Ingr per 4 persone:
500 gr zucchine
200 gr pomodori ciliegia
100 gr mozzarella
50 gr. provola affumicata
8 filetti di acciughe
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40 gr parmigiano grattugiato
2 ciuffetti di maggiorana
1 pizzico di origano
3 cucchiai di pangrattato
3 cucchiai di olio di oliva
1 spicchio di Aglio schiacciato
Sale
Pepe
Poco burro per le tegliette.
COME PROCEDERE:
Preriscaldate il forno a 180°C.
Lavare le zucchine e tagliarle a julienne, oppure
grattugiarle con una grattugia a fori larghi. Salarle leggermente e metterle in
un colapasta con un peso sopra a perdere acqua per circa 30 minuti. Poi asciugate con un canovaccio.
Lavare i pomodori e tagliarli in 6 spicchietti. Tagliare la
mozzarella a dadini e tritate le acciughe.
Tritare la maggiorana con l’aglio, poi mettere il trito in
una terrina, unirvi 3 cucchiai di olio, il parmigiano, un pizzico di
origano, 3 cucchiai di pangrattato e
mescolate bene. Unite quindi i pomodori , le zucchine, la mozzarella, pepate e
mescolate delicatamente.
Ungete con il burro 4
piccole tegliette di coccio di circa 14 cm di diametro (oppure 4 ovali lunghe
16 cm). Ungetele di burro e spolveratele con pangrattato, quindi riempitele con
il mix di zucchine.
Infornate a 180°C per circa 20 minuti o fin quando saranno
ben gratinate. Lasciate intiepidire 5 minuti prima di servire.
ENGLISH TRANSLATION:
BAKED ZUCCHINI JULIENNE WITH CHERRY TOMATOES
Ingr. for 4 persons:
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| Mischiate bene prima di riempire le tegliette... |
500 gr zucchini
200 gr cherry tomatoes
100 gr mozzarella
50 gr smoked provola cheese
8 anchovy fillets in oils
40 gr grated parmesan
2 sprig of marjoram
1 pinch of oregano
bread crumbs
3 tablespoons of olive oil
1 clove crushed garlic
salt
pepper
a little butter for greasing molds.
HOW TO PROCEED:
Preheat oven at 180 °.
Wash the zucchini and cut into julienne strips, or grate with a cheese grater with big holes. Lightly sprinkle with salt and put them in a colander with a weight on top to lose water for about 30 minutes. Dry them with a kitchen towel.
Wash the tomatoes and cut them in 6 quarters. Cut mozzarella and provola into little cubes and chop the anchovies. Chop the marjoram with the garlic, then put the chopped vegetables in a bowl, mix 3 tablespoons of olive oil, parmesan cheese, a pinch of oregano, 3 tablespoons of bread crumbs and mix well. Then add the tomatoes, zucchini, cubes of cheese, pepper and stir gently. Lightly grease with butter 4 small crock pans of about 14 cm diameter (or 4 long oval 16 cm). Grease them with butter and sprinkle with bread crumbs, then fill them with the zucchini mix.
Bake at 180 °C for about 20 minutes or until well au gratin. Leave to cool 5 minutes before serving.
HOW TO PROCEED:
Preheat oven at 180 °.
Wash the zucchini and cut into julienne strips, or grate with a cheese grater with big holes. Lightly sprinkle with salt and put them in a colander with a weight on top to lose water for about 30 minutes. Dry them with a kitchen towel.
Wash the tomatoes and cut them in 6 quarters. Cut mozzarella and provola into little cubes and chop the anchovies. Chop the marjoram with the garlic, then put the chopped vegetables in a bowl, mix 3 tablespoons of olive oil, parmesan cheese, a pinch of oregano, 3 tablespoons of bread crumbs and mix well. Then add the tomatoes, zucchini, cubes of cheese, pepper and stir gently. Lightly grease with butter 4 small crock pans of about 14 cm diameter (or 4 long oval 16 cm). Grease them with butter and sprinkle with bread crumbs, then fill them with the zucchini mix.
Bake at 180 °C for about 20 minutes or until well au gratin. Leave to cool 5 minutes before serving.
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