cookbooks

No. 156. Barbabietola Alla Parmigiana (beetroot) Recipe

History of Barbabietola Alla Parmigiana (Beetroot Alla Parmigiana):

Barbabietola Alla Parmigiana, also known as Beetroot Alla Parmigiana, is a delicious and colorful Italian dish that features beetroot slices layered with a creamy white sauce and topped with a generous amount of Parmesan and Cheddar cheese. This vegetarian dish offers a unique twist to the traditional eggplant Parmigiana and has become increasingly popular in recent years.

The history of this recipe can be traced back to the Emilia-Romagna region of Italy, specifically to the city of Parma. Parmigiana, which means "from Parma," refers to dishes that are characteristic of the cuisine of this region. Although the traditional Parmigiana dish is made with eggplant, variations like Barbabietola Alla Parmigiana have emerged to cater to different tastes and dietary preferences.

Fun Facts about Beetroot:

- Beetroot, also known as beets, has been cultivated for centuries and is believed to have originated in the Mediterranean region. It was highly valued in Ancient Greece and Rome for its medicinal properties.
- This vibrant root vegetable comes in various colors, including deep red, golden yellow, and even candy cane-striped varieties. The red beetroot is the most commonly used type in this recipe.
- Beetroot is known for its earthy and slightly sweet flavor, which pairs well with creamy sauces and rich cheeses. It also provides a beautiful natural color to dishes, making them visually appealing.
- Beetroot is highly nutritious and packed with essential vitamins, minerals, and antioxidants. It is a good source of dietary fiber and folate, making it a healthy addition to any diet.

Recipe for Barbabietola Alla Parmigiana:

Ingredients:
- 4 medium-sized beetroots
- 2 cups of white sauce
- 1 cup of grated Parmesan cheese
- 1 cup of grated Cheddar cheese

Instructions:
1. Start by preheating your oven to 375°F (190°C) and greasing a fireproof baking dish.

2. Wash the beetroots thoroughly to remove any dirt or debris. Then, place them in a large pot of boiling water and cook until they are tender. This usually takes about 30-40 minutes, but it may vary depending on the size of the beetroots. You can check their doneness by inserting a fork into the beetroot - it should easily slide in when they are cooked.

3. Once the beetroots are tender, remove them from the pot and allow them to cool slightly. Then, peel the beetroots using a vegetable peeler or by gently rubbing the skin off with your hands. Cut the beetroots into thin slices, about 1/4 inch thick.

4. Arrange the beetroot slices in the greased baking dish in a single layer, slightly overlapping each other.

5. Pour the white sauce over the beetroot slices, ensuring they are evenly coated. The white sauce should be thick enough to hold its shape but not too runny. You can make a simple white sauce by melting butter in a saucepan, adding flour, and gradually whisking in milk until it thickens. Season with salt and pepper to taste.

6. Sprinkle grated Parmesan and Cheddar cheese evenly over the top of the dish, covering the beetroot and white sauce entirely.

7. Place the baking dish in the preheated oven and bake for about 15-20 minutes, or until the cheese is golden and bubbly.

8. Once cooked, remove the dish from the oven and allow it to cool for a few minutes before serving. Barbabietola Alla Parmigiana is best enjoyed hot.

9. Serve the dish directly from the baking dish, allowing everyone to help themselves. This rustic presentation adds a touch of charm to the meal.

Similar Recipe Dishes:

1. Eggplant Parmigiana: The classic Parmigiana dish that inspired the Barbabietola Alla Parmigiana recipe. Instead of beetroot, this dish uses eggplant as the main ingredient. The eggplant is sliced, breaded, and fried before being layered with tomato sauce, mozzarella, and Parmesan cheese. It is then baked until bubbly and golden.

2. Zucchini Parmigiana: A lighter and fresher alternative to the traditional Parmigiana, this dish replaces the eggplant with zucchini. The preparation method is similar, with the zucchini slices being layered with white sauce, tomato sauce, and cheese before baking in the oven. This dish is perfect for those looking for a lighter option.

3. Spinach and Ricotta Cannelloni: Another popular Italian dish, cannelloni features pasta tubes filled with a delicious mixture of spinach and ricotta cheese. The filled cannelloni are then topped with white sauce, tomato sauce, and grated cheese before being baked to perfection. The combination of flavors and textures makes this dish an absolute delight.

In summary, Barbabietola Alla Parmigiana is a unique and flavorful Italian dish that showcases the natural beauty and delicious taste of beetroot. This recipe offers a vegetarian twist on the traditional Parmigiana and is sure to impress with its vibrant colors and delightful flavors. Whether you are a beet enthusiast or simply looking to try something new, this dish is worth a try!

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