Feeds:
Posts
Comments

Posts Tagged ‘courgette’

Words to yesterday’s pictures!

This is a classic Mediterranean dish and everyone has a way to do it– as is clear from the comments left after yesterday’s Wordless Blog.

(I want to try a courgette parmegiagno this week–where the courgettes/zucchini are griddled as aubergines/eggplants are in the classic dish and then as here mixed with tomato and cheese).

Italian style because it’s inspired by a Marcella Hazan version and is a little different to the Elizabeth David’s French gratin in Delicious Dishes for Diabetics.

  • Prepare 3 good size courgettes/zucchinitop and tail them and slice them thin–a food mixer appliance does this nicely.
  • Heat a tablespoon of olive oil in a large saucepan and add the sliced courgettes, a chopped garlic clove and half a teaspoon of salt. 

  • Turn everything over several times to coat the vegetables lightly in the oil.
  • Cook on a low heat until the courgettes are wilted.

  • Set the courgettes/zucchini aside.
  • Make a quick tomato sauce with
  • 2 tablespoons olive oil
  • 1k/2lbs fresh tomatoes–cored and roughly chopped or 2 large tins of tomatoes–drained of their juice and roughly chopped.
  • 2 garlic cloves–peeled and thinly sliced.
  • Salt and pepper.
  • A few basil leaves–chopped.

  • Heat the oil in a large pan and add the garlic.
  • Soften it briefly–being careful not to let it brown too much or burn.
  • Add the tomatoes and cook over a high heat–stirring often–until the loose liquid has evaporated and little pock marks appear on the surface.
  • If you can part the Red Searunning a spoon through it–it’s done.
  • Season with salt and pepper and stir in the basil.
  • Grate 3 to 4 tablespoons (about 40gms) parmesan cheese.
  • Heat the oven to 200C/450F.
  • Smear the base of an oven proof baking dish of suitable size with some of the tomato sauce.

  • Then cover this with a layer of courgettes/zucchini.

  • Season lightly with salt and pepper and sprinkle a layer of parmesan.

  • And repeat the layering, starting with a layer of tomatoes.
  • (Not forgetting to season lightly at each layer.)

  • Topping it off with the last of the parmesan.
  • Put the dish high in the oven for about 20 minutes or until it displays an inviting crispy brown top.

Read Full Post »