Tag: Baked

San Pietro baked recipe with fennel and lemon – Italian Cuisine

San Pietro baked recipe with fennel and lemon


  • 1 Kg 1 San Pietro fish
  • 100 g white wine
  • 50 g wild fennel
  • 12 cherry tomatoes
  • 1 untreated lemon
  • parsley
  • garlic
  • fresh cilantro
  • salt
  • extra virgin olive oil

Fillet the fish, obtaining 4 fillets; remove the skin.
Grease a ceramic dish of oil; add the fish fillets, add the lemon cut into 1 cm thick slices, a sprig of parsley, the fennel and 1 sprig of coriander not chopped, 1 clove of garlic with the crushed peel, the cherry tomatoes, the wine, another 2 tablespoons of oil and salt.
Cover the pan with aluminum foil and bake at 200 ° C for 20-25 minutes. Serve in the pan.
The alternative: instead of the San Pietro, one of the first fish that the young Cracco cooked at Ducasse, you can also use turbot or other white fish, which however do not equal the delicacy.

Incoming search terms:

Baked pumpkin … stuffed with cheese! – Italian Cuisine

Baked pumpkin ... stuffed with cheese!


Baked pumpkin is perfect for these autumn days and with cheese it becomes irresistible. What are you waiting for to prepare it?

Resist the pumpkin it is very difficult to resist this baked pumpkin with cheese it's practically impossible! Soft and very sweet, the pumpkin goes perfectly with the stronger taste of a cheese, seasoned or cooler, as you prefer. Baking in the oven will then make one of the latter thick and enveloping cream which will cover the pumpkin pieces making each bite irresistible.

How to cut the pumpkin

Often people stop cooking this wonderful vegetable for difficulty in cleaning it. In reality, you just need a sharp knife and that's it. For this recipe you just need to cut the calotte of the pumpkin, where the petiole is located. Set it aside. Once opened, with the help of a spoon remove part of the pulp and seeds, to make a hollow. The pumpkin will then be stuffed with a filling. For other recipes, stick a knife in the center, near the stalk. Then forcefully let it go down to the base and then repeat the operation about two centimeters from the first cut. Continue in this way until you have sliced ​​the whole pumpkin and then, placing each slice on the flat side, shell it with the same knife. With a spoon, remove the seeds central and reduce it to chunks. All simple, right?

The most suitable cheeses with pumpkin

The sweetness of the pumpkin goes well with many types of cheeses, from the tastiest to the most delicate, it's just a matter of taste! You can choose between a softer taleggio and a stronger fontina. Or opt for a cheese such as pecorino, extremely characterized, or a blue cheese. Here, too, you will be spoiled for choice in terms of sweetness and aging. You will have to reduce it to flakes or pieces, and with these fill the pumpkin and bake it.

The recipe for baked pumpkin with cheese

To cook this dish, get yourself one whole pumpkin. Open it as indicated above and empty the seeds with the help of a spoon. In a pan, fry in a little oil 150 g of leeks cleaned and sliced. Once they are cooked, add 100 g of hazelnuts chopped and 200 g of taleggio cheese done in chunks. Leave to heat on the stove for 5 minutes, add a few chopped needles of rosemary and mix well. Fill the pumpkin with this stuffing, close it with the cap, grease it with a drizzle of extra virgin olive oil and wrap it in aluminum foil. Bake your pumpkin for an hour at 175 °. Remove from the oven and serve.

In the Tutorial some other ideas for using baked pumpkin with cheese

Baked lasagna: 5 variations (you must try) – Italian Cuisine

Baked lasagna: 5 variations (you must try)


Baked lasagna they are one of the most cooked dishes of all time, a cult of tradition, whose recipe is handed down from mother to daughter. This happens because baked lasagna is not just a dish: it is the comfort food par excellence, the reason to get together at the table. The traditional version includes the filling made with meat sauce, but for a touch more, try to indulge yourself with seasonal cheeses and vegetables, such as pumpkin and artichokes.

Radicchio and smoked scamorza

Take a head of radicchio, clean it and cut it into strips. In a pan, brown a clove of garlic in a little oil and then add the cut radicchio. Let it dry for a few minutes and then set aside. Prepare a béchamel with 1 liter of milk, one and a half tablespoons of flour and 50 grams of butter. Mix the flour with the butter and then, always stirring, add the milk, salt and a little nutmeg. Let the cream thicken, then grease a pan and start composing the lasagna, alternating sheets of pasta, bechamel, radicchio and smoked scamorza cut into cubes. Finish with a sheet of pasta covered with grated Parmesan. Bake the pan at 180 ° and cook for 20-25 minutes, until you see a crust forming on the surface.

Pumpkin and porcini mushrooms

To prepare this filling, cook the peeled and chopped pumpkin in a pan with a little oil and a clove of garlic. When the garlic is golden, add a little water and cook for about 20 minutes, adding water if necessary. When the pumpkin is cooked, pass it to the mixer to obtain a homogeneous cream and add a little bechamel, so that the mixture is softer. Separately clean the mushrooms and slice them. Put them in a pan with oil and garlic and let them cook for about ten minutes. Salt them. In the meantime, butter a baking tray and roll out the sheets of pasta, alternating them with the pumpkin cream and mushrooms. Finish with the pasta and a sprinkling of grated Parmesan cheese. Bake at 180 degrees for 25 minutes and then serve.

Artichokes and brie

A perfect match, this with artichokes and brie cheese. To prepare the lasagna, clean the artichokes and leave them in a bowl with water and lemon until you cook them. Once all of them are cut, stew them for a few minutes in a pan with oil and a clove of garlic. Let them cook until they become soft. Salt them and add them to slices of brie. Add the béchamel to this mixture and then compose everything by alternating the sheets of pasta, the artichoke cream and brie, finishing with a layer of béchamel and a sprinkling of parmesan. Bake at 180 degrees and cook for 30 minutes.

Pistachio and mint pesto

For this version of the baked lasagna you can choose the common pesto, made of basil and pine nuts, or the version made with pistachios (unsalted and not toasted), pine nuts and fresh mint. The dish will have something fresher and more unusual. To prepare it, chop the pistachios and pine nuts in a mortar. Then add the fresh mint, grated Parmesan cheese and oil. Chop everything up. Mix well to prevent lumps from forming, season with salt and then make up the lasagna, alternating the sheets of pasta with the pesto. If the mixture is too thick, dilute it with a little warm water. If you like, you can add fiordilatte mozzarella cut into thin slices to the pesto. Finish with the pasta and a sprinkle of grated Parmesan and bake at 180 degrees for 25 minutes.

Leeks, smoked salmon and camembert

For this version of baked pasta, wash the leeks, remove the outer sheaths and cut away the greenest part. Make them into slices and then leave them to dry in a pan with extra virgin olive oil. Once ready, add salt and the leeks with the smoked salmon cut into strips. Start composing the lasagna: grease a baking tray and place a first layer of pasta. Add the leeks and salmon and top with the sliced ​​camembert. Alternate pasta and stuffing until the end. Bake at 180 degrees for 25 minutes and then serve.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close