AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)
Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead
Provided by Ursula Ferrigno
Categories Dinner, Main course, Vegetable
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
- Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
- When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
Nutrition Facts : Calories 225 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium
PAN-COOKED CELERY WITH TOMATOES AND PARSLEY
You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in "Cooking From an Italian Garden," by Paola Scaravelli and Jon Cohen.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
- Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 3 grams
BAKED CELERY
By my recollection, this dish is very similar to one my Irish grandmother cooked. Cooked celery as a side-dish vegetable seems to be out of vogue now, but it really is quite good.
Provided by Lennie
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees.
- Separate celery into stalks, remove leaves (save for soup) and trim, wash well and cut into pieces about 3/4-inch thick.
- Place celery in an ungreased casserole dish.
- Dice bacon; add bacon and sliced onion to casserole, atop the celery.
- Sprinkle all with fresh parsley.
- Combine stock and water (or just use all stock) and pour over dish; don't stir.
- Dot casserole with small bits of butter.
- Cover dish and bake for 30 to 45 minutes, or until celery is cooked but not mushy.
Nutrition Facts : Calories 121.2, Fat 8.5, SaturatedFat 4.5, Cholesterol 19.8, Sodium 267.7, Carbohydrate 8.3, Fiber 2.4, Sugar 4.3, Protein 3.2
MARINATED CELERY SALAD WITH CHICKPEAS AND PARMESAN
Celery is an underappreciated vegetable that brings wonderful crunch, perfume and bitterness to a salad (and no wonder: It's related to carrots, parsley and fennel). Here it is front and center in a main-dish salad, especially satisfying with a poached egg or some charcuterie on the side. Buy full green heads of celery, not the pale hearts, and make sure the leaves are still attached. But if you can't find celery with leaves, chopped parsley is a reasonable substitute.
Provided by Julia Moskin
Categories salads and dressings, main course
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
- Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
- Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
- If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
- Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 4 grams, TransFat 0 grams
BAKED PASTA WITH TOMATOES AND PARMESAN
In this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking," dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result: Deeply flavorful, tender, authentic Italian pasta destined to become a favorite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes.
- Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer, alternating with the pasta mixture, beginning and ending with the tomatoes. And be sure to bake without stirring.)
- Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.
More about "celery baked with tomato and parmigiano reggiano recipes"
CLASSIC LASAGNA - ONCE UPON A CHEF
From onceuponachef.com
51 OF OUR BEST PARMESAN CHEESE RECIPES | EPICURIOUS
From epicurious.com
LEMON, PEPPER AND PARMIGIANO-REGGIANO PASTA | RICARDO
From ricardocuisine.com
33 CELERY RECIPES THAT ARE ANYTHING BUT BORING | TASTE OF HOME
From tasteofhome.com
SAUTEED CELERY AND CARROTS WITH PARMIGIANO REGGIANO
From theweatheredgreytable.com
PARMIGIANO-REGGIANO AND WALNUT CELERY SALAD RECIPE
From saltandwind.com
AUBERGINE PARMIGIANA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ROASTED CELERY RECIPE AND 3 ROASTING TIPS - 2023
From masterclass.com
10 BEST PARMIGIANO REGGIANO CHEESE WITH PASTA RECIPES - YUMMLY
From yummly.com
CHEFS SHARE THEIR FAVORITE RECIPES USING THE BELOVED PARMIGIANO ...
From forbes.com
CELERY BAKED WITH TOMATO AND PARMIGIANO REGGIANO FOOD
From homeandrecipe.com
CELERY PARMIGIANA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
TOMATO AND PARMIGIANO REGGIANO SALAD RECIPE | SIDECHEF
From sidechef.com
NYT COOKING - PARMIGIANO REGGIANO RECIPES
From cooking.nytimes.com
CELERY AND ARTICHOKE SALAD WITH SHAVINGS OF PARMIGIANO-REGGIANO …
From epicurious.com
You'll also love