Tag: gratin

Gratin Spinach Recipe – Italian Cuisine – Italian Cuisine

Ingredients

1 kg spinach
750 g milk
170 g Grated Grana Padano Dop
80 g butter
60 g flour
3 slices of sandwich bread
2 onions
1 clove of garlic
extra virgin olive oil
nutmeg
salt
pepper

Duration: 1 h

Level: Easy

Dose: 8 people

Wash spinach and dry them in a pan with 4 spoons of oil, the clove of garlic crushed with the peel and a pinch of salt for 2-3 minutes; squeeze them well and pat them with kitchen paper.
Peel the onions, slice them and dry them in a pan with 60 g of butter for 10 minutes. Add the flour, stir, then add the milk, season with salt, pepper and nutmeg and continue cooking for another 10-12 minutes, until the mixture begins to boil and thicken (bechamel).
Jumbled up spinach with béchamel sauce and add 100 g of grated parmesan, seasoning with salt and pepper.
Eliminate the edges to the slices of sandwich bread, cut it into pieces and blend it with 4 tablespoons of grated cheese.
Grease and sprinkle a baking dish (ø 20 cm) with grain; distribute the spinach to the béchamel, cover them with the cheese bread and complete with flakes of butter.
bake at 180 ° C for about 15 minutes.

Sicilian escarole au gratin – Italian Cuisine

First clean the escarole, removing the core and any damaged leaves and rinse them well under running water, then cut them.

Cut the bread into cubes, pitted the olives, desalinate the capers and rinse the cherry tomatoes well.

Start composing the pan: line the bottom with parchment paper, lay all the escarole on the bottom and salt slightly, then add cherry tomatoes, olives, capers and olives.
On top of all add julienne bread and pecorino and season with a little oil.
Bake for 15 minutes or until golden brown in a preheated convection oven at 180 ° C.

The Sicilian escarole au gratin is ready, I suggest you serve it warm, but they are also good lukewarm or even cold.

Recipe Oranges and au gratin cream – Italian Cuisine

Ingredients

100 g brown sugar
4 eggs
2 oranges
Grand Marnier
powdered ginger
cinnamon powder
nutmeg
vanilla
icing sugar
salt

Duration: 35 min

Level: Middle

Dose: 4 people

For the recipe for oranges and cream au gratin, peel the oranges and peel the wedges. Beat the egg whites until stiff, with a pinch of salt. Heat 2 tablespoons of Grand Marnier and melt the sugar, then let it cool.

Add it to the yolks and whip them until they are frothy and light, adding the seeds of half a vanilla pod, a pinch of ground cinnamon, one of ginger and one of nutmeg.

Incorporate the egg whites into the yolks, gently, obtaining a froth. Pour it in 4 ramequin (ø 10 cm). Arrange the orange wedges over the cream and bake the ramequins at 220 ° C for 4-5 '. Sprinkle with icing sugar and serve immediately.