FORNO OVEN RECIPES
FENNEL AL FORNO RECIPE - NYT COOKING
The mildly licorice-scented fennel bulb is delicious raw or cooked, so it has many uses, from salad to soup to side dish. Here it is briefly blanched, then baked with mozzarella, Parmesan and bread crumbs. The flavor is amplified with fennel seed, garlic, red pepper flakes and rosemary, and a little olive oil. It’s an excellent vegetarian main dish paired with leafy greens. But you can also send it to the table alongside a roast chicken, pork loin or Italian sausages. Expect raves.
Provided by David Tanis
Total Time 40 minutes
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Remove a thin layer of the fennel bulbs’ tough exterior with a paring knife or sharp vegetable peeler. Cut the fennel crosswise into half-inch-thick slices. Bring a large pot of salted water to boil. Boil the fennel for 1 minute, then put it in a bowl of cold water, drain and pat dry. Season with salt and pepper. Lightly oil an oven-proof baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing down, if necessary).
- In a small bowl, stir together 3 tablespoons olive oil, the fennel seed and the garlic, smashed to a paste with a little salt, the pepper flakes and the chopped rosemary. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with a layer of sliced or shredded mozzarella, then sprinkle with bread crumbs. Drizzle the remaining oil mixture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.)
- Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.
Nutrition Facts : @context http//schema.org, Calories 285, UnsaturatedFatContent 10 grams, CarbohydrateContent 19 grams, FatContent 18 grams, FiberContent 6 grams, ProteinContent 14 grams, SaturatedFatContent 7 grams, SodiumContent 580 milligrams, SugarContent 8 grams, TransFatContent 0 grams
LASAGNA AL FORNO RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Categories main-dish
Total Time 2 hours 40 minutes
Prep Time 1 hours 10 minutes
Cook Time 1 hours 30 minutes
Yield 12 servings
Number Of Ingredients 18
Steps:
- Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.
- Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.
- In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.
- To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
More about "forno oven recipes"
FIVE-CHEESE ZITI AL FORNO RECIPE: HOW TO MAKE IT
After having the five-cheese ziti at Olive Garden, I tried to make my own version of it—and I think I got pretty close. I always double this when I'm making it and freeze the second one for another meal. —Keri Whitney, Castro Valley, California
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 449 calories per serving
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 449 calories per serving
- Preheat oven to 350°. Cook the pasta according to the package directions for al dente; drain., Meanwhile, in a large saucepan, combine the marinara sauce, Alfredo sauce, 1 cup mozzarella and the ricotta, provolone and Romano. Cook over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13x9-in. baking dish. Top with remaining 1 cup mozzarella cheese., In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over the pasta., Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired.
Freeze option: Cool the unbaked casserole; cover and freeze. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake until heated through and a thermometer inserted in center reads 165°, 15-20 minutes longer.
See details
SWEET PASTRY | EGGS RECIPES | JAMIE OLIVER RECIPES
Everyone needs a good, basic pastry recipe, and this is one you can rely on. It’s easily adaptable if you want to add extra flavours like orange zest or vanilla – or even a pinch of nutmeg or cinnamon – and is really simple to knock up. If you have any pastry left over, simply wrap it in clingfilm and freeze it to use another time.
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 429 calories per serving
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 429 calories per serving
- Sieve your flour and icing sugar into a large mixing bowl from a height.
- Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).
- Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again.
- Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
- Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
- Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
- Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.
- Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
- Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
- Preheat your oven to 180ºC/350ºF/gas 4.
- Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.
- Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
See details
FENNEL AL FORNO RECIPE - NYT COOKING
The mildly licorice-scented fennel bulb is delicious raw or cooked, so it has many uses, from salad to soup to side dish. Here it is briefly blanched, then baked with mozzarella, Parmesan and bread crumbs. The flavor is amplified with fennel seed, garlic, red pepper flakes and rosemary, and a little olive oil. It’s an excellent vegetarian main dish paired with leafy greens. But you can also send it to the table alongside a roast chicken, pork loin or Italian sausages. Expect raves.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine italian
Calories 285 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine italian
Calories 285 per serving
- Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.
See details
LASAGNA AL FORNO RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 40 minutes
Category main-dish
Cuisine italian
Reviews 4.8
Total Time 2 hours 40 minutes
Category main-dish
Cuisine italian
- To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
See details
FIVE-CHEESE ZITI AL FORNO RECIPE: HOW TO MAKE IT
After having the five-cheese ziti at Olive Garden, I tried to make my own version of it—and I think I got pretty close. I always double this when I'm making it and freeze the second one for another meal. —Keri Whitney, Castro Valley, California
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 449 calories per serving
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 449 calories per serving
- Preheat oven to 350°. Cook the pasta according to the package directions for al dente; drain., Meanwhile, in a large saucepan, combine the marinara sauce, Alfredo sauce, 1 cup mozzarella and the ricotta, provolone and Romano. Cook over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13x9-in. baking dish. Top with remaining 1 cup mozzarella cheese., In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over the pasta., Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired.
Freeze option: Cool the unbaked casserole; cover and freeze. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake until heated through and a thermometer inserted in center reads 165°, 15-20 minutes longer.
See details
SWEET PASTRY | EGGS RECIPES | JAMIE OLIVER RECIPES
Everyone needs a good, basic pastry recipe, and this is one you can rely on. It’s easily adaptable if you want to add extra flavours like orange zest or vanilla – or even a pinch of nutmeg or cinnamon – and is really simple to knock up. If you have any pastry left over, simply wrap it in clingfilm and freeze it to use another time.
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 429 calories per serving
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 429 calories per serving
- Sieve your flour and icing sugar into a large mixing bowl from a height.
- Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).
- Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again.
- Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
- Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
- Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
- Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.
- Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
- Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
- Preheat your oven to 180ºC/350ºF/gas 4.
- Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.
- Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
See details
LASAGNE AL FORNO | RECIPES | DELIA ONLINE
Apr 03, 2021 · Delia's Lasagne al Forno recipe. My first lasagne recipe is clearly in need of an update and that's simply because we are now able to buy more authentic ingredients. I have also discovered from an Italian friend that the long, slow cooking of the ragu really does …
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Press the convert button in order to display the suggested temperature and time for a convection oven. Please keep in mind that no two recipes will respond exactly the same way to convection cooking - use the converted values as a starting point, and adjust as …
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Mar 01, 2018 · What is Tortellini Al Forno? Al Forno = Food that’s baked in the oven. (Seriously. That’s all it means.) The funny thing is that this particular tortellini recipe has evolved over time to where it’s often times not even baked in the oven anymore.
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Apr 03, 2021 · Delia's Lasagne al Forno recipe. My first lasagne recipe is clearly in need of an update and that's simply because we are now able to buy more authentic ingredients. I have also discovered from an Italian friend that the long, slow cooking of the ragu really does …
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Press the convert button in order to display the suggested temperature and time for a convection oven. Please keep in mind that no two recipes will respond exactly the same way to convection cooking - use the converted values as a starting point, and adjust as …
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Mar 01, 2018 · What is Tortellini Al Forno? Al Forno = Food that’s baked in the oven. (Seriously. That’s all it means.) The funny thing is that this particular tortellini recipe has evolved over time to where it’s often times not even baked in the oven anymore.
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