Tag: gratin

How to make baked vegetables au gratin light – Italian Cuisine

Using the oven you can prepare tempting side dishes, in a recipe that combines taste and lightness

Light and tasty, the baked vegetables au gratin light they are a quick and easy side dish to prepare, perfect in every season and ideal for accompany any second course. But not only that: they can also be served as an appetizer or on the occasion of an aperitif or a buffet, where they will certainly be highly appreciated by vegetarian and vegan guests. Among the advantages, moreover, there is that of being able to break the monotony and create a varied course, given that more vegetables can coexist in the same pan.

The ideal vegetables to make in the oven au gratin light

Among the most suitable vegetables to make au gratin there are undoubtedly the aubergines. Peppers, courgettes, tomatoes, carrots and onions are other highly appreciated ingredients for this preparation, as well as mushrooms, radicchio, fennel, cauliflower and pumpkin. You can really indulge yourself with your imagination and personal taste, using the recipe of baked vegetables au gratin light as an expedient to empty the refrigerator from leftovers.

Prepare and cook the vegetables

The first thing to do is wash and dry the chosen vegetables. Then cut them lengthwise, making slices about a centimeter thick. In a pan place a sheet of parchment paper and lay the slices on it, choosing the arrangement you like best. Alternatively, you can cut the vegetables into chunks and mix them in the pan. Season with a pinch of salt and a drizzle of oil, then cook at 180 ° for about 40 minutes.

The crunchy breading

While the vegetables are in the oven, prepare the breading base: parmesan and breadcrumbs in equal parts; parsley just enough. To vary, you can choose to replace parsley with other herbs or spices such as basil, oregano, coriander and rosemary. Chopped garlic is also a recommended ingredient, as long as the cubes are very thin. After 40 minutes, take the vegetables out of the oven and, with the help of a spoon, spread the breadcrumbs over all the vegetables. Bake again for about 10 minutes and then operate the grill for three minutes, so that a crispy crust forms on the vegetables.

Skewers of baked vegetables au gratin

For an aperitif, you can offer a very tasty variant of baked vegetables au gratin light: create some skewers of au gratin vegetables, alternating on the stick the slices of courgettes or aubergines with morsels of cheese or cherry tomatoes.

Store the au gratin vegetables

Gratinated vegetables are very popular with those who love the light food and they have the advantage that they can be prepared in advance: you can possibly store them in a closed container.

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Fennel au gratin with the Mediterranean – Italian Cuisine

THE Mediterranean-style fennel au gratin they are a tasty and easy to make side dish, as well as a different way of bringing fennels to the table. If you are not fond of cooked fennel, this recipe could change your mind, because the combination of flavors and textures make them a really interesting dish. If, on the other hand, you already appreciate the classic fennel au gratin, you can't not try this variation so rich in taste and color;) I have spotted this recipe on the recipe Facebook group and I immediately tried its preparation, and now, here I am 🙂

First of all, clean the fennels by removing stiff and fibrous stems and outer leaves.
Cut them into 4 wedges, wash them well and then divide the wedges into slices.

Clean the onions and cut them into slices, then wash the tomatoes and cut them into 2 or 4 parts, depending on the size.

Arrange fennel, onions and cherry tomatoes on a baking sheet lined with parchment paper.
Also add the olives and season with oil and salt.
Sprinkle with breadcrumbs, then cook for about 25 minutes at 180 ° C in a preheated ventilated oven.

Mediterranean-style fennel au gratin is ready, serve hot or warm.

Recipe Campanelle au gratin – Italian Cuisine – Italian Cuisine

Ingredients For the crumble

100 g flour
80 g butter
50 g Parmigiano Reggiano Dop
10 g extra virgin olive oil

Ingredients For pasta

1 L milk
600 g bell-shaped pasta
300 g Tropea onion peeled
250 g taleggio
50 g cornstarch
sugar
salt
pepper

Duration: 1 h 40 min

Level: Middle

Dose: 8 people

For the recipe of the aubergine bells, mix the butter, grated Parmesan, flour and oil. Spread the mixture into a baking pan lined with baking paper and cook in a ventilated oven at 190 ° C for about 15 minutes.
FOR THE PASTA: Cut the onion into thin slices, add salt and let it rest in a colander for 15 minutes, then wash it, dry it and place it on a baking sheet lined with parchment paper. Sprinkle with 1 tablespoon of sugar and dry in the oven at 120 ° C for 1 hour. Dilute the cornstarch in 200 g of milk. Heat the rest of the milk with a little salt and pepper, then pour the milk with the cornstarch, mix well with the whisk, cook until it boils, add the taleggio cheese into pieces and let it melt to obtain a cream.
Bring the water to the boil for the pasta, add salt and boil the bells. Drain al dente and season with the taleggio cream. Pour into a baking dish and bake at 220 ° C for about 10 minutes, take it out of the oven and serve with the onion and the crumble.