Tag: gratin

Recipe Crostoni of polenta gratin with Taleggio cheese – Italian Cuisine

Ingredients

250 g yellow polenta flour
250 g mature taleggio
80 g onion
50 g strained pancetta
thyme
salt

Duration: 1 h

Level: Easy

Dose: 8 people

To prepare the polenta croutons au gratin with taleggio cheese, prepare the polenta (one day for the other): pour the flour in a liter of salted boiling water, diluting any lumps then, stirring often, let it cook for about 50 '. Pour the polenta on a sheet of baking paper and roll it into a large salami that will let it cool. To serve, prepare a chopped onion, thyme, bacon and fry in a pan, over very low heat. Slice the polenta salami into 16 one-centimeter thick washers, place them on a plate, garnish with a teaspoon of sauté, diced taleggio cheese and pass them in a gratin oven. Serve the hot croutons.

Recipe scallops au gratin – Italian Cuisine – Italian Cuisine

Ingredients

12 scallops
200 g pana
50 g leek
40 g courgette green
40 g celeriac
40 g carrot
shallot
White bread
Cognac
olive oil
salt up and big
pepper

Duration: 1 h

Level: Easy

Dose: 6 people

For the recipe of scallops au gratin, brush the scallops closed for a long time, to remove from the shells the sandy residues, then open them raw, remove the sandy bag, pass the shellfish under running water, drain and put them to marinate for 40 'in half a cup of Cognac (6 empty shells preserved).
Meanwhile, reduce the leek, courgette green, celeriac and carrot into thin slices (julienne); heat a little oil and sauté the vegetable julienne for a couple of minutes; turn off and salt. Whip the cream and flavor it with very finely chopped shallot. Mince 6 slices of sandwich bread after having removed the crust. Drain the scallops from the Cognac, dry them, put two per shell (use the shells kept aside), then add salt, pepper, cover with the vegetable julienne, the cream and complete with a sprinkling of ground bread. Place the scallops in a baking dish, laying them on a bed of coarse salt, then pass them to gratin in the oven for 8 '. Serve hot.

Gratin razor clams – Misolic gratin Cannolicchi recipe – Italian Cuisine

Begin to purge the razor clams by soaking them in sea water (or water and salt) for about 1 hour.

Using a knife, remove the intestinal sac, then rinse them thoroughly with running water.

Arrange the razor clams inside an oven dish, without overlapping them, with the mollusc part facing upwards.
Add the melted butter with the minced parsley and flavor the razor clams.

Add bread crumbs, salt and pepper and bake in a preheated oven at 250 ° C for 5 minutes at the grill.

Your gratin razor clams are ready to be served.

TAGS: Cannolicchi Recipe gratinated | How to prepare Cannolicchi gratinated | Razor-shells gratin recipe

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