Tag: gratin

Recipe Stuffed artichokes au gratin – Italian Cuisine – Italian Cuisine

Ingredients

600 g cleaned champignon mushrooms
8 breast artichokes
mint
lemon
Parmigiano Reggiano Dop
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Easy

Dose: 4 people

To prepare stuffed artichokes au gratin, cut the mushrooms very finely.
Check artichokes: dig them by removing the internal fluff (the so-called pappus) with a scoop; immerse them gradually in water mixed with 1/2 lemon juice. Keep the first 5-6 cm of the stems, decorticate them and chop them.
Prepare the filling: brown the mushrooms and the stalks of the artichokes in a saucepan with 4-5 tablespoons of oil, a pinch of salt and 1/2 tablespoon of water; cook over high heat until the mushrooms begin to release their water; then lower the heat to the minimum, cover and cook for about 30 minutes, then remove the lid and let the remaining liquid dry for about ten minutes more.
Arrange the artichokes in a saucepan that contains them to an extent, with the part dug upwards; salt them, pepper them and perfume with 1 sprig of mint. Add plenty of oil, about 1 cm level (then it will be drained). Then pour the water and lemon in which you have immersed the artichokes, up to half the height of the vegetables: it will serve to cook them keeping them clear.
cover with a lid, bring to the boil, then lower and cook for about 30 minutes.
Strain the artichokes and place them in a container suitable for the oven.
Jumbled up the filling with 1 tablespoon of grated Parmesan and distribute it inside the artichokes.
sprinkle with other grated Parmesan and cook them in the oven at 200 ° C for about 10 minutes.

Recipe Stuffed vegetable pan au gratin – Italian Cuisine

Ingredients

300 g sliced veal pulp
200 g homemade bread
120 g milk
8 medium cherry tomatoes
8 stemmed courgette flowers
2 medium onions
2 courgettes
2 slices of sandwich bread
2 eggs
1 eggplant
grated Parmesan
shallot
garlic
parsley
marjoram
butter
vegetable broth
extra virgin olive oil
salt
pepper

Duration: 1 h 45 min

Level: Middle

Dose: 8 people

For the recipe of the pan of stuffed vegetables au gratin, cut a cap from the side of each cherry tomato, keeping it. Empty the tomatoes, salt them and put them upside down to drain for 1 hour, then dry them with kitchen paper. Slice the homemade bread and toast it in the oven. Lightly rub it with garlic, cut it into small pieces and collect it in a bowl with the eggs and milk. Stir and leave to rest for 30 minutes. Cut the onions with a vertical cut along the side, reaching the center (as if it were the first cut to obtain a segment).

Dip them in a saucepan in cold water and cook them for 5 minutes from the boil, then let them cool in their water. Drain and browse them; choose the 8 most homogeneous sheaths, which will almost look like shells. Slice the courgettes and the aubergine (the ideal would be to use the mandolin) obtaining 16 ribbons of courgette and 8 thin slices of aubergine. Wither them quickly in a pan sprinkled with salt, so as to soften them.

Clean the courgette flowers, depriving them of the central pistil and keeping the stems. Blend the crusty breadcrumbs with a spoonful of parmesan, 2 slices of minced garlic, parsley and marjoram. Heat 3 tablespoons of oil in a pan with a minced pepper and cook the slices of veal, a little beaten, for 4-5 '.

Remove the slices and add a knob of butter, a peeled and chopped shallot, a peeled and halved garlic clove to the cooking juices; fry for 2 ', then add a sprig of chopped parsley and marjoram and a ladle of broth. Chop the veal slices and put them back in the pan, then let them cool. Chop the meat with its sauce in the food processor, add the homemade bread soaked with all the liquid and give another shot of robot, then collect everything in a bowl, salt, pepper and complete with 2 tablespoons of parmesan (filling).

Fill cherry tomatoes, courgette flowers and onion shells with the filling; wrap each slice of aubergine around a nut of filling; partially overlap the slices of courgette two by two and also wrap around a walnut filling. Arrange all the vegetables in a pan; close the tomatoes with their caps and sprinkle everything with the sandwich bread. Sprinkle with oil and bake at 200 ° C for 15 minutes.

Piadina alla riminese with vegetables au gratin: 3 ideas – Italian Cuisine

For a quick but tasty lunch, the solution is often the piadina. But have you ever tried it with au gratin vegetables? Here are some ideas for stuffing it

There piadina alla riminese it is one of the most famous and appreciated fast and tasty dishes of the Italian cuisine but, to taste its true flavor and follow the original recipe it is mandatory to use the rolling pin, cook it preferably on a baking tray terracotta and eat it immediately after cooking it, without waiting for it to lose its typical fragrance.

As the carasau bread, the marchigiana crescia or the Emilian tigella, the piadina alla riminese is part of the "yeast-free breads" dear to the Italian tradition of the Bel Paese.

piadina alla riminese original recipe

Precisely because of the "simple" nature of this preparation, the piadina alla riminese needs one filling "Strong" and full of flavor. From the classic with ham raw, rocket and squacquerone to those stuffed with sausage, mortadella, provola, gorgonzola and even, for those who love dessert, Nutella.

And for those who love stuffed with vegetables?

Piadina alla riminese with vegetables au gratin: here's how

Piadina with le zucchini au gratin it's a great classic. The flavor of the piadina goes perfectly with that of the courgettes. To gratin the zucchini, just prepare one chopped with parsley, breadcrumbs and grated Parmesan cheese, a pinch of salt and ground pepper and sprinkle the courgettes with the mixture directly on a baking sheet, season with a drizzle of extra virgin olive oil and cook in the oven at 200 ° for about 20 minutes. In this case the piadina goes "enriched”With a soft cheese.

Another original idea for the filling is a mix of aubergines, peppers and tomatoes, for a strong flavor and a piadina alla riminese really rich in taste. If you have opted for this choice, start by cutting each vegetable a depending on its shape: the striped peppers, the aubergines in disks and the tomatoes in half, adding a pinch of salt and turning them upside down to drain them well for about 30 minutes. Before putting the vegetables in oven (25 minutes at 200 ° C) to gratin them, stuff them with the usual mix of breadcrumbs, grated cheese and spices.

Even the piadina with courgettes, aubergines and onions au gratin it is ideal for bringing a tasty dish to the table. To prepare it will be enough wash the vegetables and cut them into thin slices. Then, always in the oven at 200 °, they must be cooked after dusting them with bread crumbs, cheese (maybe pecorino) and aromatic herbs, without forgetting a drizzle of oil, salt and pepper.