Food Fridays! : Ricette di Giorno / Recipe of the Day

Titolo del libro: Culinaria Italy : Pasta, pesto, passion

Call #: ENG 641 PIR  c2

Pagina: 366

Ricetta: Tiella di verdure Culinaria Italy Tiella di verdure

  • 500 grammi di pomodori
  • 2 peperoni gialli
  • 2 melanzane
  • 500 grammi di patate
  • Olio extravergine di oliva
  • 250 grammi di mozzarella
  • sale e pepe
  • 1 mazzetto di basilico, tritato
  • mollica di pane
  • Origano fresco, tritato
  1. Pulire e affettare finemente le verdure.
  2. Ungere una casseruola (meglio earthenwear) con olio d’oliva, e riempire con strati di verdure e mozzarella, fino a quando non sono stati tutti esauriti.
  3. Stagione ogni strato con sale e pepe e cospargere con il basilico.
  4. Unire il pangrattato con origano, sale e pepe e cospargere sopra le verdure e formaggi.
  5. Irrorate con olio d’oliva e cuocere in forno preriscaldato a 390 F (200 C) per circa 1 ora.

Verdure

— Book Title: Culinaria Italy : Pasta, pesto, passion Call #: ENG 641 PIR c2 Page: 366 Recipe name: Tiella di verdure Tiella di verdure (Vegetable bake)

  • 500 grams tomatoes
  • 2 yellow bell peppers
  • 2 eggplants
  • 500 grams potatoes
  • Extra virgin olive oil
  • 250 grams mozzarella cheese
  • salt and pepper
  • 1 bunch Basil, chopped
  • bread crumbs
  • Fresh Oregano, chopped
  1. Clean and finely slice the vegetables.
  2. Grease a casserole dish (preferably earthenwear) with olive oil, and fill with layers of vegetables and mozzarella, until they have all been used up.
  3. Season each layer with salt and pepper and sprinkle with basil.
  4. Combine the breadcrumbs with oregano, salt and pepper and sprinkle over the vegetables and cheese.
  5. Drizzle with olive oil and bake in a preheated oven at 390 F (200 C) for about 1 hour.
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