Tag: Baked

Baked sole recipe with fennel and ginger – Italian Cuisine

Baked sole recipe with fennel and ginger


  • 800 g peeled sole fillets
  • 4 green Camoni tomatoes
  • 2 spring onions
  • 1 lime
  • fresh ginger
  • fennel
  • extra virgin olive oil
  • salt
  • pepper

To prepare the sole baked with fennel and ginger, preheat the oven to 230 ° C in ventilated mode.
Rinse tomatoes and lime.
Reduce ginger and lime slices, without removing the skins; cut the tomatoes in half.
Clean spring onions, removing the ends. Cut them into 4 parts lengthwise and then in half. Grease oil a pan, create a bed of fennel and sit on top of the sole fillets, add the vegetables cut into pieces, ginger and lime, salt and bake for 6-7 minutes, placing the pan in the top shelf.
serve with a sprinkling of pepper, decorating with fresh fennel.

Baked Peppers – Baked Peppers Recipe – Italian Cuisine

»Baked Peppers - Misya Baked Peppers Recipe


First wash and clean the peppers (removing the stalk and the internal seeds) and the onion, then cut the first into strips and the second into slices.

Add peppers, onion, tomatoes (washed and cut into pieces), well desalted capers, salt and oil in a bowl and mix.
Then transfer to an ovenproof dish suitable for cooking in the oven and cook for about 40 minutes in a preheated static oven at 200 ° C, mixing well halfway through cooking (therefore after the first 20 minutes).

The baked peppers are ready: mix again, let it cool a little and serve.

Baked tuna vegetables – Italian Cuisine

»Baked tuna vegetables


The baked tuna vegetables they are a nice idea for a tasty, versatile appetizer and to be prepared without too much effort. Once the vegetables are cleaned and the pan is composed, you can put everything in the oven to cook au gratin, while you do something else, maybe relaxing with a good book. You will find a dish rich in taste, which depending on the quantities you can also use as a second course with a side dish, making it a single dish with the addition of a little bread.
Not only that, but you can also vary the composition to use this recipe as recycling idea for all the vegetable remnants you find in the fridge. You can vary the proportion, or just the vegetables (peppers, tomatoes, broccoli …), as well as the type of cheese (caciocavallo, emmental, brie …), or maybe add flavors (rosemary, thyme, paprika … ) to try a different dish every time!

First wash the vegetables, peel them and cut them into chunks.

Arrange them in a pan suitable for the oven, season with salt and oil and mix them.
Sprinkle them with breadcrumbs and a little oil and cook for 20-25 minutes in a preheated convection oven at 200 ° C.
When the breading starts to brown, take out of the oven, sprinkle with well drained and crumbled tuna and diced scamorza and cook for 5-10 minutes, until the cheese is well melted.

The baked tuna vegetables are ready, serve hot or warm to keep the cheese stringy.

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