Baked Vegetable Gratin Verdure Al Forno Recipes

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.
• Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.
• Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.

Steps:

• Preheat oven to 375 degrees.
• Coat bottom of 9X13" baking dish with EVOO. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Okay if zucchini slices overlap.
• Evenly pour 1/3 cup heavy cream and sprinkle with 1/3 cup mozzarella, 1/3 cup Fontina, and 2 tablespoons of Romano. Sprinkle with 1/3 cup of bread crumbs. Repeat layers.
• My own variation: Giada dotted bread crumb topping with cold butter. I suggest: Melt 4 tablespoons butter and blend with last 1/3 cup of bread crumbs to sprinkle over top of gratine. I don't like plain dry bread crumb toppings and I think the top will brown and crisp up much better this way.
• Line baking sheet with aluminum foil. Place gratine on top and place in oven. Bake for 40 minutes or until bubbling and top is golden brown.

Steps:

• Preheat oven to 375 degrees.
• Using the 2 T. extra virgin olive oil coat the bottom of a 9 X 13 inch baking dish.
• Arrange 1/3 of the zucchini slices on the bottom of the dish and season with a little salt and pepper (most likely you will NOT use the full 1 T of each).
• Evenly pour 1/3 of the heavy cream.
• Sprinkle with 1/3 of the mozzarella.
• Sprinkle with 1/3 of the fontina.
• Sprinkle with 2 T of the romano.
• Repeat layers.
• Top with the bread crumbs. (use fine dried).
• Dot the bread crumbs with the unsalted butter.
• To prevent spillage/smoke line a baking sheet with heavy duty foil and place prepared dish on this.
• Bake for 40 minutes until bubbling and top golden brown.
• Allow to stand for 5 minutes before cutting into it.

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil. Coat the bottom of an 8-inch square baking dish with the oil. Arrange enough of the zucchini slices over the bottom of the dish in a single layer to cover. Sprinkle with one third of the salt and pepper. Pour 1/3 cup of the heavy cream over the zucchini and sprinkle with 1/3 cup each of mozzarella cheese and fontina cheese.
• Sprinkle with 2 tablespoons of Pecorino Romano cheese, then with 1/3 cup of bread crumbs. Repeat layering the ingredients two more times. (The vegetables can be assembled 8 hours ahead. Cover and refrigerate. Bring to room temperature before proceeding.) Place the baking dish on the baking sheet and bake uncovered until golden brown on top and the sauce bubbles, about 40 minutes. Serve immediately.

Steps:

• Preheat oven to 350 degree F.
• Clean the asparagus and trim off the woody ends if necessary.
• Place asparagus in a steamer (or in a pan of lightly salted water) and steam/cook for 8 minutes.
• Be sure not to over cook and make asparagus limpy.
• Place asparagus in a buttered, oven tolerant dish or pan.
• Season with pinch of salt and black pepper.
• Drizzle extra virgin olive oil over the top and sprinkle with Parmigiano Reggiano.
• Bake in preheated oven for about 6-7 minutes until golden brown.
• Enjoy-- mmmmmmm.

Steps:

• Cut the zucchini into 1/2-inch dice; place in a colander; salt, and drain for 20 minutes.
• Cut off any long stems from the spinach.
• Cook spinach with water that clings to the leaves in a pot, along with a little salt just until the spinach wilts; drain and let cool.
• Squeeze out the excess water and coarsely chop.
• Gently saute the onion in 3 tablespoons of olive oil in a skillet over low heat for 20 minutes or until the onion is soft and pale gold.
• Meanwhile, pat the zucchini dry with paper towels; add to the onions, and saute for 10 minutes.
• Add the spinach and garlic and saute for an additional 2-3 minutes.
• Turn into a bowl and let cool.
• Combine the vegetables with 1/2 cup Parmesan, eggs, parsley, garbanzo beans, salt, and pepper.
• Lightly oil a shallow, round baking dish; fill dish with the spinach mixture.
• Sprinkle the top with 2 tablespoons Parmesan and drizzle with 2 tablespoons olive oil.
• Bake in a preheated 375° oven for 45 minutes to 1 hour or until a golden crust has formed.
• Let cool; serve at room temperature.