A rich, satisfying dish created by Executive Chef Vito Gnazzo, lightened up with fresh zucchini and a tangy tomato sauce.
By Kalle Bergman
Come to Il Gattopardo for the pasta, stay for the lamb and return again and again for the zucchini parmigiana. A rich, satisfying dish created by Executive Chef Vito Gnazzo, lightened up with fresh zucchini and a tangy tomato sauce, this is the dish that will make you brave a vortex. The complex flavors are a revelation in a dish that uses the humble Neapolitan ingredients from the chefs homeland.To be served in individual ramekins or in a large platter, family style.
- 8 small green zucchini
- 1 smoked bufala mozzarella (4oz)
- 2 oz. grated parmigiana cheese
- 2 oz. tomato sauce
- 1 bunch basil
- 1 oz. extra virgin olive oil
- Salt and pepper
- 2 eggs
- 2 oz. flour
- 1 oz milk
- Bland oil for frying
- Wash the zucchini and slice sideways, salt and let it sit for 3 to 4 hour to drain.
- Combine eggs and flour, mix, add the milk. Ensure it is not too liquid.
- Dry the zucchini and dip in the mixture.
- In sauté pan add oil for frying only to cover the button of the pan.
- When hot, fry the zucchini until it is golden in color.
- Lay the zucchini on a kitchen towel to dry off the oil.
- In a serving terrine, add a little tomato oil and lay the zucchini until the bottom is covered; add tomato, chopped mozzarella, parmigiano and oil. Repeat one more layer.
- Bake for 20 minutes at 375F. Serve hot.