Indeed, we are already in autumn, but only for a few days. So, before we dive into the flavors, let’s start. The dish I propose is a courgette parmigiana revisited for a combination of softness, fragrance, and taste.
The ingredients are simple, typical of our Italian tables, and absolutely common, but they produce a decidedly “atypical” dish.
Ingredients for four people:
– 8/10 green courgettes. I recommend the Ortolan courgette from Faenza. It is a full, round, firm courgette that lends well to the dish. Alternatively, any courgette is fine, but if you take the dark and large ones, reduce the quantity to 5.
– carasau bread, the round one is better. You can break it into two half-moons or leave it whole using a round pan.
– Dairy cheese. You need ten slices (about 300 g). It is a typical mountain pasture cheese, soft and lends itself well to being cut into slices and stretched.
– growth 125 gr.
– cream 125 ml
– Oval Pachino tomatoes are easier to arrange once cut
– pink pepper, salt, black pepper
– extra virgin olive oil
Cut the courgettes into slices (there should be around 4\5 slices per courgette. Let them dry for 5 minutes in a preheated oven at 180 gr.
Wet the carasau bread with water and oil and cut the dairy cheese into slices approximately 2 cm thick.
In a baking dish (or pan), place a layer of carasau bread, a drizzle of oil, a layer of courgette slices salt, and add a grating of black pepper and a few pink peppercorns. Make a further layer with the dairy cheese.
Place a further layer of carasau bread, add a layer of cherry tomatoes, and place some crescenza flakes on top of the cherry tomatoes.
Make a further layer of courgettes. Add salt, parmesan oil, and pink pepper.
Pour in the cream and place in a preheated oven for 40 minutes at 180 degrees. Always pay attention to the oven. Each oven has a different cooking mode.
Serve hot, but when it comes out of the oven, it will not allow you to enjoy the flavor fully.
Enjoy your meal! Donatella
