Ingredients with Measurements:
- 1 lb red goosefoot leaves, washed and chopped
- 2 large tomatoes, sliced
- 1/2 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add chopped red goosefoot leaves to the skillet and sauté for 5-7 minutes until wilted. Season with salt and pepper to taste.
4. In a mixing bowl, combine breadcrumbs and grated parmesan cheese.
5. In a 9x13 inch baking dish, layer the sliced tomatoes on the bottom.
6. Spread the sautéed red goosefoot leaves over the tomatoes.
7. Sprinkle the breadcrumb and parmesan cheese mixture over the top of the red goosefoot leaves.
8. Bake in the preheated oven for 25-30 minutes until the top is golden brown and crispy.
9. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 190
Fat: 12g
Carbohydrates: 14g
Protein: 8g
Fiber: 3g
Substitutions for ingredients:
- Red goosefoot leaves can be substituted with spinach or kale.
- Parmesan cheese can be substituted with any type of hard cheese.
Variations:
- Add sliced onions or bell peppers to the sautéed red goosefoot leaves for extra flavor.
- Use different types of tomatoes such as cherry tomatoes or heirloom tomatoes for a different flavor profile.
Tips and tricks:
- Make sure to wash the red goosefoot leaves thoroughly before using them in the recipe.
- Use fresh breadcrumbs for a better texture.
- If the top of the gratin is not crispy enough, broil for a few minutes until golden brown.
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 on a platter with fresh herbs such as basil or parsley.
Garnishes:
Garnish with additional grated parmesan cheese or chopped fresh herbs.
Pairings:
Pair with a light salad or roasted vegetables for a complete meal.
Suggested side dishes:
Roasted asparagus or garlic bread would be great side dishes for this gratin.
Troubleshooting advice:
If the gratin is too dry, add a little bit of olive oil or tomato sauce to the top before baking.
Food safety advice:
Make sure to wash all vegetables thoroughly before using them in the recipe.
Food history:
Red goosefoot, also known as Chenopodium rubrum, is a leafy vegetable that has been used in traditional cooking for centuries. It is a good source of vitamins and minerals and has a slightly tangy flavor.
Flavor profiles:
The red goosefoot and tomato gratin has a savory and slightly tangy flavor from the red goosefoot leaves and tomatoes. The crispy breadcrumb and parmesan cheese topping adds a nice texture to the dish.
Serving suggestions:
Serve the gratin as a side dish or as a main dish with a side salad. It would also make a great addition to a potluck or dinner party.
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