Verdure Gratinate alla Parmigiana
A comforting Parma side dish of tender seasonal vegetables baked beneath a golden, savoury crust of aged Parmigiano Reggiano cheese and butter.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Large saucepan
- •Colander
- •Ceramic baking dish (approx 20x30 cm)
- •Cheese grater
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 18 g
- carbs
- 16 g
- fibre
- 5 g
- protein
- 9 g
- calories
- 260 kcal
Instructions
- 1
Heat your oven to 200 degrees C (180 degrees C fan).
- 2
Bring a large pot of water to a rolling boil with the sea salt.
- 3
Drop the carrots and cauliflower florets into the water and boil for four minutes.
- 4
Add the sliced fennel and courgettes, cooking everything together for three more minutes.
- 5
Drain all the vegetables thoroughly in a colander and let them steam-dry for two minutes.
- 6
Grease your ceramic baking dish with a tiny knob of the butter.
- 7
Tip the drained vegetables into the dish, spreading them into an even layer.
- 8
Season lightly with black pepper and a pinch of ground nutmeg.
- 9
Sprinkle the grated Parmigiano Reggiano and breadcrumbs evenly over the vegetables.
- 10
Scatter the remaining cold butter cubes across the entire surface.
- 11
Bake for twenty to twenty-five minutes until bubbling and richly golden brown on top.
- 12
Rest for five minutes before taking to the table.
Chef's tips
Always parboil the firmer vegetables first so every vegetable finishes with a tender, un-mushy texture. Let the boiled vegetables steam-dry thoroughly in the colander before assembling to prevent a watery gratin. Grate your Parmigiano Reggiano from a fresh wedge for the best melting quality and aroma.
Ingredient substitutions
- cauliflower → broccoli florets or Romanesco
- fine dry breadcrumbs → gluten-free breadcrumbs or omitted entirely for a softer crust
- unsalted butter → extra virgin olive oil drizzled on top
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Reheat in an oven preheated to 180 degrees C for 10-12 minutes until warmed through and crisp on top.
Common mistakes to avoid
- •Over-boiling the vegetables beforehand, which causes them to turn to mush in the oven.
- •Assembling the dish while vegetables are dripping wet, creating watery liquid at the bottom.
- •Using pre-grated packaged cheese, which burns quickly instead of creating a rich, golden crust.
Serving suggestions
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