Tag: parmigiana

Fennel parmigiana (white, creamy, delicious) the quick recipe! – Gordon Ramsay’s version

Fennel Parmigiana


There Fennel Parmigiana it's a single dish or side exquisite! Variant of the classic eggplant Parmigiana! In this case realized blank with slices of fennel slightly blanched, then assembled in layers with smoked provola, bechamel And parmesan! In the end baked in the oven where the ingredients embrace between them and one is formed surface au gratin and golden it's a creamy and racy interior watering!

Fennel Parmigiana

It's about a quick and very easy preparation! The secret for a perfect result it is blanch the whole fennel and cut them to equal slices and then dry them! So that does not get watery! that way it will be a lot simple to assemble the layers! If a few slices fall apart, no problem, it will bind in the pan with the rest! Few gestures and yours White fennel parmigiana it will be ready to cook!

Perfect from prepare in advance both as a single dish for lunch or for dinner; both in small portions like winter outline, or appetizer or vegetarian main course! Believe me you will love it of the taste and texture of this wonder!

Discover also:

Fennel au gratin (the perfect recipe, quick to have a crunchy and light surface!)

PREPARATION TIMES

Preparation Cooking Total
20 minutes 40 minutes 1 h

Ingrediants

Quantity for 4 people

  • 4 fennel
  • 300 gr of smoked provolone
  • 1 dose of my bechamel (which you can also make with oil!)
  • 5 – 6 tablespoons of parmesan or parmesan
  • salt

Method

How to make fennel Parmigiana

First of all, prepare the Béchamel base in 5 minutes!

Then clean the stalk and beard fennel and then rinse them.

Then blanch them whole in water and salt for 10 minutes, they should be slightly soft under the prongs of the fork.

Finally, cut them into slices of about 1 cm and gradually place them on absorbent paper, dabbing them so that they absorb all the water.

Then arrange in a pan 1 ladle of rather slow and soft bechamel sauce and a layer of fennel on top:

how to make fennel parmigiana

on top, add pieces of provolone, 1 ladle of well distributed béchamel, a handful of parmesan and then start again in layers, ending with a last layer of fennel, béchamel, scattered provola and parmesan.

Finally, seal in the pan with aluminum foil.

Bake in a static oven at 180 ° for about 30 minutes in the central part and finally remove the aluminum.

Then raise to 200 °, place in the upper part of the oven and operate the grill for 10 minutes until it becomes beautiful golden

Yours is ready Fennel Parmigiana

Fennel Parmigiana

It keeps very well for 3 days both cooked and raw ready to cook!

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Parmigiana without frying Quick and easy recipe – Gordon Ramsay’s version

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Parmigiana without frying: this aubergine parmigiana is the lighter variant with grilled eggplant rather than fried. The eggplant slices are cut in width and the composition a single portion make it even more practical and nice to serve. Just a few ingredients are enough to create a tasty, simple and quick to prepare side dish. To be served 2 portions for each diner. I used striped aubergines because they are sweeter.

Ingredients for 6 single portions

  • 1 medium-large eggplant (I used the striped one)
  • 200 gr of tomato puree
  • 150 grams of drained provola
  • 2 tablespoons of extra virgin olive oil
  • grated Grana cheese
  • salt and basil

Watch the Video Recipe of Parmigiana without frying

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Parmigiana without frying preparation

Prepare all the ingredients on the work surface.

Start by cooking the tomato puree over medium-low heat for 15 minutes with a drizzle of oil, a pinch of salt and a few basil leaves. Keep the sauce aside.

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Permigiana Without frying

Wash and dry the aubergines, remove the ends and cut into slices about 1 cm thick, heat the grill and cook the slices without seasoning for about 4 minutes per side.

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Permigiana Without frying

Slice the provolone or mozzarella (previously kept in the fridge or drained to remove excess milk). Preheat the oven to 200 °. Place a sheet of parchment paper on the pan. Grate the Grana and proceed with the composition of the single portions. Arrange the larger aubergine slices at the base, add a spoonful of tomato puree, a little Grana and a slice of provolone to each slice.

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Permigiana Without frying

Cover with another slice of aubergine and repeat the operations with tomato puree, a basil leaf and Grana. Sprinkle all the single portions with a drizzle of oil and bake for 10 minutes at 200 °.

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Permigiana Without frying

Serve your light aubergine Parmigiana and serve with a fresh basil leaf on each portion. Enjoy your meal!

You may also be interested in baked eggplant cutlets

WINE PAIRING: Aglianico and Nero d'Avola

In this blog for wine pairings I have consulted the site most of the times: www.vinacciolo.it

Parmigiana without frying

Parmigiana without frying "style =" width: 640px;

Enjoy your meal!!!

3.1

Raw courgette white parmigiana Recipe – Gordon Ramsay’s version

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Print Friendly, PDF & Email

Raw zucchini white parmigiana: I use raw zucchini, sliced ​​very thin (better if you use a mandolin) and I create the various layers.
To avoid that odious water on the bottom, I use slices of bread at the base which will absorb the water during cooking and will flavor with the various ingredients.
Often for this recipe it is used to previously grill the courgettes or fry them, but by cutting the slices very thin the courgette is cooked completely in the oven and the procedure is faster.

INGREDIENTS FOR A 25X25 CM

(FOR 4-6 PEOPLE)

  • 500 gr of Zucchini (about 4 medium zucchini)
  • 300 gr of smoked cheese
  • 150 gr of Cooked Ham
  • 4 slices of Pancarrè
  • 5 tablespoons of grated Grana
  • 1 Spoon of Grated Bread
  • oil to taste
  • Salt and Basil to taste

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How to prepare raw white zucchini Parmigiana

  1. Wash and dry the courgettes, cut the upper end and cut very thin slices, I used the mandolin, for slices of about 1-2 mm. About 3-4 medium courgettes will be needed.
  2. Put a drizzle of oil and a layer of slices of bread on the bottom of a baking dish (4 were enough for the size of my baking dish), put a layer of zucchini slices, brush with a little oil and proceed with the first layer: a couple of tablespoons of grated Grana, slices of cooked ham, and slices of scamorza cheese (or mozzarella previously kept in the fridge).
  3. Always create a second layer with zucchini, a drizzle of oil, grated Parmesan and a few basil leaves.
  4. Last layer with courgettes, a drizzle of oil, 2 tablespoons of grated Parmesan, a tablespoon of breadcrumbs and cubes of scamorza cheese, a few leaves of basil
  5. In the oven at 180 ° for 20 minutes and 5 minutes with grill function at 200 °.
  6. Our white Parmigiana with raw zucchini is ready.

White Zucchini Parmigiana (raw zucchini)

White Zucchini Parmigiana (raw zucchini) "style =" width: 640px;

Enjoy your meal!

3.1

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