Tag: parmigiana

Savoy cabbage parmigiana: a hot and quick single dish – Gordon Ramsay’s version

There Savoy cabbage parmigiana it’s a single dish vegetarian, warm, comforting and delicious! A’ winter alternative And light to the classic Parmigiana. In this case the protagonist is precisely the savoy cabbageher green leaves rich in vitaminsfirst I am blanchedThen alternate in layers with bechamel And scamorza in a baking tray In the end cooked in the oven. Where all the ingredients embrace each other as one super streamlined wrapped in one gratinated surface And irresistible! Believe me when I tell you: one of those recipes with cabbage of which you will no longer be able to do without it!

Also because it really is super fast! It is in fact one Baked, non-fried cabbage parmigiana just like that of courgettes, potatoes, fennel and pumpkin. In this preparation, the large cabbage leaves from the full-bodied texture rich in ribs they just dive 2 minutes in boiling water . The time needed for soften them . This way they work very well create homogeneous layers. Yes assembles in a flash and yours cabbage parmigiana And immediately ready to go in the oven! Excellent hot and stringynot just for lunch or dinner; but also from prepare in advance! You can store it in the fridge raw and ready to go cook or reheat at the moment! its surprising flavour it will conquer the whole family prepare it soon!

Other recipes with cabbage not to be missed :

Pizzoccheri alla Valtellinese (a tasty and rich pan according to the Valtellina tradition)

Cabbage rolls (pan-fried or baked with many tasty fillings of your choice)

Rice and cabbage (the Neapolitan recipe, where everything is cooked in one pot)

Savoy cabbage parmigiana recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	1 hour	1 hour and 15 minutes


Bass	Italian	433 Kcal

Ingredients

Quantity for 4 people
8 – 10 cabbage leaves (if they are small increase to 12 – 14 leaves) 1 dose of my Bechamel (which you can also make with oil!) 300 g of smoked scamorza (which you can replace with your favorite string cheese) 5 – 6 tablespoons of parmesan or parmesan salt

Quantity for 4 people

8 – 10 cabbage leaves (if they are small increase to 12 – 14 leaves)

1 dose of my Bechamel (which you can also make with oil!)

300 g of smoked scamorza (which you can replace with your favorite string cheese)

5 – 6 tablespoons of parmesan or parmesan

salt

Method

How to make cabbage parmigiana

First of all, delicately remove the cabbage leaves from the head of cabbage.

Then wash them and blanch them in lightly salted water for 2 – 3 minutes, they should not discolour but only soften.

Finally, assemble in a baking tray, place a first layer of béchamel sauce on the base, 2 – 3 spoons then one or two cabbage leaves if they are small:

how to make cabbage parmigiana - Recipe by Tavolartegusto

Then add a layer of bechamel, one of scamorza and finally a sprinkling of parmesan.

Once the first layer is finished, add one or more cabbage leaves again and start the layers of béchamel, scamorza and parmesan again, until the ingredients are used up.

Finish the last layer of parmigiana with cabbage, bechamel, very finely chopped pieces of scamorza and a sprinkling of parmesan.

Finally, cover the pan with aluminum foil and leave to cook in a preheated static oven for 30 minutes at 180° on the medium side.

Then, once the indicated time has elapsed, remove the aluminum foil, move the pan to the upper level and turn on the grill, increase to 200° and leave to cook au gratin for 10 minutes.

Here’s yours ready Savoy cabbage parmigiana baked

cabbage parmigiana recipe - Recipe by Tavolartegusto

Finally, wait 10 minutes for it to settle before cutting the slices

Here she is Savoy cabbage parmigiana super streamlined!

cabbage parmigiana recipe - Recipe by Tavolartegusto

storage

You can store raw, already assembled on a baking tray, in the fridge for 1 day. Or you can keep it already cooked in the fridge for 2 – 3 days.

If you want to keep it for longer, I recommend freezing it.

Also discover my entire collection of unique dishes

Raw pumpkin parmigiana – Gordon Ramsay’s version

How to cook raw pumpkin parmigiana

We shot a detailed video of the parmigiana recipe, click play and watch the detailed process!

Pumpkin parmigiana

Cucina Geek’s grandmother’s pumpkin parmigiana is all raw with mozzarella and cooked ham. One of the easiest and tastiest recipes with pumpkin.

Preparation 15 minutes

Cooking 40 minutes

Scope second courses

Kitchen Italian cuisine

Portions 4

Calories 130 kcal

800 gr pumpkin clear
100 gr baked ham
250 gr mozzarella cheese
60 gr parmesan
100 gr Flour
sprig of rosemary
sage
20 gr bread crumbs grated often
5 spoons of extra virgin olive oil
salt
pepper

Cut the pumpkin in half, remove the zest using a potato peeler and cut the pumpkin into slices
Chop the rosemary and sage leaves
Place the pepper, chopped sage and rosemary in the parmesan
Place a drizzle of oil in a 20×30 pan
Cut the mozzarella into slices
Preheat the oven to 200 degrees static
Flour the pumpkin slices and place them in the pan
Create 3 layers with the seasoned parmesan inside, the slices of ham and mozzarella, a pinch of salt and half a spoonful of oil
On the fourth surface layer, place salt, breadcrumbs and the seasoned parmesan to form the crust. Add a couple of tablespoons of oil
Bake the pan covered with wet baking paper at 200 degrees static for 20 minutes and then remove the paper and cook for another 20 minutes for a total of 40 minutes of cooking

Keywords pumpkin parmigiana, quick recipes with pumpkin

Cooking Geek grandma in autumn cooks a particular parmigiana, obviously a reinterpretation of the classic aubergine parmigiana, both because pumpkin is used instead of aubergines, and because it is made raw and therefore without frying, grilling or baking the pumpkin a little in the oven first. The consistency of the parmigiana is however perfect: it is not watery, it is stringy and it turns out that way one of the best recipes to make with pumpkin!

INGREDIENTS FOR 4 PEOPLE 20 x 30 pan

800 g net of pumpkin
100g of cooked ham
250g of mozzarella
60 g of parmesan
100 g of flour
A sprig of sage and one of rosemary
20 g of thick breadcrumbs
4-5 tablespoons of extra virgin olive oil
salt
pepper

You can prepare it in advance because it is one of those recipes that is even better after a few hours so that it settles. You can freeze it once cooked and defrost it slowly in the refrigerator and then reheat it a little in the oven.

If you liked CUCINA GEEK’s grandmother’s raw pumpkin parmigiana, also try other recipes with pumpkin such as pumpkin and speck pasta, pumpkin risotto, baked pumpkin, baked pasta with pumpkin and a simple pumpkin dessert.

Incoming search terms:

https://www gordon-ramsay-recipes com/tag/parmigiana

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

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!

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:

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

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