Zucchine Parmigiana by Francesco Maccapani Missoni
From haute couture to hot cuisine - Francesco Maccapani Missoni, whose grandparents founded the iconic Italian fashion house, shares some recipes that have been passed down through the generations.
For the tomato sauce (makes about 3 cups):
4 tbsp extra-virgin olive oil
1 clove garlic, peeled and halved
2 ¼ lb fresh tomatoes, peeled, seeded, and finely chopped
1 sprig basil
For the zucchine alla parmigiana:
2 ¼ lb courgette
1 cup extra-virgin olive oil
4 cups tomato sauce (above)
2 large mozzarella fior di latte (a cow's milk cheese) cut into ½-inch slices
1 handful fresh basil leaves
7oz Parmigiano-Reggiano, finely grated
Preheat the oven to 180°C. For the tomato sauce: In a large pan over low heat, warm the extra-virgin olive oil.
Add the garlic and allow it to infuse in the oil for about 1 minute.
Add the tomatoes and basil and season with sea salt. Stir until the ingredients are well coated and simmer for 20 minutes. Remove from the heat and discard the basil and garlic.
For the zucchine alla parmigiana: Wash the courgette (zucchini), trim the ends, and cut them lengthwise into ⅓-½-inch slices.
Trim the slices into 2-inch strips. Place the strips in a large bowl, season with sea salt, and set aside for 2 hours to release their moisture.
Pat the courgettes dry with a towel. In a large pan over medium heat, warm the extra-virgin olive oil until it reaches 150°C.
Add the courgette and fry for about 15 minutes, or until golden. Transfer the courgette to a paper towel-lined plate to drain.
Spoon some of the tomato sauce into the bottom of a 9 × 12-inch baking dish.
Build the parmigiana by layering first the courgette, then the tomato sauce, then the mozzarella, then the basil. Spoon the remaining sauce on top, then add the Parmigiano-Reggiano.
Bake for 30 minutes, or until the cheese has turned golden. Remove from the oven and serve hot.
MOZZARELLA FIOR DI LATTE
This cheese, the name of which translates to "milk flower mozzarella", is, unlike mozzarella di bufala, produced with milk from cows. It is less watery than mozzarella di bufala and is commonly used in the Puglia region of Italy as a replacement for mozzarella di bufala.
Extracted from The Missoni Family Cookbook by Francesco Maccapani Missoni with foreward by Quincy Jones. Published by Assouline, assouline.com