Patty Pans Provencale
Published in Accompaniments
Serve immediately with any simple meat, chicken or fish dish.
Ingredients:
- 1 punnet each green and yellow patty pans
- 1-2 ripe tomatoes, sliced
- About 150 g mozzarella, thinly sliced
- salt, to taste
- black pepper, freshly ground, to taste
- 1-2 cloves garlic, crushed
- ½-1 tsp dried oregano
- About 3 tbl olive oil
Preparation:
- Boil the patty pans in salted water until just tender. Drain and refresh.
- Very lightly oil an oven-proof dish about 20 x 24 cm.
- Slice the patty pans crosswise, i e through the equator into about 3-4 slices each – the slices need to be a good half a centimetre thick. Lay them across the width in the dish in rows of contrasting colour. Place half-slices of tomatoes and cheese at random between the slices of vegetables, finishing each row with a slice of cheese.
- In a small jug combine the salt, pepper and oregano with the oil. Whisk to emulsify, then drizzle over the vegetables.
- Place under a preheated grill for about 5-10 minutes, or until the cheese is melted and starting to brown.
Notes:
- Buy the best quality mozzarella you can find, otherwise it becomes very hard and stringy, instead of soft and stringy.
Serves about 6 – 8.
