Parmigiana di zucchine (Courgette Parmesan)

Parmigiana di zucchine/courgette parmesan is the lesser known cousin of aubergine Parmesan. The basic idea is of course the same: to alternate layers of fried or grilled courgettes, mozzarella and grated Parmigiano or pecorino, interlayered with tomato sauce. From this basic starting point, many variations have been devised: sometimes it is made in bianco, that is to say without tomato sauce, scamorza can be used instead of mozzarella, prosciutto cotto and/or sliced boiled eggs could be added, or béchamel sauce for a richer dish. It is a lovely, homely spring-summer dish that makes a perfect piatto unico,  one meal dish, served with a a tomato salad, perhaps. Continue reading “Parmigiana di zucchine (Courgette Parmesan)”

Gatto’ di patate (Neapolitan potato, cheese and salame savory cake)

Gatto’ di patate… a.k.a. Neapolitan potato savory cake. The plain translation  does not do justice to the deliciousness of this classic dish, an over the top layered ‘cake’ of cheesy, eggy, mashed potatoes, mozzarella and mildly hot salame – the perfect comfort food. Continue reading “Gatto’ di patate (Neapolitan potato, cheese and salame savory cake)”