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Gratin di pomodori, patate e cipolle (Tomatoes, potatoes and onions au gratin)

Here is an original idea for a tasty Italian dinner. Today we will provide you with the Italian Translation of the recipe ‘Gratin di pomodori, patate e cipolle’, a dish that requires some preparation but can also be modified by varying the ingredients to add extra flavour and character. This Italian recipe is perfect for any time of the year, as it’s made with ingredients available in every season. We will list the English translation first, then show glossary of some of the key terms before finishing with the source Italian recipe.

English Translation
Ingredients for 4 people
600 gr of ripe but firm tomatoes
300 gr of potatoes
300 gr of onions
1 clove of garlic
aromatic mixed herbs (marjoram, thyme and parsley)
20 gr of bread crumbs
30 gr of grated parmesan
10 cl of dry white wine
10 dl of vegetable stock
extra virgin olive oil
salt
pepper

  1. Peel the potatoes, wash and dry. Cut in very thin slices with a sharp knife and place in a bowl with cold water to prevent discoloration. Peel the onions and cut in very thin slices. Wash the tomatoes and cut lengthwise. Wash the aromatic herbs, cut the leaves off and chop finely together with the garlic clove.
  2. Grease a baking tray with a tablespoon of oil. Cover the bottom of the tray with a layer of potatoes slices by overlapping these slightly and season with the aromatic mix, salt and pepper. Then proceed with a layer of onions and further layer of tomatoes until you run out of ingredients and season each layer with salt, pepper and the aromatic mix. Finish off with one layer of tomatoes and one layer of onions.
  3. Mix the wine in a bowl together with the cold vegetable stock and pour into the oven tray. Drizzle over with 2-3 tablespoons of oil and cover the surface with the bread crumbs previously mixed with the parmesan. Cover the tray with tin foil and bake in a preheated oven at 180° for 35 minutes. Then remove the tin foil and bake for a further 25 minutes. Leave to cool down and serve.

Glossary
As follows is an Italian translation into English of some of the key terms found in this recipe
Pomodoro – Tomato
Patata – Potato
Cipolla - Onion
Aglio – Garlic
Pangrattato – Bread crumbs
Parmigiano - Parmesan
Vino bianco – White wine
Brodo vegetale – Vegetable stock
Olio extra vergine d’oliva – Extra virgin olive oil
Sale – Salt
Pepe - Pepper

Italian Recipe
As follows is the recipe written in again in Italian. This is the original version of the text that we have provided an English translation of above. Please note that our translation may have some added notes to help the user which were not necessary in the Italian version.

Ingredienti per 4 persone
600 gr di pomodori maturi ma sodi
300 gr di patate
300 gr di cipolle
1 spicchio d’aglio
erbe aromatiche miste (maggiorana, timo e prezzemolo)
20 gr di pangrattato
30 gr di parmigiano grattugiato
10 cl di vino bianco secco
10 cl di brodo vegetale
olio extra vergine di oliva
sale
pepe

  1. 1) Sbucciate le patate, lavatele e asciugatele. Tagliatele a fettine sottili con un coltello affilato e disponetele in una ciotola d’acqua fredda per evitare che si anneriscano. Pelate le cipolle e tagliatele a fettine sottili. Lavate i pomodori e tagliateli nel senso della lunghezza. Lavate le erbe aromatiche, rimuovete le foglioline e tritatele con lo spicchio d’aglio.
  2. 2) Ungete una pirofila con un cucchiaio d’olio. Coprite il fondo della pirofila con uno strato di patate accavallando leggermente le fettine e cospargete con il misto aromatico, sale e pepe. Procedete con uno strato di cipolle e uno di pomodori fino ad esaurire tutti gli ingredienti, cospargendo ogni strato con sale, pepe e misto aromatico. Completate con uno strato di pomodori e uno di cipolle.
  3. Mescolate il vino con il brodo freddo in una ciotola e versatelo nella pirofila. Condite con 2-3 cucchiai d’olio e cospargete la superficie con il pangrattato precedentemente mischiato con il parmigiano. Coprite la pirofila con un foglio di alluminio e cuocete nel forno preriscaldato a 180° per 35 minuti. Rimuovete l’alluminio e proseguite la cottura per altri 25 minuti. Lasciate raffreddare e servite.

Translation of Italian Recipe Service – We offer free translation of Italian recipes. Please send your Italian Recipe by email to info@axistranslations.com – with ‘Free Italian Recipe’ written in the subject line of your email. Please note that the recipe translated will be published and must be free from any restriction to do so.