INGREDIENTS
- 4 medium potatoes;
- 2 long, large courgettes;
- 1 scamorza;
- 8 slices of cooked ham without polyphosphates;
- 150 g of grated cheese;
- 200 ml of béchamel sauce;
- Breadcrumbs to taste;
- Extra virgin olive oil to taste;
- Salt, pepper and nutmeg to taste
STEP
- Using a mandolin, slice the courgettes, making sure they are quite thin because this way they will cook better;
- Wash, peel the potatoes and slice them quite thinly with a mandolin, pour them into a bowl full of cold water (so they don’t turn black) and set aside;
- Take a rectangular pan, cover the bottom with a light layer of béchamel.
Then make the first layer using the sliced potatoes, add salt, pepper and nutmeg; - Continue with the first layer of courgettes, add a drizzle of extra virgin olive oil.
Enrich the first layer of the Parmigiana di Zucchine e Patate with a bit of the available ham, slices of scamorza, a bit of béchamel and plenty of grated cheese; - Continue in this way, alternating the two vegetables between the layers, until you have used up all the ingredients available;
- Finish with a final layer of potatoes and courgettes, a sprinkling of grated cheese, salt, the remaining béchamel and a thin layer of breadcrumbs;
- Cook at 180 degrees in a fan oven (pre-heated) for 40-45 minutes until it has a nice golden crust on the surface;
- Remove from the oven, let cool and serve;
- It’s great both hot and cold!
NOTE
You can store the Parmigiana di Zucchine e Patate in the refrigerator for 1 day, covered with cling film or in an airtight container.
Before serving, heat it for about ten minutes in the oven to melt the scamorza and enjoy the stringy dish.
