Wednesday, August 1, 2007

Back to basics

I figured we needed a break from the fancy plating ;). Below is a recipe for a beautifully simplistic Southern Italian staple, Zucchini Parmesan (sans Tomato sauce).

Get focused:

Slice ripe Zucchini’s lengthwise and lightly coat in beaten egg and then dust with all-purpose flour. Deep fry (I know, I know) in Vegetable Oil until it looks spectacular; the brown bits forming rhythmic patterns (like music screensavers).

Blend (or dice) Mozzarella AND (if possible) Smoked Mozzarella (Afumicata).

Beat eggs. If you have left over egg whites (haha), these can outnumber the yolks (a trick for perfection).

Do the damn thing:

Pour a conservative amount of beaten egg into the bottom of an oven proof pan. Cover with a single layer of Fried Zucchini. Sprinkle salt, Mozzarella and torn basil leaves. Pour beaten egg over the first layer. Don’t get happy, you don’t want it too eggy people. If you think it’s too much. It is.

Do an additional layer. Press the Zucchini down and repeat the process. We do three layers, but adjust according to the size of your pan and/or you ability to eat your leftovers. Bake at 375 until the top has browned and the egg have settled. My guess, a good hour, but cooking is about instinct.

Sometimes simple is best.


Margaret said...

It's so great to get a recipe from you - this one is going to be a definite for me! -M

Patrice said...

how effing awesome! you are making my mouth water! absolutely beautiful!


Jessa said...

that's right - instinct fo-sho!