Tag Archives: oven

A good fish in the oven! (-52 weeks)

Recipe 106: Finally i did it!!! i bought two nice fishes, i cooked them in the oven and i was super happy!! I have never done it before just because i was really scared to have to clean the fishes inside, but yesterday i couldn’t stop myself: when i saw this two salmon trouts in the supermarket i had to buy them and try to cook them in my mum way.

The ingredients are really few but the taste is very good. For 2 people buy 2 fishes (i choose the salmon trouts but it could be whatever else), potatoes, bread crumbs, parsley, lemon, oil, salt and pepper. Nothing more!

Wash the parsley and cut it in very thin pieces (15-30 leaves for person depending also by the size of the fish) then add two spones of bread crumbs for person and some salt, oil and lemon following your taste. Mix it all until it takes the consistency of a dough.

In the meantime cut the potatoes in very thin slices and display them in the oven tray. Add some oil, salt and pepper.

Wash the fishes (thanks God you can find them already clean in Tesco) and take off what is remaining of the interiors.

Put them on the potatoes and stuff them with the mix you prepared before! add some other oil, salt and pepper on the fishes and place in the oven for 40-45 minute at 180 degrees.

As you can see the recipe is very easy and the secret is all in the tasty mix we did at the beginning! The potatoes were perfect, the fish cooked and exactly how i remembered from my mum! I loved it!

PS: Mamy hai visto che alla fine l’ho cucinato? Ho preso coraggio, ho visto che il pesce aveva un bel taglio ed ho sperato fosse bello pulito. Cosi e’ stato, e la salsina m’e’ venuta anche abbastanza bene!Che buono, ma ti pare che in un’isola io mi devo sognare il pesce come un cibo proibito???

Melanzane alla Parmigiana

Recipe 118: This dish needs a bit of time to be prepared, but it’s worth to have a try, because is good and you don’t really need to prepare anything else with it. It’s one dish meal and you won’t need too many ingredients neither… just time.

The ingredients for 4 people are: 5 Aubergines – a good quantity of Parmesan – 300gr mozzarella – butter – 2 cans of tomato sauce (800ml /1 litre) – oil – salt – basil – 1 onion – 1 carrot – 1 celery.

Let’s start from the classic tomato sauce, made with 1 onion in a pan with some oil. When fried, you add the tomato sauce from can, the carrot and the celery to give flavor. Then a bit of salt and you leave to cook for a long time and on a very low fire.

In the meantime wash the aubergines and take all the black skin off. After that you will cut them in 1cm slices and you will put them on a plate or kitchen cloth with a bit of salt on top of them. These will lose part of the water they have inside and will become more tasty.

Leave them like this for one hour and then wash each slice and drain them very well also squeezing them. At this point you can start to fried them: put some oil in a pan (not too much, just a finger tall ) and cook the aubergine until they change color and get a bit crispy. When ready, place them on an absorbent paper.

In the meantime you can put some butter in the recipient you will use to cook the dish: place it  internally, on all the area to avoid the aubergine to stick to the recipient after cooking them.

When the slices are not too full of oil anymore, start to place them in the recipient, creating a first layer. Then add the tomato sauce you prepared before and some pieces of mozzarella, some Parmesan and Basil leaves. Keep on doing these layers until you finish all the aubergines: slices, tomatoes, mozzarella, parmesan and basil.

On the last layer, don’t put mozzarella and basil anymore, but just tomatoes and Parmesan. Finally put them in the oven for 20 minutes at 200 degrees and if you have a grill you can also make the top a bit more crunchy with it.


Ps. Mamy questa e’ la Parmigiana che ho fatto per i miei colleghi. Allora devo dire che era buona, ma forse le fettine di melanzana erano troppo fine e si sono cotte troppo. Comunque l’accostamento di questi sapori sta’ benissimo. Poi questa pirofila in teoria ci abbiamo mangiato in 6 ma solo dopo un bel piatto di pasta, percio’ ho dato al ricetta come per 4 altrimenti nessuno mangia nulla! Considerato poi che erano tutti maschietti e buone forchette, facendo anche la pasta prima, sono andata sul sicuro.

Sformato di patate and Guitar Hero (-67 weeks)

inizio sformato

Recipe 133: Yesterday it was a really nice night: good friends, one of my favorite recipe and lots of games. Giulio, my italian friend from Barcellona, doesn’t know what he missed!

So here is the “Sformato di patate” or “Potatoes gateau” as we call it too. It’s also perfect as a plate to prepare before and then just hot up and serve.

Ingredients for 4-5 people: 1Kg potatoes – 300gr mozzarella – 50 gr Parmesan – 250ml milk – 50 gr butter – 100gr ham – salt – pepper – nutmeg – bread crumbs – 50 gr of another cheese like Cheddar, Emmental or Compte (if you want or if you have it) – 3 eggs.

Peel, wash and boil the potatoes in salty water until you can mash them. In the meantime rub the butter in the inside of a baking pan and then dust it with a good quantity of bread crumbs.

versare lo sformato

Mash the potatoes with a fork and add the milk and the butter. Mix it well with the 3 eggs and add the cheese and the ham cut in little pieces, then Parmesan, and one mozzarella also cut in little cubes. Then mix again adding salt, a bit of pepper and nutmeg. This is for me the most important ingredient, because give all another taste to the dish, but if you don’t like it you can avoid it.

At this point put half of the mix in the baking pan and add on top the other mozzarella cut in pieces. Cover all with the rest of the mix and dust the top with other Parmesan and bread crumbs. The last touch will be to put some very thin slice of butter on the top.

Put for 30-40 minutes in oven at 180 degrees and then for 5-10 minute with the grill, until the top becomes colorful.

fine dello sformato

Now, my mum uses to cook it in a ring mold and she ia able to turn it in a plate in a perfect “ciambellone” shape. I tried the same but with my aluminum pan i wasn’t able to do so! Maybe next time i will try with a silicon pan. However if you just used a normal baking pan, you can try to turn it on a plate, or just cut it and serve it.

I hope you will enjoy!

PS. Mamy c’era un odore per tutta casa che non ti dico, ma come al solito non sono riuscita a girarlo nel piatto. E pensare che c’ho comprato la teglia apposita. Ma tu come fai??? a te viene sempre perfetto! Comunque il sapore era come il tuo percio’ ero proprio soddisfatta alla fine e l’insalatina che c’ho messo insieme ci stava proprio bene.

Pasta al forno

Recipe 136: And after the besciamella recipe, you are now ready for the “Pasta al forno”.

This is normally something you can prepare also with some pasta “al sugo” leftovers…and maybe that is also the better version.

However here is the recipe i cooked from scratch on Monday for another guest.

For 4 people you will need:

350gr of short pasta (but if you have leftovers of long pasta you can try anyway) – 1 mozzarella – 20/30 gr of Parmesan – salt + Tomato sauce (2 tomato sauce can – 1 carrot – 1 celery – 1 onion) and Besciamella ( 50 gr flour – 50 gr butter – 500 ml milk – nutmeg)

pasta forno 1

I would start from preparing the tomato sauce as usual: oil in a pan until hot and add onion in little pieces.Wait until became gold and add the tomato sauce from the cans, carrot, celery and salt. Cook on a low fire and wait until the sauce is a bit thick (at least 20/30 minutes).

In the meantime prepare the besciamella as i explained here.

When both sauces are ready or are finishing to cook, boil the pasta with the salt, but be careful to don’t cook it until the end as written on the bag. Taste it before and if it’s just a little bit hard, you can take it off.

Pasta forno 2

At this point, i use to mix the pasta with the tomato sauce until it became all red and then I add the besciamella mixing a bit more. Put a layer of the pasta in a baking tin, add the mozzarella cut in little little pieces and close with a second layer of pasta. Finally cover all with a generous quantity of Parmesan and put it in the oven with the grill until the mozzarella inside is melted and you have a colorful crust on the top.

Cut it, serve it in a plate and buon appetito!

PS: Mamy ho seguito proprio il tuo metodo. Anche se la besciamella si puo’ mettere a parte sulla pasta prima di infornarla, per me e’ meglio mischiarla con il sugo, almeno arriva proprio su tutta la pasta! Era buonissima, ma visto le poche pentole che abbiamo, ho dovuto cucinare il sugo in un pentolino piccolo e non mi si e’ rappreso bene. Forse meglio cosi, ma preferivo la pasta un po’ piu’ asciutta e abbrustolita. Comunque che mangiata!