We are now in full summer and finally we can start savoring the produce of this season: tomatoes, zucchini and my beloved eggplants. But when they come, they come by the tons. So here is a recipe I'm strongly connected to, because during summer family gathering Verdure Arrosto - the regional name for gratin veggies - were always present. And indeed it is a very common side dish, the perfect celebration for the summer products of the earth. However, once cooked and cooled down, you can also pack some in the freezer to enjoy in the winter.
INGREDIENTS (8 serves)
8 long eggplants
8 zucchini
8 San Marzano tomatoes
1 handful of parsley
3 garlic cloves
80 g of grated bread
1 spoon of olive oil
1/2 glass of water
1/3 glass of white wine
Salt e pepper just enough
DIRECTIONS
Split in half by the long side eggplants and zucchini. If they are too big, remove part of the pulp from the center. Make diamond–like cuts on the pulp to increase the filling surface. Put eggplants to rest 15 minutes with a bit of coarse salt or milk so that the bitter serum is extracted. Then rinse.
Split in half the tomatoes.
Prepare a garlic-parsley mince and mix it with bread crumbs. Knead them together with the oil and the pulp of a couple of tomatoes. Flavor with salt and pepper.
Top the vegetables with the mixture and place it in a baking tray quite packed. Finally, mix water and wine and pour on the surface of the tray. Bake at 180°C for 1h.
TIPS TO OTHER LONGITUDES
As for tomatoes, the same process (short in bread crumbs) can be done with onions, mushroom heads and pepper and, if you are not vegetarian, for ... shellfish! Verdure arrosto is a very nice side dish, but to our opinion inside a Piadina they are really to die for.
