Baked courgettes with tomato and taleggio

Baked courgettes with tomato and taleggio

Parmigiana di zucchini

By
From
The Collection
Serves
6-8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
100g plain flour
4 eggs, beaten
nutmeg, freshly grated
salt
pepper
olive oil, for shallow-frying
700g courgettes, trimmed and cut into 5mm-thick slices lengthways
400g taleggio cheese, cubed
100g parmesan, grated

Sauce

Quantity Ingredient
2 garlic cloves, finely sliced
6 tablespoons olive oil
800g polpa di pomodoro or chunky passata
10 basil leaves

Method

  1. Preheat the oven to 200ºC.
  2. Make the tomato sauce by frying the garlic in the olive oil in a pan until soft, about 5 minutes. Add the tomato pulp and basil, some salt and pepper to taste and cook gently for 20–30 minutes.
  3. To make the batter, put the flour in a bowl, make a well in the centre and pour in the beaten eggs. Season with a little nutmeg and some salt and pepper, and mix well to a thickish batter.
  4. In a frying pan, gently heat a little olive oil. Dip the courgette slices into the batter, and fry in batches in the hot oil until golden, about 3–4 minutes per side. Drain on kitchen paper and set aside.
  5. Now to assemble the dish. Put a layer of courgette slices on the base of a baking dish. Pour over a little tomato sauce, and some of the cheeses and then get on with the next layer. Finish with the sauce and Parmesan.
  6. Bake for 30 minutes in the preheated oven. Leave to cool before cutting into portions to serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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