Tag: oven

Recipe Stuffed onions in the oven – Italian Cuisine

Ingredients

4 large onions
potatoes
8 slices of bacon
8 slices of cereal bread
grated Parmesan cheese
parsley
vegetable broth
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of the stuffed onions in the oven, peel the onions, tick them two thirds high and keep the "hats" obtained. With the appropriate tool, empty the onions of most of the pulp, leaving an edge of about 3 millimeters. Salt and steam the dug onions for 30 minutes.

Weigh the pulp removed from the onions, prepare a diced potato of the same weight, then cook everything together with a drizzle of oil, a finger of broth, parsley, salt and pepper, until the mixture is dry, then blend it in puree. Brown the slices of bacon; toast the bread.

Fill the empty onions with the prepared puree, the bacon and the bread, all in layers; sprinkle them with grated cheese and put them on the grill with the relative "hats", arranged separately, on the plate. Serve immediately, hot, with a garnish to taste.

And why not do them fried? Read here

How to make the omelette in the oven: recipe – Italian Cuisine

An omelette is the dinner saver par excellence, but have you ever tried to cook it in the oven instead of in a pan? Here are all our tips!

There baked omelette it is an excellent alternative to the classic pan-fried omelette, in fact, it even has some advantages. First, there will be no need to turn the omelette or constantly monitor it to prevent it from burning. The second positive aspect of this recipe is that baking will make a dish lighter.

The qualities of the omelette are always the same: even the baked omelette can be enriched with the ingredients you prefer, such as cured meat, cheeses is vegetablesas well as being a tasty recipe for recycle leftovers. Whether it's a way to save dinner or to prepare a delicious aperitif, the baked omelette is a must try!

How to make the omelette in the oven: recipe

Below, the basic recipe to cook the omelette in the oven. Remember that you can add many other ingredients (zucchini, spinach, artichokes, ham, salami, scamorza …) and herbs to taste.

Ingredients for 4 people

8 eggs
Extra virgin olive oil
Parmesan Cheese
salt
pepper

Method

First break the eggs in a bowl and beat them lightly. Add the grated Parmigiano Reggiano, salt, pepper and aromatic herbs to taste (thyme, chives, sage, rosemary … it's up to you to decide!). Keep beating until you get a homogeneous behavior.

Grease a non-stick baking dish or non-stick pan with extra virgin olive oil (or cover it with parchment paper) and pour the mixture inside. Bake in a preheated static oven at 180 ° C for about 15-20 minutes, it will depend on your oven. It will be cooked when it has swollen and lightly colored on the surface.

Baked omelette: ready to roll?

Baking is particularly suitable for preparing the roll of omelette, ideal for presenting a really nice aperitif or appetizer on the table: in this case it is necessary to use a large pan to obtain a thinner thickness and cook the mixture in a preheated oven at 180 ° C for 15 minutes.

When the omelette is ready, turn it over gently on a layer of plastic wrap and let it cool. Once cold it can be stuffed, for example, with a cream cheese, salami slices, rocket, pesto: finally, just roll it up with the help of the transparent film, tightening it as much as possible to keep it compact. After about an hour of rest in the refrigerator, it is ready to be sliced and enjoyed.

Do I cook with the fan oven or with the static oven? – Italian Cuisine

They are two different cooking modes and suitable for different foods. Here are some tips on how best to use them in the oven

How many times have you happened to read about recipes "Oven cooking", or the other way around, "Static oven cooking"? Or instead of not having information about it and therefore not knowing how to behave? How to do? Do you know what the difference is between the two modes? It is two many different ways to cook, ideal for specific recipes and with different characteristics. Let's try to understand more.

The static oven

The static oven works for irradiation: the heat derives from an electrical resistance that is located in a specific point of the oven, usually at the top or bottom, or in both parts. Cooking takes place in a way slow and uneven, without any movement of air. A precise temperature is then gradually reached, and this allows the food to cook slowly and delicately.

The fan oven

In the fan oven, the heat is emitted by convection through a fan, faster and more uniformly than in static mode. The flow of hot air will reach every part, cooking the food evenly. Another peculiarity of this way of cooking is to make foods crisp: the heat produced by the fan will create a crust on the surface of the food, a crisp patina that will make them fragrant.

Which foods to cook in a ventilated way and which ones in a static way

The static oven is recommended in all those cases where you need to cook a leavened product Pizza, bread or flat bread. This mode is also ideal for all cakes, sponge cakes, the meringues. The slowly spreading heat facilitates leavening and the food is perfectly cooked inside and dry. The ventilated mode is instead perfect for preparing lasagna, baked pasta, au gratin vegetables is tarts of all types, including those filled with cream. In this way, the food will remain soft and fluffy on the inside, but with an irresistible crispy shell.

Some tricks

Do you have a fan oven and want to cook bread at best? You will get the desired result by brushing the surface of the leavened product with milk, beaten egg or melted butter: in this way the creation of the golden crust on the surface will be delayed which, once formed, would block its growth.

If you want a fragrant but soft bread inside, place one bowl with water on the bottom of the oven: the heat produced will create steam, which will maintain the softness of the food and promote further leavening. To obtain the final browning, remove the bowl of water for the last 10 minutes and let out the already formed steam.

In the tutorial some other suggestions for a more correct use of your oven

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