Casseruola

Sweden

Lerpottasill is a traditional dish originating from the region of Sk&aring;ne. It is made with a combination of herring fillets, potatoes, hard-boiled eggs, onions, dill, chives, and butter. The eggs are chopped and mixed with the onions, dill, and chives. The potatoes are boiled, sliced, and layered in a buttered frying pan, then topped with the herring fillets. The egg mixture is spread on top of the fish, and the combination is baked in the oven for a few minutes. Once prepared, the dish is served immediately, often with flatbread and cheese on the side.

Lerpottasill

Austria

Lungauer schöpsernes è un piatto tradizionale austriaco originario della regione del Lungau. Questo sostanzioso pasto è composto principalmente da carne di montone o agnello cotta in uno stufato o in una casseruola. Mentre la ricetta esatta può variare, gli ingredienti comuni delle Lungauer schöpsernes includono carne di montone o agnello, patate, cipolle, aglio e una varietà di erbe e spezie. La carne viene spesso marinata in una miscela di aceto e acqua, a volte con l'aggiunta di vino, e poi stufata con gli altri ingredienti fino a renderla tenera. Il piatto viene solitamente servito con pane locale, il che lo rende un pasto ricco e soddisfacente, particolarmente confortante nei freddi inverni alpini.

Lungauer Schöpsernes

Il piatto egiziano di riempimento noto come macaroni béchamel è composto da strati di pasta (penne, rigatoni o macaroni a gomito) con un ripieno di carne macinata in mezzo e una guarnizione di besciamella. La combinazione viene cotta in forno come una casseruola di pasta a strati finché non assume un colore marrone dorato, quindi viene tagliata a fette e servita. Questo piatto è molto comune nelle festività religiose, specialmente durante il Ramadan.

Maccheroni besciamella

Maduro en gloria is a sweet Nicaraguan casserole consisting of ripe plantains, queso fresco, milk, eggs, sugar, butter, and cinnamon. The plantains are peeled, sliced, then fried in oil until golden brown. Afterwards, they are strained in order to remove excess oil, then arranged in a large casserole dish and topped with cheese and cinnamon. The process is repeated until there are at least two layers of plantains, cheese, and cinnamon. Milk, sugar, and eggs are combined, then poured over the layered ingredients. The concoction is baked until the top layer develops a golden-brown color.

Maduro en gloria

Questo non è il solito mac & cheese. Ciò che differenzia il makawoni au graten di Haiti (scritto anche macaroni au gratin) dal mac & cheese sono i noodles: non ci sono macaroni a gomito, perché sono sostituiti da tipi di pasta più grandi come rigatoni e penne, insieme ad alcuni aromi insoliti come maionese, salsa Worcestershire, senape e pepe bianco. Tutti gli ingredienti sono solitamente messi in una casseruola e cosparsi di formaggio grattugiato come parmigiano o cheddar. Ad alcuni cuochi piace aggiungere altri ingredienti saporiti come prosciutto o pollo sminuzzato. Si dice che il makawoni au graten sia meglio consumato durante le stagioni più fredde, in quanto è un tipico piatto di comfort food.

Makawoni gratinati

Initially prepared as a Christmastime dish, this rich Finnish casserole is nowadays enjoyed throughout the year. It consists of rice, ground liver, eggs, saut&eacute;ed onions, and, occasionally&ndash;crisped bacon and raisins, seasoned and baked in the oven until crispy. This unusual combination results in a hearty, luscious dish that is usually accompanied with a flavorful and tart lingonberry jam.

Maksalaatikko

Miser&rsquo;s feast is a traditional frugal dish originating from Wales. Simply put, the dish consists of potatoes and pork. The original recipes called for British bacon, while the addition of pork chops was a luxury, but nowadays, the bacon is somewhat of a luxury, while pork chops are inexpensive. The list of ingredients usually includes sliced potatoes, onions, pork chops (or bacon), black pepper, and salt. The potatoes, onions, and pork are layered in a baking dish, then topped with water, salt, and pepper. The dish is covered and baked until the potatoes become tender and the pork is fully cooked. It&rsquo;s then uncovered and baked again until the liquid forms into a thick sauce. Miser&rsquo;s feast is always served warm as a one-dish meal.

Miser's Feast

Croatia

Mlinci na varaždinski is a savory dish originating from the Croatian city of Varaždin. The key ingredient used in the dish are mlinci &ndash; thin and dry sheets made with flour, water, and salt. In order to prepare the dish, speck should be cut into cubes and fried. It is then combined with fresh cow&rsquo;s cheese, salt, pepper, and sour cream. Mlinci are shortly steamed, then left to dry. A baking dish is greased, then layered with mlinci and a combination of other ingredients. The top is sprinkled with grated Varaždinec cheese, hence the name of the dish. The whole thing is drizzled over with heavy cream and baked in the oven until golden brown. This delicious casserole can be served on its own as a main dish or as a warm appetizer.

Mlinci na varaždinski

Questo classico danese impiega filetto di maiale abbinato a grandi quantità di cipolle, il tutto irrorato da una salsa cremosa. Il piatto è solitamente cotto al forno come una casseruola e spesso accompagnato da funghi o pezzetti di pancetta croccante. È solitamente apprezzato come un sostanzioso pasto cucinato in casa e viene servito principalmente con patate, riso e sottaceti.

Mørbradbøffer in flødesov

Moussaka is one of the best known Greek dishes &ndash; a baked casserole consisting of ground lamb meat and layers of sliced eggplant, covered with a thick layer of bechamel sauce that gets golden and crusty as it bakes. The lamb is sometimes replaced with beef, while the eggplants might be replaced with zucchini or potatoes. It is likely that moussaka has Middle-Eastern origins, and it was introduced when the Arabs brought the eggplant to Greece. Its Greek name mousak&aacute;s is derived from the Turkish musakka, which came from the Arabic word musaqqa'ah, meaning chilled. Moussaka is not an everyday dish&ndash;it is baked as a special treat for guests and family on festive days. An exotic version of lasagna, without the pasta, moussaka is exceptionally healthy due to the abundance of vegetables used in the dish. It is commonly cut into squares and served warm, not hot, as the dish needs some resting time in order to firm up.

Moussaka

Mubattan kusha is a layered potato and meat casserole originating from Libya. Quick and easy to prepare, the dish consists of ground meat (lamb or beef), sliced potatoes, onions, tomatoes, butter, eggs, and flour. It is traditionally flavored with parsley, hot peppers, ginger, cinnamon, black pepper, and dill. Fried or grilled potato slices are first layered in a casserole dish, then topped with a mixture of eggs and herbs, and finally, with a layer of meat. The process is repeated until the casserole dish is filled, the whole thing is sprinkled with breadcrumbs, and mubattan kusha is baked until golden brown. It is recommended to pair it with a big salad for a complete meal.

Mubattan kusha

Nachynka is a traditional dish originating from Ukraine. This cornmeal casserole is usually made with a combination of onions, butter, cornmeal, sugar, salt, milk, eggs, and baking powder. The onions are saut&eacute;ed in butter, then mixed with salt, sugar, and milk. The dish is stirred until thick, and it is then mixed with the eggs and baking powder and stirred again. The mixture is poured into a casserole dish and baked in the oven for about an hour or until the mixture puffs up and becomes golden brown.

Nachynka

Ti piacciono le lasagne? Ti piacciono i panini alla cannella? Bene, puoi avere il meglio di entrambi i mondi in un piatto tradizionale sammarinese chiamato nidi di rondine. Questa casseruola di pasta è preparata guarnendo fogli di lasagne fresche con salsa besciamella, formaggi italiani, fette di prosciutto, basilico e ancora più formaggio sopra. La pasta viene quindi arrotolata e tagliata in piccoli cilindri che vengono assemblati uno accanto all'altro in una teglia da forno ricoperta di salsa marinara. Il piatto viene cotto fino a quando la parte superiore dei panini diventa dorata e croccante. Il nome del piatto si traduce in nido di rondine, riferendosi al suo aspetto visivo una volta cotto.

Nidi di rondine

United Kingdom

Dating back to at least 1673, ormer casserole is a Guernsey specialty made with ormers, pork belly, carrots, shallots, butter, and bay leaves. Ormers are a type of shellfish that is one of Guernsey's well-known local delicacies. They look similar to oysters and have a mild flavor. Ormers can only be collected on a few dates between January and April, so this dish isn't always available in local restaurants. The ormers are removed from their shells, flattened with a mallet, then rolled in flour and fried in Guernsey butter. Later on, they are combined with the other ingredients in a casserole dish, and the concoction is then baked until ready for consumption. It is recommended to serve this delicious casserole with crusty bread or Guernsey biscuits on the side.

Ormer Casserole

Australia

Palusami is a Samoan main dish prepared with taro leaves and onions in coconut milk. The combination of these ingredients is baked in a casserole dish until the taro leaves become wilted and the sauce becomes bubbly. The dish has a few variations so it can be modified by adding corned beef or dill into the casserole in order to elevate the flavors.

Palusami

Panackelty is a popular English casserole that is especially popular in County Durham and Sunderland. It consists of slowly cooked meat (typically lamb chops or corned beef) and root vegetables such as onions, carrots, and potatoes, although there are numerous recipe variations throughout the region, so the type of meat and vegetables may vary. The dish is cooked in a pan which is placed in an oven at a low temperature, hence the name. It is believed that panackelty was invented out of necessity as a frugal and hearty dish.

Panackelty

Pan haggerty is a traditional dish originating from Northumberland, but it&rsquo;s enjoyed throughout the United Kingdom in numerous variations. The dish is usually prepared with a combination of sliced potatoes, onions, butter, salt, pepper, and shredded cheddar cheese. The potato and onion slices are layered in a baking dish, dotted with butter, and seasoned with salt and pepper. The dish is covered and baked until the potatoes and onions become tender. It is then uncovered, sprinkled with the cheese, and baked again until the cheese becomes lightly browned. Once done, pan haggerty is left to cool slightly, and it&rsquo;s then served while still warm. It is believed that the name of the dish is an English pronunciation of a Celtic or French name. Pan haggerty is especially popular as comfort food on cold and rainy days.

Pan haggerty

Italy

Diffusa in tutta l'Italia meridionale, la parmigiana di melanzane è un tipo di casseruola di verdure gratinate, tradizionalmente composta da fette di melanzane fritte o grigliate, condite con salsa di pomodoro al basilico e guarnite con uno o più formaggi, come mozzarella, pecorino siciliano, scamorza e caciocavallo silano. Contrariamente a quanto si crede, la parmigiana non ha nulla a che fare con il parmigiano reggiano, anche se viene utilizzato in molte ricette perché rende la crosta più croccante. Né, in effetti, ha alcun legame con la città di Parma. Infatti, il nome di questo delizioso piatto estivo presumibilmente deriva da parmisciana, la parola che significa "persiano" nel dialetto siciliano, e spesso si suggerisce che la parola abbia origine nell'arabo badhnajan o nel turco patlıcan, entrambi i quali significano "melanzana". Sebbene la melanzana sia stata introdotta in Italia dagli arabi già nell'VIII secolo, la parmigiana che conosciamo oggi potrebbe aver avuto origine in Sicilia intorno al XVI secolo, quando i pomodori furono portati per la prima volta in Italia dal Nuovo Mondo dagli spagnoli. In seguito, la casseruola di melanzane si diffuse in tutto il paese, assumendo una versione propria in ogni regione. Indipendentemente dalle sue vere origini e dalle numerose diverse interpretazioni della ricetta classica, la parmigiana di melanzane rimane il comfort food del sud Italia al suo meglio, ed è uno dei piatti italiani più popolari oggi.

Parmigiana

This famous eggplant casserole is made throughout Italy, but the Calabrian version is particularly rich and delicious. Depending on the region, parmigiana is usually prepared with layers of fried or grilled slices of eggplant topped with basil-flavored tomato sauce and local cheese, but this recipe is additionally enriched with boiled eggs and salsiccia calabrese, the tasty Calabrian sausage flavored with fennel seeds. Parmigiana alla calabrese is usually prepared with provola, mozzarella, and grated pecorino, while the final local touch is hidden in the tomato sauce, prepared with olive oil, tomatoes, and the most appreciated Italian onions - the famous Calabrian cipolla di Tropea.

Parmigiana alla calabrese

Questa versione di parmigiana di melanzane è la più popolare fuori dall'Italia. Originaria della Campania, questa variazione di un piatto è fatta con melanzane, olio d'oliva, cipolle, basilico, pomodori, mozzarella o formaggio fior di latte e Parmigiano-Reggiano grattugiato. Le melanzane vengono sbucciate, affettate e fritte brevemente, quindi disposte in una teglia sopra la salsa di pomodoro insieme al formaggio, alle foglie di basilico e al Parmigiano-Reggiano grattugiato. Gli strati vengono ripetuti e l'ultimo dovrebbe terminare con salsa di pomodoro e formaggio grattugiato. Il piatto viene cotto fino a quando la superficie diventa croccante e quindi servito, idealmente a temperatura ambiente.