Potato gratin with cheese and bacon
Thinly sliced potatoes, cream, gratinated with cheese and then bacon: this gratin is a blast that tastes great with a salad as a main course.
Or as a fine accompaniment to a perfectly fried steak?
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Parmigiana di melanzane
In this recipe, aubergine slices alternate with tomato sauce, parmesan and mozzarella.
The result tastes both warm as a main course and at room temperature as part of a starter platter.
lasagne
The secret of our best lasagna is its simplicity: it consists of layers of a classic Bolognese sauce, which alternates with extra-wide ribbon noodles and a creamy bechamel sauce.
Cannelloni with pine nuts
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If you love lasagne, you should definitely try cannelloni.
The filled and scalloped pasta tubes are a lot less complicated than they look.
We have prepared it in the vegetarian version.
Fennel au gratin
The fennel shows its best side with a golden yellow coat.
The tastiest way to do this is with a mixture of Parmesan and breadcrumbs.
Hugged by tomatoes and aromatic herbs.
meatballs
Mostly you can find meatballs without a lot of frills on the buffet next to cheese skewers and Co. But this recipe has the potential to find a place on a finely laid table.
This text was first published on 01/30/2021