Verdure al forno
Recipe by:
Giada De Laurentiis
40
15
4
Easy
- 2 tbsps extra virgin olive oil
- 5 medium courgettes, (about 750g) sliced lengthwise, 2/3-cm thick
- Salt and freshly ground black pepper
- 240ml double cream
- 150g grated mozzarella cheese
- 150g grated fontina cheese
- 50g grated Romano cheese
- 145g plain dried breadcrumbs
- 55g unsalted butter
1) Preheat the oven to 190°C/gas mark 5.
2) Coat the bottom of a 23cm x 33cm baking dish with extra virgin olive oil. Arrange the courgette slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour over 80ml of the double cream and sprinkle with 1/3 of the mozzarella, 1/3 of the fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 of the breadcrumbs. Repeat the layers, ending with the breadcrumbs.
3) Cut the butter into 1 1/3cm cubes and sprinkle over the top of the dish. Line a baking sheet with aluminium foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.
2) Coat the bottom of a 23cm x 33cm baking dish with extra virgin olive oil. Arrange the courgette slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour over 80ml of the double cream and sprinkle with 1/3 of the mozzarella, 1/3 of the fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 of the breadcrumbs. Repeat the layers, ending with the breadcrumbs.
3) Cut the butter into 1 1/3cm cubes and sprinkle over the top of the dish. Line a baking sheet with aluminium foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.
