Tag: gratin

Fennel au gratin | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Fennel au gratin |  Yummy Recipes

Crispy and quick, ready in just a few minutes, i fennel au gratin without bechamel they are a decidedly lighter variant of the classic recipe: the unmistakable taste of these purely winter vegetables and thetasty breading Of bread crumbs and of parmesan these are the secrets of a fresh side dish, excellent in combination with meat dishes because it is light and aromatic.

Easy to prepare and ideal for accompanying “robust” second courses (but not only), fennel gratin without bechamel are prepared in less Of half an hour: just clean the fennel and cut it into wedges, then season it with extra virgin olive oil, salt and parmesan for a breading that will provide a crunchy and delicious side dish in the oven.

A real “dinner saver”, i gratin fennel without bechamel they are perfect if you don’t want to spend too much time in the kitchen: among the options to bring to the table there is in fact this dish which can be served as a single dish or as a second course, but also as a side dish, to accompany omelettes or cheeses. Mouth watering is guaranteed: let’s see how to prepare them!

Gratin cauliflower – ‘s recipe – Italian Cuisine

Cavolfiore gratinato

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Other second course recipes

Baccalà au gratin, the Molise recipe for Christmas Eve – Italian Cuisine

The cod au gratin, in Molise arracanato, is a typical dish of Molise that is prepared on the occasion of Christmas Eve, when traditionally it is eaten lean

  • 800 g desalted cod fillet
  • 200 g of stale bread crumbs
  • 40 g walnut kernels
  • 40 g raisins
  • 8 pcs dried figs
  • parsley
  • garlic
  • cooked must
  • extra virgin olive oil

For the recipe of cod au gratin, clean the cod, removing all the thorns and place it in a pan suitable for passing from the oven to the table. Coarsely blend the breadcrumbs.
Chop the figs, walnuts and raisins. Finely chop a sprig of parsley with 1 clove of garlic and distribute part of it on the cod. Mix the remaining mince with the breadcrumbs and the chopped dried fruit. Season the fish with a drizzle of cooked must, then cover it with the mixture of bread and dried fruit. Drizzle with a drizzle of oil and bake at 180 ° C for about 20 minutes.

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