Ingredients with Measurements:
- 1 pound red deadnettle leaves, washed and chopped
- 2 cups cherry tomatoes, halved
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Large baking dish
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the chopped red deadnettle leaves to the skillet and cook for 5-7 minutes until wilted. Season with salt and pepper to taste.
4. In a mixing bowl, combine the cooked red deadnettle leaves, halved cherry tomatoes, breadcrumbs, and grated Parmesan cheese. Mix well.
5. Transfer the mixture to a large baking dish and spread it evenly.
6. Bake in the preheated oven for 20-25 minutes until the top is golden brown and crispy.
7. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 290
- Fat: 17g
- Carbohydrates: 23g
- Protein: 12g
Substitutions for ingredients:
- Red deadnettle leaves can be substituted with spinach or kale.
- Cherry tomatoes can be substituted with regular tomatoes or sun-dried tomatoes.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add cooked chicken or sausage to the mixture for a heartier meal.
- Use different types of cheese for a different flavor profile.
- Add chopped herbs like basil or parsley for extra flavor.
Tips and tricks:
- Make sure to wash the red deadnettle leaves thoroughly before cooking.
- Use homemade breadcrumbs for a fresher taste.
- Serve with a side salad for a complete meal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs or a sprinkle of Parmesan cheese.
Garnishes:
- Fresh herbs like basil or parsley
- Parmesan cheese
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the top of the gratin is not crispy enough, broil for 1-2 minutes at the end of cooking time.
Food safety advice:
- Make sure to wash the red deadnettle leaves thoroughly before cooking to remove any dirt or debris.
Food history:
- Red deadnettle is a wild edible plant that has been used for centuries in traditional medicine.
Flavor profiles:
- The gratin has a savory and slightly bitter flavor from the red deadnettle leaves, balanced by the sweetness of the cherry tomatoes and the nuttiness of the Parmesan cheese.
Serving suggestions:
- Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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