This fresh turn on aubergine -parm stove tastes like a summer garden in Italy
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Why does it work
- The ointment and draining of the zucchini remove excess moisture before roasting and concentrates the taste.
- The roast of zucchini boards gently produces browned zucchini that melts into the bowl without becoming damp when baking.
- If you let the shell rest after baking, the layers and the sauce can absorb and thus cut more easily to the slices.
This recipe channel the summer flavors of an Italian garden, but with an allusion to the aubergine farm of my New Jersey youth. The Parm I knew best was reliable kitschy, heavy on breading and covered with an almost inappropriate amount of mozzarella – and I loved every bit. This version keeps this spirit, but takes up a simpler path: no breadcrumbs, no excavator station, only zucchini boards, slightly salted and fried flat until it is goldenbrathing and tender and then layered with sauce and cheese. It is faster and easier to pull, especially if you don’t want to play the routine for the hand-drug hand hand.
Serious food / Amanda Suarez
We also tested a breaded version of aubergine style in the test kitchen, which delivered on wealth and structure and was also a hit, but this uneducated version has more summer attractive. It is a sitcier, lighter and a little less intense – even perfect or next to pasta. It is all the cheesy, tomato comfort in a format that is easy to love (and make it easier).
Salt your zucchini
This recipe should highlight the peak season zucchini. In order to shine their grassy taste, it is important to salt the zucchini boards before cooking. This simple step takes out excess moisture, which concentrates the gentle taste of the vegetables and at the same time prevents a moist texture. This also prevents the zucchini from transforming the entire dish into an aqueous mess. As Associate Food Editor, Thermalia indicates in it Guide for properly scorching zucchiniIf you salt zucchini, you will be prepared for better browns in the pan – and the zucchini an opportunity to caramel instead of steam. The payment: more structure, more taste and a golden fried appearance.
Roast or not fry?
Do you really have to fry the zucchini? Why can’t you just fry it? These are reasonable questions. The answer depends on what the roast with the zucchini does. It is not just crispness; It should concentrate the taste, lend wealth and zucchini’s natural sweetness out. The roast does some of these things – you can concentrate the taste in the oven and develop a tanned appearance. Although it is a little easier, there cannot be zucchini that are as creamy and silky as fried and that counts in the final court.
Serious food / Amanda Suarez
Layer as you mean
As soon as you have your fried zucchini and your sauce, it is until layers. You do not need a towering stack just to keep the dish together and to guarantee that everyone bite hits the zucchini sauce cheese trifecta. Start with a thin sauce to glue and then switch to zucchini, sauce and cheese. Course every layer – the balance is more important than excessive. And if a few fried boards are missing before laying (also known as eaten), nobody judges.
Serious food / Amanda Suarez
What comes out of the oven is bubbling and golden, with tender zucchini being hidden between the sauce and melted cheese. It is rich, sticky and green in the right way the type of comfort that you want to immerse yourself in fork.
Serious food / Amanda Suarez
This fresh turn on aubergine -parm stove tastes like a summer garden in Italy
Cooking mode
(Keep your screen awake)
3 pound ((1.4 kg) Medium zucchini (to 5-6 zucchini)))
1 tablespoon ((9 G))) Diamond crystal kosher saltPlus more for spices; Use half as much of the volume or the same weight for table salt
2 tablespoon ((30 ML))) Olive oil outdoor virgin
1 medium Clovesslightly smashed
1 (28 ounces; 794-g) may Whole peeled tomatoes Mixed in their juices or 1 (24 -unzen; 680-g) Bottle happen
1 Big branch fresh basilPlus basil leaves for garnish
Neutral oilLike vegetable oil to roast
16 Ounce ((455 G) fresh Mozzarellatorn and dried
3/4 cup (to 2 Oz; 60 G) finely grated Parmigiano reggiano Or Pecorino Romano
For the zucchini: Try the zucchini and then cut into two halves. Cut each zucchini half in the longitudinal direction into 1/4 inch thickness.
Serious food / Amanda Suarez
Place the zucchini boards in a column in a large bowl. Sprinkle with 3 teaspoons of the kosher salt and throw it for coating. Sitting at room temperature for 1 hour to drain and throw half of it.
Heat olive oil with garlic over medium heat in a medium -sized pot until the garlic starts to sizzle. Reduce the heat to medium low and cook it to stir and turn the garlic occasionally until the garlic is just 4 minutes golden. Remove the clove of garlic and throw away. Add pureed can tomatoes or Passata together with the basil branch and bring them to a boil over medium heat. Reduce the heat to maintain and cook a gentle cook, and frequently stir it until it thickens and is no longer watery (this can take almost no time for some Passata products, or for up to 20 minutes for aqueous tomatoes in canned goods). Take off the stove and season with salt to taste. Set aside.
Serious food / Amanda Suarez
To roast the zucchini: Add a rust into a side baked sheet and put it with paper towels. Heat 1 inch oil in a large Dutch oven or heavy pot over medium to high heat until it is registered to 175 ° C. Work in batches, roast zucchini boards and occasionally turn around light golden brown and tender of 6 to 8 minutes. Transfer to drip on prepared baking sheet. Sprinkle zucchini slightly with salt. Let the oil cool before throwing away or making an effort and keep.
Serious food / Amanda Suarez
To put together the zucchini Parmigiana: Preheat the oven to 200 ° C. Spread a thin layer of tomato sauce in a 9×13-inch baking shell. Top with a layer of fried zucchini boards, followed by a layer of mozzarella, grated cheese and torn basil leaves. Layer to zucchini, sauce, cheese and basil until all the ingredients are used up. Do not add basil to the top layer.
Serious food / Amanda Suarez
Bake for 30 to 35 minutes until it bubbles and is browned at the top. Let it rest for 10 to 15 minutes before serving. Top with an additional fresh basil and a splash olive oil.
Serious food / Amanda Suarez
Special equipment
Colander, medium-sized pot, rack, rim baking sheet, immediate reading thermometer, large Dutch oven, 9×13-inch upflow form.
Notes
Happen is a kind of tomato puree made of fresh tomatoes in the season, which is often used as the basis for pasta sauces, soups, stews and other dishes. It is traditionally manufactured in late summer during the pointed tomato season to obtain harvested tomatoes for the rest of the year.
