VERDURE al FORNO dello ZIO RAPA ricetta facile di verdure al forno

UNCLE RAPA'S BAKED VEGETABLES: Easy baked vegetable recipe ■ Here you'll find everything: my books, the items I use in my videos, and the T-shirts. https://linktr.ee/rapanello ■ Here's the free official website: https://www.ziorapa.it/ ☕ Want to buy me a coffee? Support our activities for the price of a coffee. If you'd like to support my work with a small donation (just to keep me awake and ready to create new content!), you can do so here: 👉 paypal.me/cattaringabriele Thank you so much, even just a coffee warms the heart! ❤️ Uncle Rapa's Baked Vegetables Here's a recipe for making vegetables a little different from the usual, for a change of pace. A recipe with a unique flavor and texture that everyone loves. Who doesn't love a nice crust on freshly baked vegetables? But not dry, not burnt: well cooked and, as you can see, beautiful to look at, suitable for any occasion. Time: 60 minutes, difficulty: 3/5, vegetarian, gluten-free, Serves 4 All vegetables should be around 4 cm in diameter. 2 plum tomatoes 1 medium zucchini 1 long eggplant 3 small potatoes 2 small onions A few basil leaves 200 g cooking cream 1 egg 100 g grated Fontina or Scamorza cheese 1 tablespoon grated Parmesan cheese 2 tablespoons breadcrumbs Salt and oil to taste Use a standard 4-serving baking dish. Lightly grease it and tilt it on the table, placing a folded napkin underneath on one side so that the position favors the filling of the vegetables. Peel the potatoes, cut them into 0.5-centimeter round slices, and boil them in a small saucepan for 4 minutes. They should still be a little raw. Cut the other vegetables into equal-sized rounds. You can add or remove any vegetables according to the season. Drain the potatoes and let's get started. Arrange a first row of potatoes in the baking dish and then, diagonally, arrange the second row on top. On top of the potatoes, place a row of zucchini, then onion or eggplant slices, then tomatoes, and so on, compacting them every now and then toward the edge of the dish, pulling the vegetables with your hands and maintaining their rows. Remember to place a few basil leaves between the layers. Once the baking dish is filled, you'll have all the vegetables lined up like toy soldiers. Now sprinkle a little salt everywhere, which will draw out some of the vegetables' moisture. Sprinkle the vegetables with coarsely grated cheese, a melting cheese. In a bowl, beat the egg, add the cream, two tablespoons of water, and a few spices. I like curry, but paprika or cumin are also good. Spread the mixture over all the vegetables. In a small bowl, mix the breadcrumbs with the cheese and two tablespoons of oil. Mix until you obtain a breadcrumb mixture and sprinkle it over the vegetables. Sprinkle them over the vegetables. Bake at 180–190°C for 40 minutes, but keep the dish covered with foil or a lid for the first 10 minutes so that the vegetables don't brown too quickly. Good hot, good cold, good anytime. #ovenvegetables #UncleRapa'sVegetables #au gratin #vegetablesincrust #zucchini #eggplant #potatoes #tomatoes #onions #vegetarianrecipes #Italiancuisine #easyrecipe #quickrecipes #radish #radishrecipe vegetables, baked vegetables, UncleRapa's baked vegetables, baked vegetables au gratin, roasted vegetables, easy recipe, Italian cuisine, radish, radish recipes, quick recipes, vegetarian recipes,