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GHISANATIVA: pots, pans, grill pans in naked cast iron and portable hobs in cast iron

COOKING VEGETABLES ON THE GRILL PANS

Cooking method with grill pans: enhance the flavours naturally with Ghisanativa.

Slice the vegetables to your desired thickness. We suggest a size of about 3mm;
this allows you to brown the vegetables on the outside while maintaining a slightly crunchy heart.
You vary the thickness but do not cut them too finely.

The Ghisanativa pans must be preheated. Like all heat-storing materials, it is necessary to give the pan adequate time to absorb the heat before cooking.

Let it heat well for a few minutes until it reaches at least 250°C. Find out if the temperature has been reached using a laser thermometer or by hovering your hand over the pan.

If your hand cannot hover 5 centimeters over the pan, then it is ready to use.

You can cook vegetables with or without oil. The important thing is to find the right temperature to cook them.

If you want to impress your guests with something more elaborate, marinate your vegetables before cooking.

Look for elements that, in some way, make your recipe unique. Mix everything and apply it to freshly cut vegetables before grilling.

HERE IS THE MIX TO PREPARE A SPECIAL RUB:
    • 30 ml of sea salt
    • 30 ml of pepper
    • 30 ml of thyme
    • 15 ml of sweet paprika
    • 15 ml of oregano
    • 15 ml of marjoram
    • 7 ml of sage
    • 7 ml of garlic powder
    • 7 ml of mustard powder

Grind the ingredients carefully and then sprinkle them on the vegetables to cook. After it is prepared, you can keep the leftovers in a dry place for future use.
Grind the ingredients carefully and then sprinkle them on the vegetables to cook. After it is prepared, you can keep the leftovers in a dry place for future use.

Grilled vegetables

There are people who want a crunchy slice, characterised by powerful grill marks and those who want a softened texture by heat, with a sweeter and more homogeneous external browning. It’s up to you to choose between the grill pan with the striped grooves or without.

Using a grill cheese such as Tomnio bring a flowery rind to the vegetable dish. Another option is cooking semi-hard cheeses on a plate such as Provolone with a soft but intact external crust that will literally melt once it is grilled.

To do this, the temperature must be lowered, we recommend that you cook over low heat after grilling the vegetables or potentially turn off the heat as the pan it will retain its temperature.