Friday, July 21, 2006

Vendure Al Forno (Vegetables in the Oven)

From: Giada De Laurentiis; Everyday Italian

2 tsp extra-virgin olive oil
5 medium zucchini (about 1.5 pounds total) cut crosswise into 1" thick slices
1/2 tsp salt, plus more to taste
1/2 tsp fresh ground black pepper, plus more to taste
1 C heavy cream
1 C grated mozzarella cheese
1 C grated fontina cheese
6 Tbsp grated Pecorino Romano cheese
1 C plain dried bread crumbs

Preheat the oven to 350. Line a baking sheet with foil. Coat the bottom of an 8" square baking dish with the oil. Arrange enough of the zucchini slices over the bottom of the dish in a single layer to cover. Sprinkle with one third of the salt and pepper. Pour 1/3 cup of the heavy cream over the zucchini and sprinkle with 1/3 cup each mozzarella and fontina.

Sprinkle with 2 tablespoons of Pecorino Romano cheese, then with 1/3 cup of bread crumbs. Repeat layering the ingredients two more times. Place the baking dish on the baking sheet and bake uncovered until golden brown on top and the sauce bubbles, about 40 minutes. Serve immediately.

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