17 easy and delicious autumn recipes

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17 easy and delicious autumn recipes




Pasta and lasagna gratins: 17 easy and delicious autumn recipes


© Lawton / Photocuisine
Pasta and lasagna gratins: 17 easy and delicious autumn recipes

Perfect for warming up and enjoying yourself by forgetting the first jellies, these gourmet ideas will make you fall in love.

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The recipe for shellfish gratin with bacon and porcini mushrooms

For 6. Preheat the oven to 180 ° C. (th. 6). Heat 3 tbsp. tablespoons of olive oil in a sauté pan and sauté 1 clove of minced garlic with 150 g of smoked bacon and 400 g of porcini mushrooms, cleaned and cut into pieces. Remove from the heat. In a large amount of salted boiling water, cook 500 g of shellfish. Cook for about 10 minutes, drain and pour into the sauté pan. Mix with 20 cl of canned tomato puree and 150 g of grated Parmesan. Pour into an oiled gratin dish and bake for about 20 minutes. Enjoy hot.

>>> Discover our best pasta gratin recipes, in slideshow

>>> Also discover Our best great lasagna recipes

The recipe for pumpkin lasagna

For 6. Cut 600 g of pumpkin flesh into cubes. In a sauté pan, heat 3 tbsp. tablespoons olive oil and brown the diced pumpkin over high heat while stirring. Lower the heat, cover the pan and cook for 8 minutes. Remove from the heat. In another saucepan, prepare a béchamel sauce. Melt 75 g of butter in it. Sprinkle with 75 g of flour, mix well with a wooden spoon, then gradually add 75 cl of cold milk. Let the sauce thicken and pass it in a hand blender in case of lumps. Incorporate 1 pinch of grated nutmeg into the béchamel. Place the lasagna sheets (3 or 4) at the bottom of a buttered gratin dish. Cover with ¼ of the béchamel sauce, 1/3 of the pumpkin cubes and a handful of grated cheese. Repeat the operation 2 times. Finish with a layer of lasagna, béchamel and grated cheese. Bake for 45 minutes at 180 ° C. (th. 6).

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The recipe for macaroni gratin with bechamel and cheese

For 6. Prepare a béchamel by melting 75 g of butter in a saucepan. Sprinkle with 75 g of flour, mix well with a spoon, then gradually incorporate 75 cl of cold milk. Let the sauce thicken and pass it in a hand blender in case of lumps. Then add a pinch of grated nutmeg and 150 g of grated cheese of your choice in the béchamel. Add salt and pepper. Then cook 500 g of macaroni in a large quantity of salted boiling water. Allow about ten minutes of cooking. Drain, mix with the béchamel, pour the mixture into a buttered gratin dish and brown for 15 minutes in an oven preheated to 180 ° C. (th. 6). Enjoy hot.

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The recipe for pasta gratin with gorgonzola, ham and walnuts

For 6. Prepare 40 cl or 50 cl of “house” béchamel (or buy it ready-made). Cook 500 g of the short pasta of your choice. For cooking time, follow the instructions printed on the package. Drain the pasta, mix them with the béchamel sauce, add 100 g of diced ham, 100 g of gorgonzola cut into cubes and 2 dozen crushed walnuts. Pour into a buttered gratin dish and bake for about 15 minutes in an oven preheated to 180 ° C. (th. 6). Serve without delay.

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The recipe for lasagna with broccoli

For 6. Cook 600 g of broccoli florets in boiling salted water for 10 min. Drain. Prepare 40 cl or 50 cl of “house” béchamel (or buy it all ready). Place lasagna sheets (3 or 4) at the bottom of a buttered gratin dish. Cover with ¼ of the béchamel sauce, 1/3 of the broccoli and a handful of grated cheese. Repeat the operation 2 times. Finish with a layer of lasagna, béchamel and grated cheese. Bake for 45 minutes at 180 ° C. (th. 6).

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The recipe for pasta gratin with porcini mushrooms

For 6. Melt 30 g of butter in a pan and sauté 200 g of porcini mushrooms, well cleaned and cut into pieces with 1 clove of chopped garlic and 2 tbsp. chopped flat-leaf parsley. Add 200 g of mascarpone. Mix well and remove from heat. Then cook 500 g of short pasta (shells, macaroni, farfalle, penne…) in a large quantity of salted boiling water. Allow about ten minutes of cooking. Drain and mix with the mushrooms. Pour into a buttered gratin dish, sprinkle with grated cheese and brown for 15 min at 180 ° C. (th. 6).

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The recipe for the chestnut scallop gratin

For 6. Melt 20 g of butter in a frying pan and brown 250 g of drained canned chestnuts. Cook 500 g of short pasta of your choice. For cooking time, follow the instructions printed on the package. Drain. Mix the pasta and chestnuts. Add 100 g of mascarpone and 100 g of grated Parmesan. Pour into a buttered gratin dish, and cook for 15 to 20 minutes in an oven preheated to 180 ° C. (th. 6).

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The recipe for macaroni gratin with truffle oil

For 6. Cook 500 g of elbow macaroni in boiling salted water for 10 min. Drain. Mix them in a salad bowl with 250 g of mascarpone, 100 g of grated young Comté cheese and a few drops of truffle oil. Season with salt and pepper, pour into a buttered gratin dish and bake for 15 to 20 minutes in an oven preheated to 180 ° C. (th. 6).

Read also :

Italian pasta: 10 easy and delicious autumn recipes

Autumn gratin: 50 quick and super easy recipes

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