Creamy, cheesy, and so delicious, Cauliflower au Gratin is on the top of our list of comfort food side dishes. It’s great alongside your favorite main courses and is a huge hit on Thanksgiving!

sipandfeast.com

Serves 12

INGREDIENTS
1 large head of cauliflower cut into florets, about 8 cups worth
3 tablespoons butter melted
1 medium onion diced
3 cloves garlic minced
2 cups heavy cream
1 cup shredded gruyere cheese (or Fontina, Gouda, or Swiss) divided
1/4 cup grated Pecorino Romano divided
2 teaspoons fresh thyme leaves only
1/4 cup panko breadcrumbs
1 pinch nutmeg
2 tablespoons all-purpose flour
salt and pepper to taste

INSTRUCTIONS
Preheat oven to 350f and set one rack on the middle level and one towards the top.

Bring a large pot of salted water to boil and cook the cauliflower florets for 8 minutes or until almost fork tender, then drain and set aside.

Melt butter in a pot over medium heat then add the onion and cook until soft (about 7-8 minutes). Add the garlic and cook until fragrant (about 1-2 minutes).

Add the flour and cook until no white spots appear (1-2 minutes). Add the cream and bring to a low simmer. Once the cream starts to simmer remove the pot from the heat and mix in 3/4 cup Gruyere all of the Pecorino.

Add the cauliflower, thyme, and nutmeg to the pot and stir to combine. Give the sauce a taste and season with salt and pepper if required. A good amount of pepper is recommended.

Grease a 9×13 baking dish and pour the cauliflower into the dish. Top with the remaining Gruyere cheese and breadcrumbs. Bake for 25-30 minutes or until golden brown. If needed, the top can be broiled for the last 1-2 minutes but watch carefully.

Let the cauliflower au gratin sit for 10 minutes before serving.

These White Bean Meatballs in Onion Sauce are packed with flavors, made with simple ingredients. Serve them next to some roasted potatoes​.

Serves 4

spainonafork.com

INGREDIENTS

For The White Bean Meatballs:
15.5 oz can white beans
1/3 cup bread crumbs
1 large egg
1 small onion finely chopped
1 clove garlic finely chopped
2 tbsp chopped fresh parsley
1/2 tsp ground cumin
sea salt & black pepper

For The Onion Sauce:
1 small onion finely chopped
2 cloves garlic roughly chopped
1 tbsp all purpose flour
1/2 cup dry white wine
1/2 tsp dried thyme
1 1/2 cups vegetable broth
sea salt & black pepper

Extras:
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS

Drain the can of white beans into a colander and rinse under water, then shake off any excess water and transfer into a large bowl, using a potato masher or a large fork, mash down on the white beans until well mashed

Once the white beans are mashed, add in the bread crumbs, crack in the egg, add in the chopped onion, chopped garlic, chopped parsley, ground cumin and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients are well binded together, the form it into a shape of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the white bean meatballs, all in a single layer, cook for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, continue to mix together, after 2 minutes add in the wine, dried thyme and season with sea salt & black pepper, mix together and then simmer

After 3 minutes and the alcohol has cooked off, add in the vegetable broth, continue to mix and go for 3 to 4 minutes or until you end up with a slightly creamy sauce, then add the white bean meatballs back into the pan, all in a single layer, heat them through for 2 to 3 minutes, then remove from the heat

Transfer the white bean meatballs into serving dishes, top off with the onion sauce and some chopped fresh parsley

These delicious Swedish Meatballs are simmered in a tangy creamy gravy until tender and served over egg noodles or mashed potatoes. The perfect comfort food!

Serves 6

sipandfeast.com

INGREDIENTS
For the meatballs:
6 slices white bread cut into small cubes, see notes
1/2 cup whole milk
2 tablespoons butter
1 medium onion minced
3 cloves garlic grated
1 pound ground chuck
1 pound ground pork
1/4 cup flat-leaf parsley minced
1/2 teaspoon allspice
2 large eggs beaten
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
vegetable oil for frying – enough to fill the pan a 1/2″ high.

For the gravy:
7 tablespoons butter
7 tablespoons flour
1/2 cup dry white wine optional
4 cups low-sodium chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup heavy cream
1/2 cup sour cream
1/4 teaspoon allspice plus more to taste
1/4 teaspoon nutmeg
salt and pepper to taste

INSTRUCTIONS
For the meatballs:
In a large mixing bowl, combine the bread and milk and mash together with a fork to form a paste. Let sit for 10 minutes. (Store-bought plain breadcrumbs [1 to 1 1/4 cups] can also be used.)

Meanwhile, heat a frypan to medium heat with butter. Add the onions and saute for 5 minutes then add the garlic and cook for another 2 minutes.

Add the sauteed onions and garlic and all of the remaining meatballs ingredients to the bread mixture and mix well. Roll meatballs into roughly 1″ diameter balls and place them onto a baking sheet or plate.

Pour vegetable oil 1/2″ high into a heavy frying pan or Dutch oven pot and heat to 350-370f.

Once the oil is hot, add the meatballs, working in batches to not overcrowd the pan, and fry until browned on all sides (about 10 minutes per batch). Remove browned meatballs to a plate.

Or you can bake the meatballs in a 400f oven for 20 minutes

For the gravy:
Heat a pot or large pan to medium and add the butter. Once the butter melts, add the flour and whisk until lightly golden (about 3-5 minutes).

Add the white wine and cook for another minute while scraping the bottom of the pot with a wooden spoon to dislodge any of the browned bits.

Add the chicken stock and bring to a boil while whisking to incorporate. Once boiling lower the heat to a simmer. Add the Worcestershire sauce, allspice, nutmeg, Dijon mustard, and cream, and bring to a simmer.

To temper the sour cream (this will ensure that the sauce doesn’t break), mix 3 tablespoons of the hot gravy into a bowl with the sour cream. Repeat the process by adding more of the hot gravy to the sour cream. Add the tempered sour cream to the saucepan and whisk to combine. Test the gravy, seasoning with salt and pepper to taste.

When satisfied with the taste of the gravy, add the meatballs to the pot and cook over a low simmer until they are warmed through. Serve meatballs over egg noodles or mashed potatoes with Lingonberry on the side.

Bloody Mary Linguine makes an unusual starter or main and just shows how even the most familiar dishes – in this case pasta and tomato sauce – can be updated. Bloody Mary is one of my favourite drinks, so I thought, why not incorporate the same flavours on the plate? The alcohol all evaporates but it adds a richness to the sauce.

Serves 4

INGREDIENTS
olive oil, for frying
1 red onion, peeled and finely diced
1 garlic clove, peeled and crushed
1–2 tbsp Worcestershire sauce
1 tsp Tabasco sauce
1⁄2 tsp celery salt
1 tsp caster sugar
1 x 400g tin best-quality chopped tomatoes
50ml (2fl oz) vodka
400g (14oz) dried linguine

For the topping:
olive oil, for frying
large handful of white breadcrumbs
1 tbsp finely chopped parsley
sea salt and freshly ground black pepper

INSTRUCTIONS
First make the topping. Place a small frying pan over a medium heat and add a dash of olive oil. When hot, fry the breadcrumbs with a pinch of salt and pepper until golden. Stir through the parsley, transfer to a bowl and set aside.

Place a large frying pan over a medium heat and add a dash of oil. When hot, sauté the onion with a pinch of salt and pepper until softened and turning light golden. Add the garlic and continue to sauté for 2 minutes. Season to taste with the Worcestershire and Tabasco sauces, the celery salt and a sprinkling of sugar.

Pour in the vodka to deglaze the pan, scraping up the bits from the bottom. Add the tomatoes, bring to a simmer and cook gently for 10–15 minutes, until reduced a little and flavourful. Add a little water if the sauce thickens too much.

Meanwhile, cook the linguine according to the packet instructions. When al dente, drain and add to the pan of sauce along with a little of the pasta water. Mix well, then divide among warm serving plates and top with the herby breadcrumbs. Serve immediately.

These Chickpea Meatballs in Tomato Sauce can be addictive. They´re packed with flavors, made with basic pantry staples and all done in a little over 30 minutes. Serve them next to some roasted potatoes, a garden salad and a bottle of Spanish red wine for the ultimate meal.

Serves 4

spainonafork.com

INGREDIENTS
For the Chickpea Meatballs:
1 can chickpeas 15.5 oz
1/3 cup bread crumbs
1 egg
1 small onion finey chopped
1 clove garlic
1 carrot
1/2 tsp ground cumin
2 tbsp chopped fresh parsley
pinch sea salt
dash black pepper

For the Tomato Sauce:
3 cloves garlic finely chopped
1 tsp sweet smoked Spanish paprika
1 can tomato sauce 14.5 oz
pinch sea salt
dash black pepper

Extras:
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS
Drain the canned chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or a large fork, mash down on the chickpeas until well mashed

Once the chickpeas are mashed, add in the bread crumbs, crack in the egg and add in the chopped onion, then finely grate the garlic over the ingredients, finely grate the carrot (peeled), add in the cumin, parsley and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients and well binded together, the form it into a shape of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chickpea meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in 3 cloves of garlic that have been finely chopped, mix continuously, after 15 seconds add in a generous tsp of sweet smoked Spanish paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer without mixing

Once the tomato sauce has slightly thickened, about 3 minutes, add the chickpea meatballs back into the pan, give each one a gentle flip so they´re fully coated in the sauce, simmer for 3 to 4 minutes

Transfer into serving dishes and sprinkle with chopped fresh parsley

These Spanish-Style Fish Meatballs in Sauce, known as Albóndigas de Bacalao en Salsa, are packed with flavors, easy to make and come together in a little over 30 minutes. Serve them next to some fried potatoes and a bottle of Spanish wine for an incredible meal.

Serves 4

spainonafork.com

INGREDIENTS
FOR THE COD MEATBALLS
1 lbs cod fillets or other white fish
2 eggs
3/4 cup plain bread crumbs
1/4 cup chopped fresh parsley
pinch sea salt
dash black pepper
1/4 cup all purpose flour

FOR THE SAUCE
1 small onion finely chopped
3 cloves garlic roughly chopped
1 1/2 tbsp all purpose flour
1/2 cup white wine
2 cups vegetable broth
2 tbsp chopped fresh parsley
pinch sea salt
dash black pepper

EXTRAS
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS
Add the cod fillets into a food processor, pulse for 1 to 2 minutes or until the cod is finely chopped, then transfer into a large bowl, crack in the eggs and add in the bread crumbs, parsley and season with sea salt & black pepper, mix together until you end up with a paste like texture

Grab spoonfuls of the mixture and shape the meatballs, a little smaller than a golf ball, then lightly coat each one in flour, you should get about 16 cod meatballs

Heat a large fry pan with a medium heat and add in the olive oil

Once the oil is nice and hot, add in the cod meatballs, all in a single layer, fry for 5 to 7 minutes or until golden fried, mixing occasionally, then remove from the pan and transfer into a dish with paper towels

Using the same pan with the same heat, add in the onion and garlic, mix continuously, after 2 to 3 minutes add in the flour, continue to mix, after 2 minutes add in the white wine, continue to mix, after another 2 minutes add in the broth, mix continuously and go for 4 to 5 minutes or until you end up with a slightly creamy sauce

Once you end up with a slightly creamy sauce, add in the parsley and season with sea salt & black pepper, mix together, add in the cod meatballs, all in a single layer, heat for 2 to 3 minutes or until heated through, gently mixing them around so they´re coated in the sauce

Transfer the meatballs into a dish, top off with the sauce and some chopped parsley, serve at once

These Lemon Ricotta Stuffed Zucchini boats are the perfect summer appetizer to make with all that farm-fresh zucchini. Making them is as simple as scooping out the seeds and stuffing them with a delicious lemon, ricotta, breadcrumb, parsley, garlic, and Parmigiano Reggiano stuffing.

Serves 4

sipandfeast.com

INGREDIENTS
4 medium zucchini
½ cup plain breadcrumbs
2 cups ricotta
½ cup grated parmigiano reggiano
2 cloves garlic
3 medium lemons
¼ cup parsley
¼ cup olive oil
1 tsp kosher salt
½ tsp black pepper

INSTRUCTIONS
Preheat oven to 400f and set rack in middle. Cut 4 medium zucchini in half lengthwise and scoop out the interior seeds with a spoon. Season the interior of the zucchini with a total of 1 tsp kosher salt and a ½ tsp of pepper. Drizzle oil onto each one and bake the zucchini in a sheet pan for 20-25 minutes until fork tender.

Chop a ¼ cup fresh parsley and mince 2 garlic cloves. Grate a ½ cup of Parmigiano Reggiano cheese or use good quality grated cheese. Slice 1 lemon into rounds.

In a pan over medium heat saute the garlic in a ¼ cup of olive oil until lightly golden. Set aside the garlic and oil mixture.

In a large bowl mix the 2 cups ricotta, ½ cup Parmigiano Reggiano, ½ cup breadcrumbs, juice of 1 lemon, ¼ cup parsley and the garlic/oil mixture.

Let the zucchini boats cool for a few minutes after baking then stuff with the ricotta mixture. Sprinkle a touch of breadcrumbs onto each and arrange the sliced lemons in the pan. Broil the zucchini boats for 5-7 minutes on the middle rack until the cheese is bubbly and golden brown. Serve with extra grated cheese and lemon wedges.

A tasty vegetarian alternative to a traditionally meat filled pasta. Eggplant and Ricotta Cannelloni are especially delicious in summer time when eggplant and tomatoes are in peak season.

Serves 6

lacucinaitaliana.com

INGREDIENTS
18 dried ready to cook cannelloni
2 CUPS ready made béchamel
7 OZ. tomato sauce
7 OZ. ricotta cheese
5 OZ. eggplant
4 TBSP. Parmigiano Reggiano, grated
2 TBSP. unsalted butter
2 TBSP. breadcrumbs
2 large eggs
basil
olive oil
nutmeg
salt
pepper

INSTRUCTIONS
Peel the eggplant and cut into tiny cubes. Sauté in a frying pan with 2 Tbsp. olive oil. Season with salt, pepper and hand-shredded basil and stir in the ricotta. Add the eggs, stirring constantly, then top with the Parmigiano Reggiano and the breadcrumbs.

Preheat the oven to 350°F.

Fill the cannelloni with the eggplant ricotta mixture.

Grease a baking dish, then add a layer béchamel (dilute with a little milk if too thick) and season with a little grated nutmeg. Arrange the cannelloni on top and pour the remaining béchamel and the tomato sauce over the top. Cover with aluminum foil and bake for 40 minutes at 350°F, removing the foil half way through baking. Serve warm.

Extra Tip: For optimal cooking conditions, the dried pasta needs plenty liquid and a thinner than normal bechamel sauce.

Chef Michael Bonacini of Gusto TV’s ‘Bonacini’s Italy’ highlights the tiny region of Molise, exposing some of its best kept savoury secrets. Starting with a classic, Michael cooks up a delicious multi-layered Chicory Timbale, a pie filled with fresh chicory, ripe Roma tomatoes, and sliced prosciutto. To crisp up the top of the pie, Michael tops his delicious dish with finely grated pecorino cheese and crunchy breadcrumbs.

Maybe try using another bitter green if can’t find chicory.

Serves 6

gustotv.com/recipes

INGREDIENTS
2-3 bunches chicory
2 tablespoons (30 ml) butter
½ cup (120 ml) stale breadcrumbs, finely ground in a food processor
½ teaspoon (2.5 ml) salt
1 teaspoon (5 ml) ground black pepper
2 cups (470 ml) grated scamorza cheese
3 Roma tomatoes, thinly sliced
7 ounces (198 g) thinly sliced prosciutto
5 eggs, beaten
1 cup (240 ml) grated Pecorino Romano, plus more for serving

INSTRUCTIONS
Preheat oven to 350 F (175 C). Line an 8-inch (20.5 cm) springform pan with parchment paper. Mist or grease parchment paper with oil.

Chop off woody ends of chicory. Clean and slice into 1-inch (2.5 cm) pieces.

Boil trimmed chicory in salted water for 6 minutes, until tender.

Drain, then squeeze as much moisture out of the chicory as possible. Transfer to refrigerator to chill.

Heat butter in a skillet over medium heat and add breadcrumbs. Cook, stirring, until breadcrumbs are toasted. Remove from heat to cool at room temperature and reserve.

Season the chilled chicory with salt and pepper.

In the prepared springform pan, create layers in the following order:

– place half of the chicory in the bottom of the pan
– cover with half of the grated scamorza cheese
– layer in the tomato slices
– neatly layer over half of the sliced prosciutto
– cover prosciutto with the remaining chicory
– add the remaining grated scamorza cheese
– top with the remaining sliced prosciutto

When layered, pour the beaten eggs evenly over the entire pan.

Toss the reserved toasted breadcrumbs with grated Pecorino and sprinkle in an even layer over the top.

Bake for 30-40 minutes or timbale is cooked through and breadcrumbs are golden and toasted.

Before serving, cool the baked timbale for 10 minutes at room temperature.

When ready, remove the sides from the springform pan, slice into wedges, and serve warm.

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Serves 6-8

saveur.com

INGREDIENTS
2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

INSTRUCTIONS
To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.

Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.

While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.

Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.

Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.

Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).

Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.

Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving