A surprising number of dishes, even though they are cooked over an hour in the oven, require some kind of tending now and then. I’m curious, why the interest in something that you can neglect in the oven and serve right away? Are you about to cook a dinner for multitudes, all by yourself?
– Just about any kind of potato gratin cooks in the oven for an hour, unattended.
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– Sartu, a Neapolitan variation on lasagna, is a meal-in-one dish-layers of meatballs, tomato sauce, mushrooms, chicken livers, peas, boiled eggs, and mozzarella cheese, in a rice crust. It’s rich and yummy, and I’m starting to think it’s time for me to cook this one again. I like Joyce Goldstein’s recipe in her cookbook, Italian Slow and Savory. The recipe is available on Googlebooks, Page 109.
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http://books.google.com/books?id=uaJXsT3y6qUC&printsec=frontcover&dq=joyce+goldstein&cd=10#v=onepage&q=sartu&f=false
– Another possibility, also Italian. (Are these grandmother’s recipes for cooking in the oven while the family goes to Mass?) Chicken in Bread (Pollo in Pane), a chicken stuffed with chicken livers and vegetables, wrapped in bread dough, then baked. The dish comes to the table as a big golden bread dome. You cut off the top and serve some chicken with stuffing and a chunk of bread, which has absorbed the juices during cooking.
http://www.bigoven.com/132590-Pollo-in-Pane-recipe.html
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I haven’t cooked this particular recipe, but it’s close to the one I used to make. I suggest adding some fresh chopped rosemary, thyme and /or sage to the mirepoix. An egg wash on the dough before baking will make a showy, golden brown bread dome. I cooked my pollo in pane for 1 1/2 hrs in a 375 degree oven, and let it rest for about 30 mins before serving.
The recipe doesn’t give you the bread dough recipe, so try this one.
Bread Dough: Dissolve 1 TB active dry yeast and a pinch of sugar in 1/2 cup of warm water. Then combine the yeast in a bowl with 1 1/2 lbs (approx 5 cups) of unbleached white flour, 2 tsp salt, and about 1 1/2 cups of warm water to form a soft dough. Knead until the dough is smooth and shiny. Place in an oiled bowl, cover, and let rise until doubled in bulk, about 1 1/2 hours. Deflate the dough, and use as directed in the recipe. Yields about 2 lbs of bread dough.
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