Recipe Details
. Difficulty: Low
. Cheese: Taleggio PDO
. Servings per: 4 people
. Cooking: 45 min
Intolerances
Without dry fruits
Without crustaceans
Ingredients
800 g courgettes
1 onion
500 ml sieved tomatoes
300 g Taleggio PDO
150 g PDO Grana Padano
1 egg
1 handful of fresh basil leaves
flour
extra virgin olive oil
saltPreparation
Finely slice the onion and sauté in a large saucepan in a little oil. Add the sieved tomatoes, plenty of basil and salt and cook on a low heat for approx. 20 minutes.
In the meantime, finely slice the courgettes, dip them in the flour, then in the lightly beaten egg and again in the flour and cook in plenty of extra virgin olive oil. Drain when they are golden and dry on kitchen roll.
Pour a layer of sauce into an oven-proof dish, lay the courgettes over it, cover with more sauce, a handful of diced Taleggio PDO, a few roughly chopped basil leaves and a sprinkling of PDO Grana Padano; continue with the layers until you have used up all the ingredients and finish with a generous handful of PDO Grana Padano.
Bake at 180°C for 45 minutes, until the surface is slightly golden, then take out of the oven and leave to cool.
You can serve the bake warm or at room temperature.