Caçarola

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 é um prato tradicional austríaco originário da região de Lungau. Esta refeição farta consiste principalmente de carneiro ou cordeiro cozido em um ensopado ou preparado no estilo caçarola. Embora a receita exata possa variar, os ingredientes comuns em Lungauer schöpsernes incluem carneiro ou cordeiro, batatas, cebolas, alho e uma variedade de ervas e especiarias. A carne é frequentemente marinada em uma mistura de vinagre e água, às vezes com a adição de vinho, e então cozida com os outros ingredientes até ficar macia. O prato é normalmente servido com pão local, tornando-se uma refeição rica e satisfatória que é particularmente reconfortante nos invernos frios dos Alpes.

Lungauer Schöpsernes

O prato egípcio recheado conhecido como macarrão béchamel consiste em camadas de macarrão (penne, rigatoni ou macarrão cotovelo) com um recheio de carne moída intercalado e uma cobertura de molho béchamel. A combinação é assada no forno como uma caçarola de macarrão em camadas até que desenvolva uma cor marrom-dourada, e então é fatiada e servida. Este prato é muito comum em festividades religiosas, especialmente durante o Ramadã.

Macarrão bechamel

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

Este não é o seu mac &amp; queijo comum. O que diferencia o makawoni au graten haitiano (também escrito macaroni au gratin) do mac &amp; queijo são os noodles &ndash; não há macarrão cotovelo aqui, pois eles são substituídos por tipos maiores de massas, como rigatoni e penne, junto com alguns temperos incomuns, como maionese, molho inglês, mostarda e pimenta branca. Todos os ingredientes são normalmente colocados em uma caçarola e polvilhados com queijo ralado, como parmesão ou cheddar. Alguns cozinheiros gostam de adicionar outras adições saborosas, como presunto ou frango desfiado. Dizem que o makawoni au graten é melhor consumido durante as estações mais frias, pois é um prato típico de comida reconfortante.

Macawoni gratinado

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

Este clássico dinamarquês emprega lombo de porco que é acoplado com grandes quantidades de cebolas, tudo mergulhado em um molho cremoso. O prato é geralmente assado como uma caçarola e é frequentemente complementado com cogumelos ou pedaços crocantes de bacon. É tipicamente apreciado como uma refeição caseira saudável e vem principalmente servido com batatas, arroz e picles.

Mordomos e flødesovs

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

Você gosta de lasanha? Você é fã de rolinhos de canela? Bem, você pode ter o melhor dos dois mundos em um prato tradicional samarinês chamado nidi di rondine. Esta caçarola de macarrão é preparada cobrindo folhas de lasanha frescas com molho béchamel, queijos italianos, fatias de presunto, manjericão e ainda mais queijo por cima. O macarrão é então enrolado e cortado em pequenos cilindros que são montados um ao lado do outro em uma assadeira coberta com molho marinara. O prato é assado até que o topo dos rolinhos fique dourado e crocante. O nome do prato se traduz em ninho de andorinha, referindo-se à sua aparência visual depois de assado.

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

Encontrada em todo o sul da Itália, a parmigiana di melanzane é um tipo de caçarola de vegetais gratinada tradicionalmente feita de fatias de berinjela fritas ou grelhadas, cobertas com molho de tomate com sabor de manjericão e cobertas com um ou mais queijos, como mussarela, pecorino siciliano, scamorza e caciocavallo silano. Ao contrário da crença popular, a parmigiana não tem nada a ver com o queijo parmigiano reggiano, embora seja usado em muitas receitas, pois deixa a crosta mais crocante. Nem, de fato, tem qualquer conexão com a cidade de Parma. Na verdade, o nome deste delicioso prato de verão supostamente deriva de parmisciana, a palavra para "persa" no dialeto siciliano, e é frequentemente sugerido que a palavra tem raízes no árabe badhnajan ou turco patlıcan, ambos significando "berinjela". Embora a berinjela tenha sido introduzida na Itália pelos árabes já no século VIII, a parmigiana que conhecemos hoje pode ter se originado na Sicília por volta do século XVI, quando os tomates foram trazidos pela primeira vez do Novo Mundo para a Itália pelos espanhóis. Mais tarde, a caçarola de berinjela se espalhou pelo país, assumindo uma versão própria em cada região. Independentemente de suas verdadeiras origens e das muitas versões diferentes da receita clássica, a parmigiana di melanzane continua sendo a melhor comida caseira do sul da Itália e é um dos pratos italianos mais populares hoje.

Parmegiana

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

Esta versão de berinjela à parmegiana é a mais popular fora da Itália. Vinda da Campânia, esta variação de um prato é feita com berinjelas, azeite de oliva, cebola, manjericão, tomate, mussarela ou queijo fior di latte e Parmigiano-Reggiano ralado. As berinjelas são descascadas, fatiadas e fritas rapidamente, depois dispostas em uma assadeira sobre o molho de tomate, juntamente com o queijo, folhas de manjericão e Parmigiano-Reggiano ralado. As camadas são repetidas, e a última deve terminar com molho de tomate e queijo ralado. O prato é assado até que a superfície fique crocante e, então, é servido, de preferência em temperatura ambiente.