VERDURE AL FORNO
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.
VERDURAS AL RESCOLDO
Make and share this Verduras Al Rescoldo recipe from Food.com.
Provided by Salvador Vilchis
Categories Vegetable
Time 2h45m
Yield 16 Side dishes, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Make a large wood/coal fire.
- Spread embers evenly.
- Place all the veggies over the embers and cover with a light coat of embers.
- Cook for 25 - 40 mins until evenly cooked, watch out for over-burning.
- In the meantime, mix Extra Virgin Olive oil with the parsley and set aside.
- 5 - 10 mins before vegetables are done, set a heavy skillet over the embers, add olive oil and melt/brown parmesan cheese slivers.
- Once the vegetables are cooked, lift from the fire and place on a large pan. Carefully cut each vegetable in half, and spoon out the flesh on to a large serving tray. Make sure each potato half is drizzled with red wine vineggar as soon as you cut it in half, for flavor.
- Discard all the burned peelings (you might enjoy munching on the not so burnt pieces like I do).
- Add the melted parmesan and Olive Oil & Parsley dressing on top.
- Enjoy as a delicious side dish for a traditional Asado.
Nutrition Facts : Calories 543.1, Fat 18.7, SaturatedFat 4.3, Cholesterol 11, Sodium 300.3, Carbohydrate 85.9, Fiber 13.6, Sugar 16.2, Protein 13.7
ARROZ DE VERDURAS (VEGETABLE RICE)
Provided by Elaine Louie
Categories dinner, lunch, weekday, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the sofrito: Bring a pan of water to a boil, add tomatoes, and blanch for 15 seconds. Drain, rinse under cold water, and peel. Core, seed, and cut into 1/2-inch dice. In a skillet over medium-low heat, add the oil and sauté the onion and garlic until golden. Add saffron and sauté 2 minutes. Add tomato and sauté until all the moisture is gone. Stir in paprika and remove from heat.
- For the rice: In a large heavy-bottomed pot, combine the sofrito and olive oil. Place over medium-low heat. Add rice and stir constantly with a wooden spoon or rubber spatula until the rice is toasted, about 1 minute. Add 3 cups of the stock and mix well. Simmer 10 minutes, stirring occasionally to prevent sticking. (At this point the rice is partially cooked and may be spread on a parchment-lined baking sheet, covered with more parchment, and allowed to sit at room temperature for up to three hours before finishing.)
- To finish: Preheat oven to 375 degrees. Bring a small pan of water to a boil, add carrots, and blanch for 10 seconds. Drain, and rinse with cold water. Spread the rice evenly across the bottom of a 16 to 18 inch paella or sauté pan, and scatter the edamame, peas, corn, carrots, and olives on top. Season to taste with salt and pepper. Drizzle with remaining 1 1/2 cups stock.
- Place pan in oven and bake until the rice is crisped around the edges and a "soccarat," a crust, has formed on the bottom of the pan, about 20 minutes. Remove from oven, cover with foil, and allow to rest for 5 minutes. Sprinkle with chopped parsley and cilantro. Mix well, scraping the bottom and sides of pan, and adjust salt and pepper as desired. Serve hot.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 17 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 829 milligrams, Sugar 6 grams
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