THENGREDIENTS X 4:
2 red peppers cut into 1 cm thick strips
2 white onions cut into 1 cm thick rings
2 courgettes cut into strips about 6 mm thick
1 aubergine cut into slices about 6 mm thick
1 tablespoon of sea salt
125 ml of extra virgin olive oil
220 g of breadcrumbs for breading.
For the breading 8 to 10 slices of dry homemade bread broken into small pieces
2 teaspoons of dried oregano or chopped fresh smooth parsley leaves
2 tablespoons of pecorino romano, Parmesan cheese or grated Grana Padano
Vegetables au gratin in the oven. Recipe and photos taken from “The taste of Rome” by Katie Parla and Kristina Gill (Guido Tommasi Editore).
To prepare the breading. Preheat the oven to 120 ° C. Spread the pieces of dry bread on a baking sheet and bake them in the oven for 15-20 minutes, until crisp and completely dry. Remove the bread from the oven and, once cold, finely chop it in the mixer (without however pulverizing it).
In a medium bowl, mix the breadcrumbs with oregano and grated cheese. In an airtight container, the breading can be kept in the fridge for 1-2 days.
Preheat the oven to 180 ° C. In a baking tray lined with parchment paper or in a baking dish, mix the vegetables with the salt, then add half the oil and mix again.
Spread about half a centimeter high breadcrumbs on each piece of vegetables. Sprinkle the vegetables with the remaining oil and cook them in the oven covered with aluminum for 30 to 40 minutes, until they are very small.
Remove the aluminum foil and continue cooking for another 20-30 minutes or more, as long as they are soft. Serve the vegetables au gratin hot.
“The taste of Rome” by Katie Parla and Kristina Gill (Guido Tommasi Editore).
Capital menu
Fried zucchini flowers. The carbonara and the artichokes alla giudia, the lamb. In Rome you can eat well almost everywhere and the tradition boasts irresistible classicsbetween street food and party dishes.
Ancient taste and contemporary whims. Let yourself be surprised by this book, The taste of Rome (Guido Tommasi Editore), written and photographed by two curious Americans.
The décor idea
Agree, it is a renforcé side dishbut in the latter part of the summer it could become a single dish. The tip: diversify.
Not only Roman courgettes, but also peppers in strips and onions in rounds for a set of variable geometries, in shapes and colors. Is the parchment paper rustic for your appliance? Opt for a minimal white porcelain tray.
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