cookbooks

No. 166. Cetriuoli Alla Borghese (cucumber) Recipe

Recipe: Cetriuoli Alla Borghese (Cucumber)

History:
Cetriuoli Alla Borghese, also known as Borghese cucumbers, is an Italian dish that dates back to ancient times. The recipe combines the freshness of cucumbers with the richness of Bechamel sauce and Parmesan cheese, creating a delightful and flavorful dish. This dish originates from the region of Lazio in Italy, where the Borghese family, a prominent noble family, was known for their love of fine cuisine. Cetriuoli Alla Borghese was a popular dish served at their lavish banquets and is now enjoyed by food enthusiasts all over the world.

Fun Facts:
1. Cucumbers are believed to have originated in India over 4,000 years ago and later spread to other parts of the world.
2. The word "cucumber" is derived from the Latin word "cucumis," which means gourd.
3. Cucumbers have a high water content, making them a refreshing and hydrating ingredient.
4. Bechamel sauce, also known as white sauce, originated in France and is made from butter, flour, and milk.
5. Parmesan cheese is known as the "King of Italian Cheeses" and is often used to enhance the flavor of many Italian dishes.
6. Cetriuoli Alla Borghese is a versatile dish that can be served as an appetizer, side dish, or even as a light lunch.

Now, let's dive into the recipe itself:

Ingredients:
- 2 cucumbers
- 1 cup Bechamel sauce
- 1/2 cup cream
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon butter
- Salt to taste
- A pinch of cayenne pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Start by peeling the cucumbers and cutting them into evenly thick rounds.
3. In a skillet, melt the butter over medium heat.
4. Add the cucumber rounds to the skillet and sauté them for about 5 minutes, just until they start to soften slightly.
5. While the cucumbers are cooking, prepare the Bechamel sauce. You can make your own using your favorite recipe or use a store-bought version.
6. Once the cucumbers are cooked, remove them from the skillet and set them aside.
7. In a small bowl, mix the Bechamel sauce, cream, grated Parmesan cheese, salt, and cayenne pepper until well combined.
8. Take a baking dish and spread a thin layer of the Bechamel mixture on the bottom.
9. Arrange the cooked cucumber rounds in a circular pattern on top of the Bechamel sauce.
10. Pour the remaining Bechamel mixture over the cucumbers, making sure to cover them evenly.
11. Place the baking dish in the preheated oven and bake for 10 minutes, until the sauce is bubbly and slightly golden.
12. Once cooked, remove from the oven and let it cool for a few minutes.
13. Carefully transfer the cucumber rounds to a hot serving dish, arranging them in a circular pattern.
14. Drizzle any remaining sauce from the baking dish over the cucumbers for extra flavor.
15. Serve the Cetriuoli Alla Borghese immediately as a delicious and elegant side dish or appetizer.

Similar Recipe Dishes:
- Melanzane Alla Parmigiana: This classic Italian dish features layers of eggplant, tomato sauce, and Parmesan cheese, baked to perfection.
- Zucchini Gratin: Another vegetable-based dish that combines zucchini slices with a creamy sauce and cheese, then baked until golden and bubbly.
- Spinach and Artichoke Dip: A popular appetizer that combines spinach, artichokes, cream cheese, and Parmesan cheese, baked until warm and creamy.
- Mornay Sauce: Similar to Bechamel sauce, Mornay sauce adds grated Gruyere cheese to create a rich and flavorful cheese sauce, perfect for gratins and casseroles.

Enjoy the delightful combination of fresh cucumbers, creamy Bechamel sauce, and Parmesan cheese in this traditional Italian recipe, Cetriuoli Alla Borghese. Serve it as an indulgent side dish, elegant appetizer, or a light lunch, and impress your guests with its exquisite taste and presentation!

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