MobileRead Forums - View Single Post - Recipes / Food

beppe · 06-10-2011, 08:36 AM

The garden is pushing up zucchine like it should. I got a bunch and selected the two biggest for this exploit.

1) I cut two large zucchine in long slices (about 1 pound each, slices of 1/2 a centimeter). Put them on the hot grill on the stove (after lightly brushing them with olive oil).

2) I took a large glass pirofila, pomaded the bottom and the side with a stick of butter, covered with bread crumbs and thrown out the excess. Laid 2 layers of zucchine, sprinkled with salt.

3) I beat up two eggs, with 1/2 a cup of grated Parmesan, 1/2 a glass of milk and some salt. Little Daughter helped. Poured the egg batter on top.

4) With great joy of Little Daughter, we cut in small cubes a mozzarella di bufala and layed on top of the dish.

5) I cut two tomatoes in rounds and arranged them neatly around the dish.

That is how it looked
Attachment 72563

6) The oven was set at 200°C, no air. There it goes for about 40 minutes, till I could not see liquid bubbling. Than for 20 minute at 100°C, so that it became more solid.

7) In the mean time I split 3 rolls, toasted them, caressed them with a garlic clove and brushed them with olive oil. That is called bruschetta. It is needed to give the crubchy texture that is missing from the torta that is rayher limp by itself, although delicious.

That is how it looks the torta, after baking. The herbs are thyme and parseley from the garden and some dry oregano. It shines because I brushed it with a bit of oil.
Attachment 72565

The torta with the bruschetta
Attachment 72564

And the table.
Attachment 72566

Wine is that famous Chardonnay. Girls gave me full marks. All in all it took about 30 minutes of work with a 4 years all jumping up and down and having a lot of fun.

These are the ingredients:
for the torta

2 large zucchine (zucchini in English)
1 mozzarella (of bufala preferably, but any melting cheese will do)
2 eggs
1/2 glass of milk
1/2 cup of Parmesan cheese
1 tomato
1 piece of butter (to spread on the pot, but any fat will do)
3 spoons of bread crumbs for the bottom
herbs (oregano, thyme) for postprocessing
salt

for the bruschetta

pieces of bread toasted
1 clove of garlic
olive oil (tiny bit)
salt

06-10-2011, 08:36 AM	#1292
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	The garden is pushing up zucchine like it should. I got a bunch and selected the two biggest for this exploit. 1) I cut two large zucchine in long slices (about 1 pound each, slices of 1/2 a centimeter). Put them on the hot grill on the stove (after lightly brushing them with olive oil). 2) I took a large glass pirofila, pomaded the bottom and the side with a stick of butter, covered with bread crumbs and thrown out the excess. Laid 2 layers of zucchine, sprinkled with salt. 3) I beat up two eggs, with 1/2 a cup of grated Parmesan, 1/2 a glass of milk and some salt. Little Daughter helped. Poured the egg batter on top. 4) With great joy of Little Daughter, we cut in small cubes a mozzarella di bufala and layed on top of the dish. 5) I cut two tomatoes in rounds and arranged them neatly around the dish. That is how it looked Attachment 72563 6) The oven was set at 200°C, no air. There it goes for about 40 minutes, till I could not see liquid bubbling. Than for 20 minute at 100°C, so that it became more solid. 7) In the mean time I split 3 rolls, toasted them, caressed them with a garlic clove and brushed them with olive oil. That is called bruschetta. It is needed to give the crubchy texture that is missing from the torta that is rayher limp by itself, although delicious. That is how it looks the torta, after baking. The herbs are thyme and parseley from the garden and some dry oregano. It shines because I brushed it with a bit of oil. Attachment 72565 The torta with the bruschetta Attachment 72564 And the table. Attachment 72566 Wine is that famous Chardonnay. Girls gave me full marks. All in all it took about 30 minutes of work with a 4 years all jumping up and down and having a lot of fun. These are the ingredients: for the torta 2 large zucchine (zucchini in English) 1 mozzarella (of bufala preferably, but any melting cheese will do) 2 eggs 1/2 glass of milk 1/2 cup of Parmesan cheese 1 tomato 1 piece of butter (to spread on the pot, but any fat will do) 3 spoons of bread crumbs for the bottom herbs (oregano, thyme) for postprocessing salt for the bruschetta pieces of bread toasted 1 clove of garlic olive oil (tiny bit) salt Last edited by beppe; 06-10-2011 at 08:52 AM.