Fennel, broccoli, artichokes: here's how to use the oven to make these vegetables so tasty that they are also served as a dish
In winter period also Side Dishes they become richer, thanks to more elaborate preparations and cooking in the oven. If you want a warmth this evening comfort food, which can also become a simple single dish, you are in the right place. Take a look at the vegetables you have in the fridge and the ingredients in the pantry: between béchamel, butter, Parmesan, breadcrumbs and various aromas you will get a delicious dish. Here are some ideas.
Fennel gratin with ham and cheese
The taste of fennels is delicate and makes them perfect with cheese. Boil them so that they soften and try cooking with a fork: they should not be too soft because they will cook in the oven again. Put them in a pan with cubes of stringy cheese, like gruyere or bitto, if you want a substantial and tasty dish, and strips of cooked ham. Sprinkle with the Parmesan, add a few knobs of butter and put in the oven already hot for about ten minutes at 180 ° C. Run the grill for a crust to scream!
Broccoli in oven with bechamel
Boil the broccoli florets and place them in a pan. Add some bechamel, season with salt and pepper, sprinkle with Parmesan cheese and breadcrumbs and put the broccoli in the oven at 180 ° C under the grill until they become golden and crisp.
Gratin artichokes with parsley and pecorino cheese
Clean the artichokes eliminating the hardest outer leaves, the beard and the part of the most filamentous stem. Boil them in boiling salted water until they are tender. Drain and cut them in half. Prepare a mix of bread crumbs, grated pecorino cheese, chopped parsley and olive oil in a bowl. Grease the bottom of a pan, then place the artichokes and sprinkle them with the mix of breadcrumbs. Cover them completely. Put in oven at 180 ° C for 20 minutes.
Tomatoes au gratin with garlic
Tomatoes are not winter vegetables, but if you want a lighter side dish, they are good for a gratin. You can choose even the smallest ones. Cut them in half and empty them of the seeds. Prepare the breadcrumbs separately, mixed with Parmesan, parsley, extra virgin olive oil and a minced garlic clove. Place the tomatoes in a greased pan and with a spoon put the mixture of breadcrumbs on each tomato. Bake for half an hour at 180 ° C.