Tag: gratinated

Baked asparagus au gratin: the tastiest side dish – Italian cuisine reinvented by Gordon Ramsay

Baked asparagus au gratin should be cooked well laid out next to each other for a uniform result.

Nataliia Yankovets

Asparagus: better raw or cooked?

As you have read in the recipe, I use raw asparagus and do not let them cook first in boiling water, as I prefer them tasty, crunchy and of a nice bright green color.

If you prefer a softer consistency, cook them for a few minutes in boiling water, then drain them, dry them and sprinkle them with breadcrumbs before putting them in the oven.
Up to now we have only talked about classic green asparagus, the ones that are sold in bunches in vegetable stalls, but you can use those whites and those wild.

In these cases, however, blanch them because the former are larger and do not cook easily in the oven and the latter have a bitter taste which must be toned down.

Asparagus cooked in the oven from raw is crispier and has a brighter color.

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Not just breadcrumbs

You can also use other types of bread for the breading.
If you want something lighter and have some bread to recycle, chop the breadcrumbs which will be super crunchy once cooked in the oven.
Or opt for the pankowhich is a Japanese breadcrumbs available in many Asian shops, or try making it at home by chopping very soft white bread like the one in a loaf.
You can add some aromatic herbs to the breading as I did. In addition to parsley, mint, basil, marjoram and thyme go well with asparagus.
And for a touch of freshness, grate some Lemon peel.
I love this citrus note!

Recipe for gratinated St. Peter’s fillets – Italian cuisine reinvented by Gordon Ramsay

The Saint Peter it’s a fish easily recognizable by its physical characteristics, including a singular one dark spot on the belly: according to the legend that gives the fish its name, it is the imprint left by Saint Peter in catching this fish.

San Pietro meats are firm and delicate, suitable for adults and children, and can be cooked in a pan or in the oven. In this recipe we used them both to prepare some Fillets of San Pietro au gratinmade even tastier by the use of a comic prepared with fish waste.

Also try: Saint Peter covered with fennel, Baked San Pietro with fennel and lemon, St. Peter’s fish fillets with herbs and capers, San Pietro fish fillet, cherry tomatoes and plums, St. Peter’s fish “fenced” with olives, St. Peter’s fish in bacon, St. Peter’s in butter with vegetables in a pan.

Gratinated onion soup – Salt & Pepper – Italian Cuisine

Ingredients for 4 people

Preparation of onion soup

1) Peel the onions, cut them in half and reduce them into very thin slices. Dissolve the butter in a saucepan, add the sprigs of thyme tied with the leaf of laurel, the wedges ofgarlic poached (unpeeled) and le onions and let the ingredients simmer gently for 5-6 minutes.

2) Sprinkle the onions with the flour, stir, pour the boiling broth and the wine and set of salt. Continue cooking in a semi-covered pot and on a very low heat for an hour and 15 minutes. Let the soup rest on the heat off for 30 minutes, then remove the bunch of herbs and the wedges ofgarlic.

3) Cut the baguette in 12 slices. Break down the soup in 4 bowls, place 3 slices of bread, sprinkle with gruyère grated and pass the bowls under the grill of the oven for 6-7 minutes until the cheese begins to brown. Scented with a mince of pepper and serve.