Vegetarian

Fennel lasagna with ricotta

Doro

I am super excited about July’s Veggie of the Month. For some reason, pretty many people are not exactly fans. The thing is, you just have to find the right recipe’s for…

fennel!

You should try this fennel lasagna with ricotta, even if you have not found a fennel recipe you liked before. It is an awesome combination!

Fennel lasagna with ricotta - Gourmet Elephant

Fennel lasagna with ricotta - Gourmet Elephant

Fennel lasagna with ricotta - Gourmet Elephant

Fennel Lasagna 4Fennel lasagna with ricotta - Gourmet Elephant

Fennel lasagna with ricotta - Gourmet Elephant

Fennel lasagna with ricotta

What you need:
200g fennel (and the small greens)
1 shallot
1 garlic clove
1 tbsp butter
50ml white wine
150ml vegetable broth
120g ricotta
5 lasagna noodles (oven-ready)
salt
pepper
20g Parmesan cheese

What you do:
Preheat the oven to 180°C/350°F.

Thinly slice the shallot, garlic and the fennel. Melt the butter in a skillet over medium-high heat, add shallot and garlic and sauté for 3-4 minutes. Add the fennel and cook for 7-8 minutes, stirring occasionally. Add the wine, let most of it evaporate. Pour in the vegetable broth, stir, take away from the heat. Stir in the ricotta. Season with salt and pepper. Chop the fennel greens and add them to the sauce.

In a small casserole dish, layer the sauce and the noodles, starting with sauce. On top of the last lasagna noodle, spread the rest of the sauce (if there’s nothing left, use some extra ricotta). Top with Parmesan. Bake for 25 minutes. Serve immediately.

Puff pastry pockets with radicchio and goat cheese

Doro

Serve these puff pastry pockets filled with radicchio, goat cheese and honey with salad – makes a great appetizer for a dinner!

 

Puff pastry pockets with radicchio and goat cheese - Gourmet Elephant

 

Puff pastry pockets with radicchio and goat cheese - Gourmet Elephant

 

Puff pastry pockets with radicchio and goat cheese - Gourmet Elephant

 

Puff pastry pockets with radicchio and goat cheese - Gourmet Elephant

 

Puff pastry pockets with radicchio and goat cheese

What you need:
1/2 pack fresh puff pastry
100g Saint Maure cheese (or any other soft goat cheese)
8 radicchio leaves, washed, white parts removed
4 tsp. honey
4 tbsp. lingonberries

What you do:
Preheat the oven to 200°C/390°F. Line a baking sheet with parchment paper.

Cut the puff pastry in to four pieces. Cut the Saint Maure into 8 slices, place each slice on a radicchio leaf. Drizzle 1/2 tsp. of honey over each piece of cheese, then wrap in the radicchio.

On one half of each piece of puff pastry, place two radicchio cheese wraps and fold the over half over it. Use a fork to press the edges to seal.

Bake for 20 minutes. Serve with lingonberries.

Tarte Flambée with radicchio and blue cheese

Doro

A while back, I bought Gorgonzola cheese because I felt like making penne with Gorgonzola sauce. That did not happen though, and on Monday, the cheese was still in my fridge. When I was taking the radicchio out of the fridge to make this Tarte Flambée, I figured, why not top it with Gorgonzola? I suddenly thought that would make a great combination. And guess what, it did.

Plus, this Tarte FLambée is ready to eat in 30 minutes, tops. A great option for surprise guests!

 
Tarte Flambée with radicchio and blue cheese - Gourmet Elephant
 
Tarte Flambée with radicchio and blue cheese - Gourmet Elephant
 
Tarte Flambée with radicchio and blue cheese - Gourmet Elephant
 
Tarte Flambée with radicchio and blue cheese - Gourmet Elephant
 

Tarte Flambée with radicchio and blue cheese

What you need:
1/2 fresh Tarte Flambée pastry sheet (use filo or puff pastry if you can’t find that)
4 tsp. low-fat crème fraiche
5 radicchio leaves
50g blue cheese (I used Gorgonzola)
salt
pepper

What you do:
Preheat the oven to 250°C/480°F.

Place the pastry on a baking sheet lined with parchment paper. Spread the crème fraiche on it, sprinkle with a little salt and a little more pepper.

Wash the radicchio leaves, cut out the all-white parts and cut them into thin stripes (or thin-ish – mine were 1cm/0.4in). Spread all over the crème fraiche. Crumble the blue cheese on top.

Bake for 15 minutes. Serve immediatly.

Tip!

If the radicchio turns dark too early, cover the baking sheet with aluminum foil and it won’t char.

Gnocchi with radicchio and mushrooms

Doro

This week is the first of June, can you believe it? But hey, new month, new VotM. So, June’s Veggie of the Month is…

radicchio!

If you have only had it in your salad, definitely try cooking it this month. Like in my recipe for gnocchi with radicchio and mushrooms! If you are not sure if you like the characteristic bitter flavor. cut out the white parts of the leaves. They contain the better part of the bitters (but because they are actually good for you, you might want at least try it once).

 

Gnocchi with radicchio and mushrooms - Gourmet Elephant

 

Gnocchi with radicchio and mushrooms - Gourmet Elephant

 

Gnocchi with radicchio and mushrooms - Gourmet Elephant

 

Gnocchi with radicchio and mushrooms - Gourmet Elephant

 

Gnocchi with radicchio and mushrooms

What you need:
200g Radicchio
2 tbsp. olive oil
150g mushrooms
500g fresh gnocchi
100ml cream (I used low-fat)
50ml white wine
1 tbsp. balsamic vinegar
salt
pepper
garlic powder

 

What you do:
Wash and finely slice the radicchio and the mushrooms. In a large pan, heat the olive oil over medium heat. Add the radicchio and cook for 10 minutes, stirring occasionally. Meanwhile, bring salted water to a boil in medium sized pot. Cook the gnocchi according to package instructions, strain and set aside.

After 10 minutes, remove the radicchio from the pan. In the same pan over medium-high heat, cook the mushrooms until slightly browned. Add the white wine and balsamic vinegar, let most of the fluid evaporate. Add the radicchio and mix, then add the cream and season with salt, pepper and garlic powder. Add the gnocchi, mix well and serve immediately.