Tag: gratin

Scallops (not au gratin) with Parma ham, pistachio and pine nuts – Italian Cuisine

Scallops (not au gratin) with Parma ham, pistachio and pine nuts


One of those combinations that would never come to mind, but once tried, you can't do without it. Without using the oven

A great classic of the Eighties are the scallops au gratin, those with champagne or saffron. These are instead a modern version, simply seared in a pan and which plays on the different flavors of fish and cured meats, for a sophisticated and absolutely not kitsch result.

Although their flavor does not seem to go well together, cured meats and fish can actually be paired with surprising results. Just think of the lard with prawns or octopus with 'nduja. Parma ham is fatty and has a nice acid note, which together with the marine aroma of the scallops give life to a complex and umami taste, for an appetizer that will appeal to both young people and those who basically regret those of "tradition". To accompany this recipe there is also a lemon and parsley gremolada, delicately bitter and with the aroma of citrus essential oils, which lightens and cleanses the palate, preparing it for another bite.

Ingredients for 6 servings

6 scallops with shell
6 slices of Parma ham
2 tablespoons of coarsely chopped pine nuts
2 tablespoons of coarsely chopped pistachios
Salt and pepper

For the gremolada
finely grated zest of 1 lemon
1 crushed clove of garlic
4 tablespoons of finely chopped parsley
3 tablespoons of olive oil

Method

Mix all the ingredients of the gremolada and season according to your taste. Drizzle the scallops with oil and cook them on the hot plate for 2 minutes on each side. Cut each scallop in half and place it on a shell, sprinkle it with the gremolata and cover it with pine nuts and pistachio. Complete with slices of Parma ham. Serve immediately.

Text by Jacopo Giavara and Margo Schachter

Fennel au gratin in all ways! – Italian Cuisine

Fennel au gratin in all ways!


You can brown the fennel simply with béchamel and parmesan, but also try to add aromatic herbs, other vegetables, ham, olives: everyone has their favorite recipe!

Not everyone loves fennel , especially i cooked fennel, but to please everyone, especially children, there is a solution: they can be proposed au gratin! The enveloping flavor of bechamel it can help to dilute the particular taste of fennel and make them more pleasant for everyone.

However, bechamel is not the only possible variant: there are different ways to enjoy them with this cooking method. Below, we suggest some delicious recipe, while in our gallery i tricks for a dish always at the top!

Classic gratin fennel

Ingredients

For this recipe you need 1 kg of fennel, 35 g of butter and 35 g of grated Parmesan cheese. To make the bechamel, 300 g of whole milk, 30 g of 00 flour, 30 g of butter, fine salt and nutmeg to taste.

Method

First, clean the fennel, remove the base and the tops with the tufts, then remove the outer leaves and cut them lengthwise. After washing them under running water, plunge them into a saucepan with boiling water and boil them for 10 minutes. When they are a little soft, brown them in a pan with a knob of butter for about 5 minutes.
Now it's time for the bechamel: in a saucepan, melt the butter over low heat, incorporating the flour little by little with the help of the whisk. The roux must turn golden: at this point add the milk, salt and nutmeg.
Now take the pan and arrange your fennel, covered with béchamel. Sprinkle with grated Parmigiano Reggiano and bake in a static oven at 200 ° for about half an hour. When the surface is golden, they are ready to be taken out of the oven.

Fennel au gratin with potatoes and carrots

This becomes a side dish or even a single dish (as substantial as it is), also ideal for those who are vegetarians. In addition to the fennel, get: 3 medium potatoes and 200 grams of carrots, then a mix of dried aromatic herbs in powder. Do this: peel the fennel as we indicated in the previous recipe, peel the potatoes and cut them into thin slices, finally the carrots, clean them and cut them into rings. In the pan, arrange the first layer of fennel, then the potatoes, and finally the carrots. Don't mix. Sprinkle everything with salt, a mix of aromatic herbs and a drizzle of extra virgin olive oil. Bake the pan, covered with aluminum foil, at 200 ° for about 20 minutes. Then remove, remove the aluminum and bake again for another 20 minutes. Serve hot.

Fennel au gratin with ham

A great classic that always goes, especially with children at the table. In addition to the fennel, get 120 g of Prague ham, 100 g of fontina, 40 g of grated Parmesan, 150 ml of fresh cream and 20 g of butter. Do this: after having cleaned the fennel, brown them in a pan with the butter, add 100 ml of cream, then the fontina cheese cut into small pieces, finally the ham cut into strips. Complete cooking, transferring everything to a baking dish, sprinkling with the remaining 50 ml of cream and sprinkling with grated Parmesan cheese. Bake at 200 degrees for about 20 minutes. Serve hot.

Fennel au gratin with turmeric

An original recipe, in which fennel looks like bruschetta. In addition to the fennel, you need 30 g of bread, 30 g of grated Parmesan cheese, 1 clove of garlic, turmeric and salt to taste. Do this: peel the fennel and cut them lengthwise, in a round shape. Arrange them on the baking sheet, lined with baking paper. Put the diced cheese, diced bread and the garlic clove in a blender, chop everything. Sprinkle the fennel slices with this mix and finally with turmeric powder. Preheat the oven to 200 ° and bake for 25 minutes. Serve hot.

Sicilian-style fennel au gratin

Sicilian-style fennel au gratin contain all the flavors and aromas of this island in a dish. In addition to fennel, you will need: 100 g of black olives, 1 tablespoon of salted capers, 8 cherry tomatoes, 50 g of stale bread crumbs, oregano, extra virgin olive oil and salt to taste. Do this: peel and cut the fennel into thin slices, desalt the capers under running water, cut the cherry tomatoes into four parts, take the breadcrumbs and pass it in a mixer, then season with extra virgin olive oil. Now preheat the oven to 180 °, place the slices of fennel on a baking sheet lined with parchment paper, salt them, sprinkle them with the olives, capers, cherry tomatoes and the crumb, finally with oregano. Salt again and bake for about half an hour. Serve hot.

Browse the tutorial for more tips for au gratin fennel

Fruit au gratin recipe – Italian Cuisine – Italian Cuisine

Fruit au gratin recipe - Italian Cuisine


  • 250 g granulated sugar
  • 80 g egg yolks
  • 15 g fresh ginger
  • 10 g seedless grapes
  • 8 g large blackberries
  • 8 blueberries
  • 4 mini kiwis
  • 2 untreated lemons
  • 2 passion fruits
  • 1 untreated orange
  • 1 apple
  • 1 yellow peach
  • 1 Abate pear
  • mango
  • sugar cane
  • mint

Peeled orange and lemons with a potato peeler; immerse the zest without the white part (albedo) in a saucepan of cold water, bring to a boil, drain and repeat the operation two more times.
United in a saucepan, the juice of the lemons and orange, the granulated sugar, the blanched rinds and the peeled ginger cut into sticks. Bring to a boil and cook at 118 ° C, until you get a syrup; filter it.
Mounted the yolks at high speed with the immersion whisk; add the syrup, continuing to whip until the mixture has cooled. Keep it in an airtight container in the refrigerator.
Cut sliced ​​apple, pear and peach, diced mango and halved berries and mini kiwis.
Season fruit with passion fruit seeds, 3-4 tablespoons of brown sugar and 5 mint leaves cut into strips, adding 1 tablespoon of rum or orange liqueur to taste.
Arrange the fruit in a pan, cover it with the cream of egg yolks and brown it in a hot oven with grill function for 3-5 minutes. You can accompany this fruit with ice cream, sorbet or almond granita.

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