Tag: gratin

Recipe Aperitif of mussels au gratin – Italian Cuisine

Ingredients

1 Kg mussels
100 g breadcrumbs
100 g grated pecorino cheese
2 pcs garlic cloves
dry oregano
chopped parsley
salt
extra virgin olive oil

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of mussels au gratin, clean the mussels and let them open in a saucepan with 1 clove of garlic; remove the empty shells and filter the cooking liquid through a sieve lined with kitchen paper. Mix the breadcrumbs, pecorino cheese, 1 clove of minced garlic, a handful of dried oregano and a nice spoonful of chopped parsley, obtaining the filling. Season with salt if needed. Put the mussels on a baking sheet, sprinkle them with the filling, season with a little oil and a few tablespoons of their cooking liquid and bake at 200 ° C in grill mode for 4-5 minutes.

Recipe potato gratin omelette – Italian Cuisine

Ingredients

230 g new potatoes
75 g milk
3 pcs eggs
butter
rosemary
Grana Padano Dop
vinegar
salt

Duration: 1 h

Level: Easy

Dose: 2 people

For the au gratin potato omelette recipe, peel the potatoes and cut them into thin slices. Blanch them for 2 minutes in boiling salted water and acidulate with 1 tablespoon of vinegar. Drain. Beat the eggs with the milk in a bowl, add a pinch of salt and 1 minced and finely chopped rosemary. Lay the potatoes in a buttered ceramic cake pan (diameter 19 cm), then pour the eggs and bake the omelette at 150 ° C with static function for about 45 minutes: cooking at low temperature, the eggs will remain compact and will not swell. Take the omelette out of the oven, sprinkle it with grated parmesan, add a few flakes of butter here and there and place it under the grill for 5 minutes until it is well browned.

Recipe Tomatoes au gratin in Tuscany – Italian Cuisine

Ingredients

60 g Tuscan pecorino
60 g breadcrumbs
30 g chopped parsley
6 pcs ripe ribbed tomatoes
1 pc clove of garlic
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of gratinated tomatoes, prepare a filling with the clove of garlic, without the soul, the chopped parsley, the breadcrumbs, the grated pecorino, a pinch of salt and freshly ground pepper. Cut the tomatoes in half, remove the seeds, grease them well and place them on a baking sheet covered with baking paper, with
the part of the cut facing upwards. Spread the filling in the tomatoes, season with a dash of oil and bake at 180 ° C in ventilated mode for about 45 minutes. Excellent also served at room temperature.