Side Pannel
Tian De Courgettes
Ingredients List
- 2 Thick Slices White Bread
- 10 fl Milk
- 4 oz Long-grain Rice
- Salt and Pepper
- 2 Eggs
- 3 tb Olive Oil
- 2 oz Gruyere Cheese, Grated
- 1 sm Garlic Clove, Skinned and
- -crushed (optional)
- 1 1/2 lb Small Courgettes, Trimmed
- -and thinly sliced
- Finely Grated Parmesan
- -cheese (optional)
Directions
Remove the crusts from the bread and discard. Tear the bread into small
pieces and place in a large bowl. Pour the milk over and leave to soak.
Meanwhile, cook the rice in boiling salted water for about 12 minutes until
tender. Drain well.
Beat the eggs and 2 tb olive oil into the bread mixture with about a
quarter of the cheese and the garlic, if using. Season with salt and
pepper.
Carefully fold the courgettes and rice into the milk and bread mixture and
pour into a greased gratin dish. Sprinkle with the remaining gruyere cheese
and a little parmesan, if using. Drizzle with the remaining olive oil.
Bake in the oven at 200C/400F/Gas Mark 6 for 35-40 minutes or until golden
brown and firm to the touch. Leave to cool in the dish for 10 minutes
before serving.
pieces and place in a large bowl. Pour the milk over and leave to soak.
Meanwhile, cook the rice in boiling salted water for about 12 minutes until
tender. Drain well.
Beat the eggs and 2 tb olive oil into the bread mixture with about a
quarter of the cheese and the garlic, if using. Season with salt and
pepper.
Carefully fold the courgettes and rice into the milk and bread mixture and
pour into a greased gratin dish. Sprinkle with the remaining gruyere cheese
and a little parmesan, if using. Drizzle with the remaining olive oil.
Bake in the oven at 200C/400F/Gas Mark 6 for 35-40 minutes or until golden
brown and firm to the touch. Leave to cool in the dish for 10 minutes
before serving.
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