vegetable pan, potatoes gratin, soft and sweet focaccia, baked bream with potatoes and pecorino cheese, smash of Cannara onions, potato cake with sardines and mozzarella, anchovy cake, pink salt porridge, cookies with lime, pizza with olives e ’nduja, Anchovies in cake tin, pumpkin gratin and macaroons, sbrisolona and sorbet with mandarin, thin stuffed focaccia, anchovy focaccia and zucchini flowers, pan of squid stuffed, pumpkin pan and cheese, pizza aromatica with perch fillets and wild herbs, mixed mushroom cupcakes and peppers, grated shavings with braised pumpkin, tsalted rose garden with endive and cooked ham, mini Croissant with cheese and ham, croquettes of artichokes and bacon, Neapolitan sfogliatelle, puff pastry with pear and stracchino cream, crunchy apple chips, anchovies in cake is pizza with stracchino, porcini, pesto.

The focaccia from Bari, the scent of a city
The focaccia from Bari, the scent of a city.

Our 50 recipes to prepare in a pan

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