Best Chiarellos Cauliflower Alla Parmigiana Recipes

CAULIFLOWER ALLA PARMIGIANA

Steps:

• Heat oven to 425 degrees F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
• Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick.
• Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese and bread crumbs.
• Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

CAULIFLOWER ALLA PARMIGIANA

Steps:

• Heat oven to 425°F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
• Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick.
• Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese and bread crumbs.
• Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

RISOTTO ALLA PARMIGIANA

Steps:

• Heat ½ the butter and sweat the onions.
• Add rice and stir until rice appears shiny.
• Using a 6 oz ladle, add 2 scoops of stock to the rice.
• Stir the rice over medium heat until almost dry.
• Repeat from step 3 until all stock has been used up.
• Stop cooking when rice is moist and creamy.
• Remove from heat and stir in remaining butter and parmesan cheese.

CAULIFLOWER ALLA PARMIGIANA

Steps:

• Heat the oven to 425 degrees F. Lightly coat an 8- by 10-inch oval baking dish with butter. Bring a large pot of water and 3 teaspoons salt to a boil. Add the cauliflower and boil until they are slightly softened, about 4 minutes.
• Drain well, cool slightly, and slice stems lengthwise to 1/4-inch thickness. Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and black pepper, and dot with butter. Sprinkle the top with the cheese. Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

ASPARAGI ALLA PARMIGIANA (ITALIAN ASPARAGUS GRATIN)

Steps:

• Preheat oven to 450°F.
• Butter a shallow gratin or baking dish that is just large enough to hold the asparagus.
• Place a layer of asparagus in the dish, with the tips all facing the same direction. Sprinkle with a little salt and pepper and some of the cheese Keep adding layers until all asparagus and all cheese is used, finishing with the cheese.
• Dot the top of the dish with the pieces of butter and place the dish on the top rack of the oven.
• Bake for about 15-20 minutes, or until the asparagus is cooked through and beginning to brown and the cheese is melted.
• *Variations.
• Instead of the butter use olive oil or half butter and half olive oil.
• Use half Parmesan and half shredded fontina cheese for a creamier gratin.
• Layer a couple of slices of prosciutto in with the asparagus if you like.
• Sprinkle with a little lemon zest for added zing.

CAULIFLOWER PARMIGIANA BAKE

Steps:

• Set oven to 375 degrees.
• Butter an 11 x 7-inch baking dish.
• Sprinkle about 2-3 tablespoons seasoned bread crumbs on the bottom of the dish.
• Place half of the cauliflower florets on top of the bread crumbs.
• Pour 1-1/2 cups marinara sauce over the florets.
• Sprinkle half of the mozza cheese and remaining bread crumbs over sauce.
• Repeat the layering (ending with the mozza cheese).
• Cover with foil.
• Bake for about 40 minutes.
• Remove foil, and sprinkle with Parmesan cheese.
• Return to oven uncovered and bake another 10-15 minutes or until the florets are soft and the Parmesan cheese is golden brown.
• Let stand for 15 minutes before serving.