Cazuela

Canada

El pastel de salmón es un plato delicioso, reconfortante y económico de la región canadiense de Quebec. Consiste en una masa de pastel rellena con una combinación de puré de patatas y salmón cocido, junto con especias y otros ingredientes como pimienta negra, perejil, tomillo, huevos y cebollas, según las variedades. Luego se hornea hasta que adquiere un color marrón dorado y, al servirlo, el pastel de salmón se puede adornar adicionalmente con unas cucharadas de crema agria.

Pastel de salmón

Albania

El shapkat es una cazuela tradicional albanesa de pastel de maíz que suele estar rellena de queso feta, eneldo y espinacas. El plato tiene su origen en la ciudad de Gjirokastra. Aunque esta cazuela se rellena tradicionalmente con espinacas, también hay variantes que las sustituyen por puerros, col silvestre y diversas verduras locales. Otros ingredientes de la cazuela son harina de maíz, aceite de oliva, cebolletas y leche. El shapkat se hornea hasta que la superficie adquiere un color marrón dorado y luego se sirve caliente, idealmente con un vaso de yogur al lado.

Shapkat

Uno de los platos más populares en el Reino Unido es el pastel de pastor, un plato sabroso y caliente que recuerda a una cazuela y que se compone de carne picada de cordero, patatas, cebollas, zanahorias, salsa Worcestershire, salsa espesa y condimentos como mejorana, perejil y pimienta negra. Todos los ingredientes se colocan bajo un puré de patatas cremoso y mantecoso y se hornean en un horno hasta que el pastel está listo para consumir. Este sencillo manjar fue inventado por pastores en Inglaterra y Escocia en el siglo XVIII. El pastel se hizo muy popular en la década de 1870, y no por casualidad, ya que las máquinas picadoras se hicieron ampliamente disponibles para el público en esos años. Hoy en día, el pastel de pastor es una excelente manera de aprovechar los restos de carne cocida, pero generalmente se recomienda utilizar carne fresca para obtener un mejor sabor y textura del pastel. Este sustancioso pastel es un favorito en numerosos pubs, hogares y restaurantes de todo el Reino Unido.

Pastel de pastor

Italy

Smacafam is an old, traditional Italian dish hailing from Trentino. Translated from local dialect, it means scaccia fame, meaning hunger crusher, referring to the ability of this dish to nourish the body and bust the appetites. This casserole is made with lardo, butter, fresh pork sausages called lucanica, pork broth, buckwheat flour, olive oil, and grated cheese. The sausages are thinly sliced, then combined with lardo, butter, flour, and broth. The combination is topped with grated cheese and the remaining butter before it's baked until a brown crust forms on the top and bottom. Serve the dish hot, ideally with a fresh salad on the side.

Smacafam

Stracci di Antrodoco is a traditional dish hailing from the town of Antrodoco. The dish is made with thin frittatas that are filled with a rich veal ragu, mozzarella, and grated Pecorino Romano. They are rolled, doused in tomato sauce and more grated cheese, then baked in the oven until golden brown. This Italian comfort food staple is ideal for rainy and cold days. It's recommended to serve stracci di Antrodoco with a fresh salad on the side.

Stracci di Antrodoco

Bosnia and Herzegovina

Tagarica es un guiso o cazuela de carne tradicional que se cocina a fuego lento en una olla de barro o metal llamada tagar. El plato generalmente incluye carne de res o ternera, papas y una variedad de verduras como cebollas, zanahorias, tomates y pimientos, condimentados con ajo, sal, pimienta y otras especias. El guiso se cocina primero en la estufa y luego se hornea en el horno. La olla de barro, que debe remojarse en agua antes de hornear, ayuda a crear un proceso de cocción lento y uniforme y libera agua a medida que se cocina, lo que permite que los sabores se fusionen al mismo tiempo que garantiza que la carne se ablande, las verduras absorban el rico caldo y el plato adquiera un sabor único.

Tagarica

Tajin sfinari bil zaytun is a colorful Libyan casserole prepared with diced lamb, sliced carrots, chopped onions, and pitted green olives as key ingredients. The casserole is flavored with caraway, lemon juice, cinnamon, harissa, and parsley. Traditionally, tajin sfinari bil zaytun is baked stove top in a clay casserole dish, which is later transferred to the oven, stemming from an old practice where the dish was first baked on top of a stove, and it was later sent to the neighborhood bakery. It is recommended to drizzle the dish with olive oil before serving, then pair it with warm bread that is used to soak up the flavorful sauces.

Tajin sfinari bil zaytun

Tal-majjal u patata es una cazuela tradicional originaria de Malta. El plato suele prepararse con una combinación de carne de cerdo, patatas, cebollas, ajo, pimientos picantes, semillas de hinojo, aceite de oliva, sal y pimienta negra. El ajo y las cebollas se saltean en aceite de oliva. Las patatas y el cerdo se cortan en cubos y se añaden a la sartén. Los ingredientes se revuelven bien y luego se añaden a la mezcla los pimientos picantes, las semillas de hinojo, la sal y la pimienta. Se añade un poco de agua al plato y se hornea en el horno en una cazuela hasta que todo esté tierno y completamente cocido.

Tal-majjal u patata

Tamal de olla is a Panamanian-style tamale dish that is typically prepared as a casserole, unlike other tamale dishes which are typically wrapped in banana or plantain leaves. The dish consists of sofrito, masa dough, and fillings. The fillings traditionally include ingredients such as meat chunks (usually pork or chicken), raisins, olives, and capers. The concoction is baked in the oven in a large casserole dish. Besides Panama, tamal de olla is also popular in Mexico, Puerto Rico, and Cuba, but the recipes vary from country to country.

Tamal de olla

France

One of the best-loved dishes of the Alps, tartiflette is a mouth-watering gratinated potato dish from the mountainous region of Savoie in France. It is made with medium-sized potatoes, white wine, Reblochon cheese, onions, smoked salt pork (lardons fum&eacute;s), and often cr&egrave;me fra&icirc;che. The dish is baked in the oven until the cheese browns and melts. The modern tartiflette was invented in the 1980s as a reimagining of an old gratinated potato, cheese, and onion dish called p&eacute;la. It was created by the union of Reblochon cheesemakers in order to increase the cheese&rsquo;s popularity. The dish instantly caught the attention of both professional cooks and the general public, and over time it became popular outside the French borders, most notably in Italy and Switzerland. Tartiflette is usually served piping hot, ideally with a green salad and a glass of French white wine on the side.

Tartiflette

El tavê kosi, considerado el plato nacional no oficial de Albania, es una cazuela que lleva carne de cordero y arroz condimentado y cubierto con kos, leche agria albanesa hecha con leche de cabra o de oveja. El plato se remonta al siglo XV y tiene su origen en la ciudad de Elbasani, pero hoy en día se disfruta en toda Albania y Kosovo, así como en Turquía, donde se lo conoce con el nombre de tava de Elbasan, cubierto con salsa bechamel en lugar de kos. La receta original se ha modificado ahora, por lo que en lugar de leche agria, el plato suele cubrirse con una salsa hecha de yogur y huevos, mientras que otra variación común, el tavê kosi me mish pule, reemplaza el cordero con carne de pollo.

Tavë kosi

Australia

This unusually titled dish is a traditional Kiribati meal prepared with canned meat, cabbage, and pumpkin as the main ingredients. The pumpkin is typically grated and combined with shredded cabbage, flour, corned beef, milk, and baking powder. The concoction is then seasoned with salt, pepper, and lemon juice, and baked until brown. It is recommended to serve this filling dish as soon as it is done.

Te bua toro ni baukin

Tepsi baytinijan is traditional Iraqi comfort food, a casserole consisting of layers of ground beef or lamb meatballs and vegetables such as eggplants, tomatoes, onions, potatoes, and peppers. The casserole is baked until the vegetables have slightly melted from the heat. This hearty dish is served straight out of the oven with some cooked rice, as most Iraqi dishes usually are.

Tepsi baytinijan

United States

Tetrazzini is an American dish consisting of pasta tossed with diced poultry or seafood in a creamy parmesan cheese sauce. Some cooks like to add steamed peas, mushrooms, or carrots to the dish in order to enhance its flavors even further. The dish is often baked as a casserole and garnished with almonds or parsley. Many food historians claim that tetrazzini was invented in San Francisco by Ernest Arbogast, a chef at the Palace Hotel, who created the dish in honor of Luisa Tetrazzini, a popular opera singer in the early 20th century who used to stay at the hotel. Although chicken tetrazzini is the most famous variety, there are also other versions of the dish using different cheeses, nuts, or key ingredients, such as tuna tetrazzini.

Tetrazzini

Tiella is a popular Italian dish named after a round terracotta pan with a lid in which it is traditionally prepared, called tegella, or in different Italian dialects tiella, tigella, or tijella. Depending on the region, not only the name, but the dish itself can also vary significantly &ndash;tiella can be a simple casserole baked with or without a crust, a stew, or a type of focaccia prepared with or without a filling. The most popular varieties include a Puglian classic called tiella Barese - a casserole made with layers of potatoes, rice, mussels, tomatoes, and onions; Lazian tiella di Gaet&aacute; - a savory pie consisting of two layers of crispy dough filled with boiled octopus or squid, tomatoes, capers, and Gaeta olives; while the last of the most popular tiella varieties is Emilia-Romagna&rsquo;s tigella - a famous Modenese flatbread that is best served hot with cold cuts and cheese or pesto.

Tiella

Tiella di riso, patate e cozze is a layered dish consisting of rice, potatoes, mussels, onions, and tomatoes which are seasoned with olive oil, salt, parsley, pepper, and garlic. Originally from the city of Bari, this rich and fragrant dish with a crispy golden crust is very popular throughout Apulia. Additional ingredients such as various seasonal vegetables, breadcrumbs, or Pecorino cheese may be used, and variations of the dish use different types of seafood. Tiella is also the name used for a round terracotta pan in which this dish is traditionally prepared, and depending on the area, ingredients that are used in tiella change - that explains why in some Italian regions a tiella is a type of focaccia, with or without a filling, and in others it is a stew or a layered casserole made with or without a crust.

Tiella di riso, patate e cozze

Timballo is an authentic Italian dish formed by lining a baking vessel with sheets of pasta, sausage, more pasta, meat sauce, bechamel sauce, various vegetables, cheese, and one final layer of pasta on top. It is similar to pasta al forno, but has a more elaborate and structured version, often involving additional elements and presentation.This pie-like dish is then baked in an oven. The name timballo is derived from the French word for kettle drum, timbale, reffering to the drum-like shape of the dish. Today, there are numerous variations of this delicious meal throughout Italy, so it is not unusual to find peas, eggs, game meat, or gnocchi in timballo.

Timballo

El timballo di anelletti es una cazuela tradicional italiana originaria de Sicilia, y es particularmente popular en Palermo. Hay algunas variaciones en la isla, pero el plato generalmente se prepara con una combinación de anelletti (pequeños anillos de pasta), berenjenas, prosciutto cotto o mortadela, queso como pecorino, caciocavallo o mozzarella, y un ragú de carne que consiste en carne de res, cerdo, tomates, cebollas, apio, zanahorias, aceite de oliva, guisantes, albahaca, sal y pimienta. Un molde Bundt generalmente se forra con berenjenas fritas o al horno en rodajas, pasta hervida, salsa de carne, pecorino rallado, mortadela o jamón cocido y una capa final de mozzarella. El proceso se repite una vez más y, antes de hornear, se da vuelta el molde Bundt. Una vez que está completamente horneado y dorado, el plato se sirve caliente, generalmente para el almuerzo del domingo o durante las festividades de Pascua.

Timbal de anelletti

Timballo di cicoria al forno is an Italian dish prepared with a combination of chicory, eggs, scamorza, pecorino, tomatoes, olive oil, and ham. The casserole is made by layering boiled chicory leaves in a baking dish brushed with olive oil, then topping them with scamorza cheese, another layer of chicory leaves, strips of ham, tomatoes, another layer of chicory, and grated pecorino. The eggs are beaten with salt before they're poured over the assembled ingredients. The combination is baked in a hot oven until the top develops a golden crust.

Timballo di cicoria al forno

La timpana es una cazuela de pasta originaria de Malta. Se prepara con una combinación de láminas de hojaldre, macarrones o penne, carne de res, cerdo, hígado de pollo, tocino, cebollas, ajo, queso rallado, huevos, tomates, caldo y mantequilla. Las cebollas y el ajo se saltean en aceite de oliva con el tocino, los hígados y la carne molida de cerdo y res. La combinación se cubre con el caldo y se cuece a fuego lento con pasta de tomate o puré de tomate. La pasta se cuece y se mezcla con queso rallado y huevos batidos. Se forra una fuente para horno con las láminas de hojaldre y luego se rellena con la pasta y la salsa. La parte superior se cubre con otra capa de masa, que normalmente se pincha para dejar escapar el vapor mientras se hornea la timpana hasta que se dore. Se recomienda servir esta cazuela con una ensalada verde fresca como acompañamiento.