Zucchine alla Parmigiana recipe

Summer is definitely here. And with it come chilled glasses of Falanghina, long walks, and lazy afternoons.

Although baking is not ideal in this weather, there's a nice alternative to the usual and world-known cousin Parmigiana di Melanzane, quintessential summer staple. This "tortino in bianco" version, a tomato-less zucchini baked dish, is a summer favorite, and very popular among my circle of friends and family. More delicate than the eggplant counterpart, it combines the principles of Parmigiana, yet with a more subtle gusto.

2 kg (4.4 lbs) ribbed heirloom zucchini (zucchine romanesche)
Parmigiano, grated
Breadcrumbs, toasted
Béchamel sauce (halve quantities to yield 1 1/2 cups)
Extra virgin olive oil
Butter for greasing
Mozzarella (optional)
Salt and pepper


Thinly slice the zucchini length-wise (with a mandoline you can obtain thinner wafers) and sauté them in batches in plenty boiling olive oil. Fish them out with a slotted spoon after a few minutes, the time needed is according to how thinly they have been cut.

*For a "leaner" version, zucchini slices can be grilled, instead of fried.

Grease the bottom of a large enough baking pan with butter, coat with breadcrumbs, and begin layering the zucchini slices, alternating with generous amounts of grated Parmigiano, lashings of béchamel sauce, and a drizzle of olive oil. If you like, you can add sliced Mozzarella as well, but not Bufala, which tends to be too watery. The risk is a soggy mess.

Top the last layer with more Parmigiano, a few curls of butter and some breadcrumbs.

Bake in the oven for 15 minutes or until a nice tan crust forms. Remove from the oven and wait for the ambrosia to cool before you apply to face.

Best eaten at room temperature the next day. During overnight refrigeration, elements firm together, making this leftover dish an excellent sandwich filler.

Buon appetito.

Stocco e Patane - Cod and potato casserole recipe

Christmas Eve in the southern regions of Italy is traditionally all about a massive fish-based dinner, family, tombola, and midnight Mass. From now until Natale, I shall be posting recipes of typical Christmas fare, desserts and traditional holiday foods.
Last week Italia Living published an article on the history of Pandoro, a typical Italian Christmas cake. Today I will tell you about a tasty fish entree of which I am very fond of.

Stocco is the Neapolitan distortion of the term used for stoccafisso, which is sun-dried cod. When someone is said to be as rigid as a stoccafisso, the implied similarity to the Atlantic fish plank is quite evident. The surfboard-stiff slabs need reviving with overnight soaking, so if you’re in a hurry to taste this delicious cucina povera dish, I suggest you have your fishmonger prepare and clean some fresh codfish for you, divided into 6 fillet portions.

Image © Claudio Cicali

This tasty peasant dish from Napoli is–contrary to the belief that fish is laborious to cook–very easy to make. Stocco e Patane is delicious when paired to a chilled bottle of Fiano di Avellino or a room temperature carafe of young Chianti Classico (I personally prefer red with tomato-stewed cod).

6 codfish fillets 

600 g (1.3 lbs/3 cups) potatoes, peeled and cut in wedges

2 small onions, thinly sliced 

1 can (14 oz) San Marzano tomatoes, roughly chopped

Extra virgin olive oil 

Salt

A small pinch of dried oregano 

Drizzle some olive oil in a high-rimmed pot (Dutch oven). Place a layer of sliced potatoes and onions on the bottom of the pot. Cover with the chopped tomatoes, season with salt and sprinkle with oregano. On this bed, lay the fish fillets and repeat the layering.

Season with a bit more salt and oregano, and drizzle with a little more olive oil. Cover and simmer over medium heat for 10-15 minutes.

Avoid stirring and check for doneness. If the fish is cooked before the potatoes, remove it and continue cooking the vegetables.

When ready to serve, place the fish back in the pot and heat for a minute or two.

Serve the fillets warm, topped with the onion and potato slices.