Tiella
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
43
Spice
57
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
450 g
Zucchini4 tbsps
Garlic (chopped)3.5 cups
Tomato Puree (recipe follows)1 cup
Freshly Grated Parmesan1 cup
Bread Crumb (fine dried)Directions:
1
Place potatoes into a glass bowl, coat lightly with about 2 tablespoons of extra-virgin olive oil
2
Mix to coat
3
Trim the ends of the zucchini, then cut lengthwise into 1/4-inch-thick slices
4
Put in a separate bowl
5
Top with 3 tablespoons of extra-virgin olive oil, and season with salt and pepper, to taste
6
Preheat the oven to 375 degrees F
7
Lightly oil a deep 2 1/2 to 3-quart baking dish (about 9 by 12 inches)
8
Then place about 1/4 cup of tomato puree and spread out to coat the bottom of the pan
9
In zucchini and potato bowls, add 2 tablespoons of garlic each and mix in well with a rubber spatula
10
Using the potatoes and zucchinis, make a layer in the prepared baking dish, alternating between the potato and zucchini, filling in any gaps with small pieces
11
Spread 1/2 cup of the tomato puree on top, then sprinkle 2 tablespoons of the Parmesan and 2 tablespoons of the bread crumbs
12
Top with some of the basil
13
Repeat the layering of the vegetables, tomato puree, Parmesan, bread crumbs and basil using all the vegetables
14
Cover the top with the remaining bread crumbs and Parmesan
15
Bake, uncovered, for about 1/2 an hour, then cover for the next 45 minutes of baking, finally uncovering for the last 15 minutes, until tender and bubbling, about 1 1/2 hours total cooking time
16
Remove from the oven and let cool to room temperature to allow the dish to settle and deepen in flavor
17
Tiella may be served hot, warm, or at room temperature
18
Reheat in a low oven, if desired
19
To serve, cut into squares and carefully lift out of the pan with a spatula
20
Bring 2 large pots of water to a boil
21
Lower the tomatoes into the water, blanch for 45 seconds to 1 minute
22
Place blanched tomatoes on a baking sheet, and peel the loosened skins
23
With a colander over a bowl, squeeze the seeds and innards out of each tomato
24
Set aside and refrigerate the clear strained liquid for other uses
25
Slice the peeled tomatoes into 1-inch chunks, and place chunks into blender
26
Puree thoroughly
27
Pour into bowl
28
Yield: 10 to 12 cups