Pumpkin And Pecorino Gratin Food

PUMPKIN AND PECORINO GRATIN

Steps:

• Preheat oven to 450 degrees. In a food processor, combine bread and cheese. Season with salt and pepper, and pulse until large crumbs form.
• Season sugar-pumpkin puree with salt and pepper; spoon into a 1-quart baking dish. Sprinkle with crumb mixture, and dot with butter. Bake until crumbs are browned, 15 to 20 minutes.

HEIRLOOM TOMATO AND PECORINO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Lay the tomato slices flat and season with salt and pepper. Drizzle with 1 1/2 tablespoons of the olive oil. Arrange the tomatoes in a 10-inch oval baking pan. Sprinkle the basil pieces on top.
• Combine the cheese, breadcrumbs and thyme in a small bowl. Sprinkle the tomatoes with this mixture and drizzle the entire mixture with the remaining 1 1/2 tablespoons olive oil. Bake the gratin until the top is golden brown, about 15 minutes. Serve.

SUGAR-PUMPKIN PUREE

Steps:

• Set a steamer basket in a saucepan filled with 1 inch water. Cover; bring to a boil. Add pumpkin. Cover; cook until very tender, about 15 minutes. Puree in a food processor until smooth.

BROCCOLI-PECORINO GRATINATA

Steps:

• Cook broccoli in boiling salted water until crisp-tender but still bright green, about 5 minutes. Drain and cool. Cut florets lengthwise into 1/4-inch-thick slices. Coat large oval gratin or 13x9x2-inch glass baking dish with butter. Arrange broccoli slices, overlapping snugly, in rows in dish. Sprinkle with crushed red pepper, salt, and black pepper. Dot with 1/4 cup butter, then sprinkle with cheese. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
• Preheat oven to 425°F. Bake gratinata uncovered until cheese is melted and broccoli tops brown, about 20 minutes.

BROCCOLI-PECORINO GRATIN

Steps:

• Microwave 8 cups broccoli florets, covered, until just tender, 8 minutes; transfer to a small baking dish. Melt 2 tablespoons butter in a saucepan over medium heat. Add 4 teaspoons flour; cook, whisking, until smooth, 2 minutes. Add 1 1/4 cups milk; season with salt, black pepper and cayenne. Cook, whisking, until thickened, 8 to 10 minutes. Whisk in 2 tablespoons grated pecorino romano. Pour over the broccoli and toss; top with more pecorino. Broil until browned.

PUMPKIN AU GRATIN

Steps:

• Preheat the oven (300°F, 150°C, Th 5). Put the pumpkin dices in a oven dish.
• Put the garlic, almond puree, olive oil and salt in bowl.
• Pour the soy milk little by little while stirring.
• The mixture has to be smooth.
• Pour the mixture over the pumpkin.
• Sprinkle with ground bread crumbs.
• Put in the oven and bake for 2 hours.
• NB: if you like almonds, you can add 1 tea spoon ground almonds in the mixture before adding the soy milk.

PUMPKIN GRATIN

Steps:

• Cut the pumpkin in half and, with a knife, remove the flesh from inside. Discard the seeds and cut flesh into thin slices. Place the slices and chicken broth, or 1 cup lightly salted water, in a saucepan. Simmer, covered but stirring frequently, until just tender, about 10 minutes. Drain, transfer to a bowl and season with salt and pepper.
• Preheat oven to 375 degrees.
• Cook the bacon until it begins to crisp. Drain on paper towels. Stir in the onion and garlic and cook, stirring frequently, until softened, about 7 minutes. Remove from heat; stir in the tomatoes, thyme and sage and let cool slightly.
• Stir the onion mixture, bacon, eggs, cream and 2 tablespoons of cheese into the pumpkin.
• Place mixture into a 9-inch gratin dish or 2 1/2-quart shallow baking dish, smoothing the top. Sprinkle with the remaining cheese and the bread crumbs. Bake until nicely browned, about 30 minutes.

PUMPKIN-POTATO GRATIN

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.
• Meanwhile, combine pumpkin, vegetable broth, white wine, and rosemary in a saucepan over medium heat. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add onion and simmer for 10 minutes more. Remove rosemary sprig and season with salt and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cut potatoes into thick slices and place 1/2 of the potatoes in a baking dish. Cover with 1/2 of the tomato slices and 1 teaspoon oregano leaves. Season with salt and pepper. Cover with 1/2 of the Cheddar cheese.
• Pour pumpkin and cooking liquid on top. Cover with remaining potatoes and tomatoes. Sprinkle with remaining oregano. Mix remaining Cheddar cheese and bread crumbs together and evenly sprinkle over the top.
• Bake in the preheated oven until cooked through and lightly browned on top, 25 to 40 minutes.

GRATIN OF PUMPKIN AND POTATOES

Steps:

• Combine the potatoes and pumpkin in a saucepan, cover with salted water, bring to a simmer and cook until the vegetables are tender, about 30 minutes.
• Drain and mash the pumpkin and potatoes, using a ricer or a sieve. Return them to the saucepan and stir in the sage, chives, milk, two tablespoons of the butter and three tablespoons of the cheese. Season to taste with salt.
• About 20 minutes before serving, preheat the oven to 400 degrees. Lightly butter a 9-inch round pie pan.
• Spread the potato and pumpkin mixture in the pan. Smooth the top surface lightly with a fork, then brush with the remaining butter. Sprinkle with the bread crumbs and the remaining cheese. Bake about 20 minutes, until the mixture is heated through and the top is lightly browned. Serve at once.

FENNEL GRATIN WITH PECORINO AND LEMON

Steps:

• Gratin: Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sauté until fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish. DO AHEAD Can be made 1 day ahead. Cool slightly; cover and chill. Let stand at room temperature 1 hour before baking.
• Crumb topping: Melt butter in large nonstick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko. DO AHEAD Can be made 1 day ahead. Store airtight in refrigerator.
• Preheat oven to 425°F Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.

PUMPKIN & POTATO GRATIN

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.
• Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.
• Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.
• Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad (see link, right).

POTATO AND PUMPKIN GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.
• Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, using the mandolin's 3-millimeter setting.
• Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyere.
• Pour half and half evenly over the top and cover with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake another 15 minutes, or until potatoes are tender and top is nicely browned. Remove from oven and let sit for 15 minutes before serving.