An easy, tasty zucchini sformato from Pellegrino Artusi's La Scienza In Cucina e L'Arte di Mangiar Bene, which I translated as The Art of Eating Well (Random House). To serve 8, as a side dish:
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- 1 1/2 pounds (700 g) zucchini, diced
- 4/5 cup (40 g) grated Parmigiano
- 4 eggs
Preparation:
Mince a quarter onion, a piece of carrot, a 3-inch rib of celery, and some parsley. Sauté the mixture in oil, and when the onion has browned, stir in the diced zucchini and season the everything with salt and pepper. Once the zucchini have browned, add just enough water to keep them from drying out and simmer them until they're done. Blend them, and stir in the grated cheese and the eggs.
Make a béchamel sauce with 5 tablespoons of butter, 2 tablespoons of flour, and 1 3/4 cups milk (see instructions if necessary). Mix everything together, and steam the timbale in a smooth sided ring mold over a double boiler until it sets. Unmold it hot, fill the center with a delicate stew, and serve it.
Yield: 8 servings zucchini sformato.
Make a béchamel sauce with 5 tablespoons of butter, 2 tablespoons of flour, and 1 3/4 cups milk (see instructions if necessary). Mix everything together, and steam the timbale in a smooth sided ring mold over a double boiler until it sets. Unmold it hot, fill the center with a delicate stew, and serve it.
Yield: 8 servings zucchini sformato.
