Tuscan Zucchini Pie

Zucchini seem to be the vegetables that best grow  in the orchards/ vegetable gardens around the world and so we  never have too many recipes with them. This is called Lucchesia  because it comes from the area near Lucca

Tortino della Lucchesia

1Kg courgettes (zucchini)

5 spoonfuls oil

6 basil leaves

½ spoonful parsley

1 garlic clove

40g Parmigiano

3 eggs

40g Pecorino cheese

4 spoonfuls breadcrumbs

20g butter

Oil  

Salt and pepper

Slice the courgettes, brown them in a frying pan with the oil and the chopped parsley, basil and garlic. 

Cook over a moderate flame until they begin to disintegrate. 

Remove from the heat and leave to cool. Add the grated Parmesan and pecorino, the eggs, 2 spoonfuls of breadcrumbs, salt and pepper.

Mix the ingredients well, then pour the mixture into the oiled baking tray. 

Sprinkle the top with the remaining breadcrumbs and place the flakes of butter on top.Place in the oven at 180°C for 30 minutes.        

Suggestion:

* you can use only parmesan cheese

* Instead of the zucchine you can use: asparagus, spinach, green                      

   beans, artichokes or mixed vegetables.

Tortino Tricolore

It 's a colorful savoury cake , with   a fresh Mediterranean taste.In summer  we like serving “caprese”, but in winter it is delicious  to serve  this  warm dish .

Tortino with mozzarella, tomatoes and basil

Ingredients (for a loaf pan by 24x10x7cm)

250g of bread for sandwiches

250 gr. mozzarella, preferably buffalo

300g firm tomatoes

40g of grated grana or parmesan cheese 

12 basil leaves

2 eggs

150ml milk 

Olive oil as much as needed

Salt  3 pinches 

We wash the tomatoes, divide into two parts and, in a bowl, dress them with salt, cheese, oil and  chopped basil leaves. 

In a bowl, beat eggs with milk, dip the slices of bread cut appropriately to coat the bottom and the edge of the pan,previously lined with parchment paper. 

We distribute half of the seasoned tomatoes  into the pan, then place over the well-drained mozzarella,  then cover it with the other tomatoes  and end with a layer ofslices of bread.

Bake at 200 C° for about 40  minutes or until golden brownWhen baked , leave the cake to cool and decorate with basil leaves and tomatoes.