The best way to learn to cook is to do some serious eating…
Alex Guarnaschelli
Just to remind you, one friend said my pictures are too small and I reminded her that if she clicked on the photo that it would be enlarged.
What a fantastic easy recipe for a change in side dish gratins thanks to Jacques Pepin and the perfect side to our pan seared or grilled lamb chops with blackberry sauce. Jacques suggests a gratin dish, but I didn’t have one large enough so I used my centuries old paella-ish type cast iron pan I lightly oiled it before filling it with the tossed ingredients. I thought it needed more cheese and perhaps I’ll add a little Gruyère the next time.
This so so easy to make…
Toss together one 9-ounce package frozen artichoke hearts, 2 cups grape tomatoes, 2 cups 1-inch pieces baguette, 3 tablespoons olive oil, ⅓ cup sliced scallions, ½ teaspoon salt, ½ teaspoon freshly ground black pepper and ¼ cup grated Parmesan cheese. I did top with more cheese before baking in a 350º oven for 30 minutes.
Have a great weekend!
Cucina Magia 
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