Restaurant Il Gattopardo’s Zucchini Parmigiana

A rich, satisfying dish created by Executive Chef Vito Gnazzo, lightened up with fresh zucchini and a tangy tomato sauce.
By Kalle Bergman

Zucchini Parmigiana Recipe

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.


Restaurant Il Gattopardo's Zucchini Parmigiana
 
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A rich, satisfying dish created by Executive Chef Vito Gnazzo, lightened up with fresh zucchini and a tangy tomato sauce.
Author:
Recipe Type: Appetizer
Cuisine: Italian
Serves: 2 as an appetizer or side
Ingredients
  • 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
Instructions
  1. Wash the zucchini and slice sideways, salt and let it sit for 3 to 4 hour to drain.
  2. Combine eggs and flour, mix, add the milk. Ensure it is not too liquid.
  3. Dry the zucchini and dip in the mixture.
  4. In sauté pan add oil for frying only to cover the button of the pan.
  5. When hot, fry the zucchini until it is golden in color.
  6. Lay the zucchini on a kitchen towel to dry off the oil.
  7. 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.
  8. Bake for 20 minutes at 375F. Serve hot.
Kalle Bergman

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur who is the founder of Honest Cooking. As a food writer, his writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia.

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