Monday, August 14, 2017

Zucchini and Tomato Gratin - Pomodori Gratinati

Zucchini and Tomato Gratin - Pomodori Gratinati


Zucchini and Tomato Gratin - Pomodori Gratinati

1/8 cup extra virgin olive oil (approximately) for oiling baking dish
4 medium zucchini
2 medium tomatoes directions for *peeling tomatoes follows
1/8 cup extra-virgin olive oil
4 leaves of fresh basil cut into a chiffonade (optional) directions for **chiffonade  follows
¼ cup finely chopped curly leaf parsley
salt and freshly ground black pepper to taste
½ cup fresh breadcrumbs directions for ***breadcrumbs follows

Oil a baking dish that has low sides (about 1 ½ to 2 ½  inchs) such as a pie plate or an ovenproof ceramic or porcelain baking dish. Cut the ends off of the zucchini. The zucchini may be used peeled or unpeeled whichever you wish. Cut into ¼ inch thick slices and place half of the slices in the baking dish. Salt and pepper the slices. Core the tomatoes and peel them. Instructions for *peeling tomatoes below.  Slice the tomatoes into ¼ inch slices and place them over the zucchini slices. Salt and pepper the tomato slices and place the remainder of the zucchini slices on top of the tomato layer. Salt and pepper the last layer of zucchini slices.  If you are using the chiffonade of basil spread it over the zucchini slices. Sprinkle generously with the breadcrumbs. Place into a pre-heated 350 degree Fahrenheit oven. Bake for 30 to 40 minutes until the vegetables are cooked through and tender and the top is golden and crisp.

*Peeling Tomatoes

1. Slow-roast and peel (place the tomatoes in a pre-heated 350 degree Fahrenheit  oven for 3 to 5 minutes or when the skins are starting to crack, then remove them from the oven).

 2. Blanch the tomatoes in boiling water 1 or 2 at a time. Let them sit in the boiling water for a minute or two and then remove then them from the boiling water. 

With either of the above methods, you need to let them cool before peeling them. Either place in a bowl of ice water to cool them quickly or let them sit out until they are cool enough to handle.

3. Peel the tomatoes with a plastic serrated tomato knife, or other serrated plastic knife such as a disposable plastic flatware knife. Some of the local chefs employ this technique.



**Chiffonade (Thin Strips)

Stack several leaves one on top of each other all facing in the same direction and tightly roll up  lengthwise, and starting at the stem end  cut crosswise  into  thin strips. Unroll and separate the strips. 
at your disposal or you want to quickly have breadcrumbs this is a good method. The crumbs will be a little larger.  

***Fresh Breadcrumbs

Crusts are optional you may remove them or leave them on. Tear each slice of bread into 4 or 5 pieces and place in a food processor, and pulse on and off until the breadcrumbs are the size you desire.
1 slice of fresh bread equals about 1 cup of breadcrumbs.

Crumbled Fresh Breadcrumbs

Remove the crusts and crumble the bread slice between your fingers. This method is quick and if you do not have a food processor  

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