Tag: baking

Baked vegetables: 15 recipes – Italian cuisine reinvented by Gordon Ramsay


The scent inebriates the kitchen: the baked vegetables they are ready! Very easy, quick, all you need is a tray and they don’t even get the stove dirty. And then the result is unique, delicious… More than sad vegetables, with our recipes.

Baked vegetables: easy and good all year round

The raw material almost always needs to be processed as little as possible, so that it remains easily recognisable: the condiments will make the ingredients delicious recipes. For example, baked fennel with herb and almond bread is great to bring to the table original, healthy and tasty way vegetables.

Also there pumpkin gives many emotions, prepared in the oven. With a few tricks it can become super tasty, just cut it into wedges, sprinkle it with a drizzle of oil, add salt, pepper and, if you want to be a little more daring, even a pinch of coffee. For those who are looking for a comfort food to pamper yourself, then cheeses and cured meats cannot be missing: an example? The quick baked side dish, a real delight. But also the onions stuffed with provolone, raisins and hazelnuts, which are also cheap, as well as delicious, and are truly capable of surprising even the most refined palates with that memory of the French soupe à l’oignon.

Vegetables, with their infinite palette of colors and flavours, enrich every course with taste: from the most delicious appetizers, to rich and substantial single dishes such as baked aubergines, side summer par excellence, to be sliced ​​or even stuffed, why not. An inevitable companion for second courses of meat and fish, baked vegetables are also excellent to be enjoyed in the simplest way with just oil, salt and pepper. A cheerful diced of vegetables cut into cubes and flavored with an aromatic panure, creates an irresistible gratin during cooking and finally, spinach: have you ever tried gratinating baked ones too? Very good.

15 recipes for irresistible baked vegetables

15 baked vegetable recipes

If baking is your favorite, watch this video

Coconut and chocolate cake without baking – Italian Cuisine


If you're craving sweet, but it's hot and you don't want to turn on the oven, make this cake. The proof that, even in summer, chocolate can be made!

Who said the hot appease the desire to sweet and of chocolate? For many, even in the summer heat, it is impossible to give up dessert. The important thing is to bring one to the table delicious recipe, but also fresh maybe prepared avoiding using the oven so as not to transform the house into a sauna.

There coconut and chocolate cake without cooking is definitely an excellent compromise for enjoying a summer dessert but making it without cooking and super quickly.

coconut-and-chocolate-cake

Coconut and chocolate summer cake, a no-bake dessert

Ingredients

To prepare this fresh and tasty dessert you will need: 100 g of coconut flour, 100 g of dry biscuits, 200 ml of milk (or dark) chocolate, 80 g of butter, 60 ml of water and granulated sugar.

Preparation

The first thing to do to prepare the coconut and chocolate summer cake is to chop the dry biscuits, add the coconut flour and mix them. In a saucepan and over low heat, one must then be prepared syrup with granulated sugar and water: a minute will be enough for it to dissolve, stirring vigorously. Melt half of the butter of the recipe in a saucepan and add it to the syrup before pouring it on the mixture with biscuits e coconut flour. Take a hinged pan and, with the mixture obtained, make it base for the cake, trying to level it well and obtain a homogeneous surface and put it in the freezer for about 20 minutes.

Meantime melt the chocolate in a bain-marie and, when it starts to melt, add the remaining butter into small pieces. Stir constantly, making sure that the chocolate does not heat up too much and does not create lumps. Let it cool and pour it in uniform way on the base with the biscuits and coconut flour, helping you with a cake spatula or spoon.

Sprinkle the cake with coconut flour and put it on in the fridge for at least half an hour then bring it to the table and enjoy it cold.

Browse the tutorial to read more tips on making coconut and chocolate cake

How to make the baking in foil: five tips – Italian Cuisine

How to make the baking in foil: five tips


Baking in foil is an easy, fast and healthy technique. Here are the tips from the chefs at La Scuola de La Cucina Italiana to make it better

There baking in foil among the cooking techniques, it is the most interesting: it combines the advantages of steaming and baking itself. With the cartoccio method, in addition to reducing cooking times, it is possible preserve nutrients to the maximum contained in foods and enhance the flavors and aromas of the dishes to be cooked. Here are the technical tips of the chefs de The School of Italian Cuisine, to prepare virtually any food quickly and easily!

One

Before starting to cook, wet the baking paper with a little dwater and then squeeze it well to make it softer and more workable.

Two

You can add to your recipe condiments to taste, such as aromatic herbs, garlic, onion and spices. Alternatively you can also use one liquid component, variable depending on the preparation, such as a broth, lemon or orange juice. You can even add an alcohol base to your preparation, such as wine or spirits.

Three

Pay close attention to to close perfectly the bag, to avoid both the loss of steam and liquids.

Four

It is true that you can cook anything in foil ingredient, such as meat, fish, vegetables and even cereals. However, it is preferable to choose products from dimensions reduced, so that cooking is faster and above all homogeneous.

Five

To obtain a more resistant foil, which allows to better preserve all the nutritional properties of the ingredients used, create a layer of foil on the outside or use two sheets of stacked baking paper.

Swordfish roll with black olives and American sweet potato

Ingredients for 4 people

500 g Swordfish
200 g Breadcrumbs
30 g Aromatic herbs
30 g Pecorino romano
15 g Capers
Extra virgin olive oil
Salt and pepper
400 g Boiled American potato
80 g Taggiasca olives

Method

Clean the sword slice and remove the skin. Cut at least 8 large and thin slices: beat them lightly. Chop the remaining flesh of the sword. Chop the aromatic herbs and mix them with the bread, pecorino cheese, capers and fish pulp. Salt and pepper. Stuff the fish slices, roll them up and fix with a toothpick. Peel the potatoes, mash them and season with oil, salt and pepper. On a sheet of baking paper, previously soaked and squeezed, form a flan, place the fish on top. Finish with a drizzle of oil and olives. Close the foil and bake at 180 degrees for about 10 minutes. Open the bag and serve.

Do you want to discover other precious techniques in the kitchen? See here the calendar of La Scuola of La Cucina Italiana: the chefs are waiting for you!

Texts by Giulia Ubaldi

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