Milanese Courgettes In French and Spanish cuisine the expression “a la milanesa” is used to designate any elaboration that involves coating food in eggs, breadcrumbs, and Parmesan cheese. Although the dish has an obvious Italian flavor, in Italy this expression is used for other preparations, typical of Milan, which have nothing to do with a batter.
To further complicate matters, this particular dish does not have breadcrumbs but a tomato fry. Impossible to know, then, the reason for its name, but it is part of the exuberant recipe book of the Marquise de Parabere, one of our great gastronomes, and we are not the ones to contradict it.
The dish, which we have adapted from the marquise classic, is very reminiscent of the classic Parmesan aubergines – melanzane alla parmigiana, in Italian – and it is simply delicious.
The marquise finished the plate with melted butter as well as cheese before putting it in the oven, a step that we have missed due to saving calories, but it sure isn’t.
First, we cut the zucchini (washed but not peeled) into slices about a centimeter thick. We pass them in flour and fry them in batches in very hot oil. When they are browned on both sides, we pass them through kitchen paper and place them on a dish suitable for the oven.
Why You Should Forget Everything You Learned About Milanese Courgettes: Succulent Recipe For Baked Vegetables And Cheese
In the same oil in which we have fried the zucchini (removing the leftover), fry the well-chopped onion. When it has browned we add the garlic, also minced; the tomatoes, peeled and cut into pieces, and the aromatic herbs. We have used rosemary, oregano, thyme, and bay leaf, but any other combination of our choice can be used. The Marchioness used parsley instead of oregano, but we prefer the second one, especially if it is fresh. Season the fry and let it simmer for about 25 minutes until it loses all the water and a thick sauce remains. While the fry is done, we are heating the oven to 180º
When the tomato is ready, pour the fry (which can be passed, if desired, by a Chinese) over the zucchini. Add the grated cheese and put the source in the oven to cook gently for around half an hour. Serve immediately from the same source.
This succulent vegetable dish is ideal as a unique dish in the summer when zucchini is in season. To accompany it you only need bread, although nothing happens if you prepare a garnish of rice or pasta. To drink, we are in front of a very grateful dish with the wines adding fruit, whether rosé, white or young red.