Delicious Dishes for Diabetics by Robin Ellis

Author:Robin Ellis
Language: eng
Format: mobi
ISBN: 9780716022664
Publisher: Skyhorse Publishing (Perseus)
Published: 2014-07-12T14:57:26+00:00

Courgette and Tomato Tian/Tortino

Serves 4

This traditional summer dish is adapted from two fabulous sources – Elizabeth David and Anna del Conte. For lunch or supper, you just need a crisp green salad to accompany it.

3 or 4 medium courgettes – sliced very thinly

2 tbsp olive oil

2 onions – chopped

2 cloves of garlic – thinly sliced

2 tbsp chopped parsley

250 g/8 oz tomatoes – fresh if good enough, otherwise tinned, drained and chopped

salt and pepper

1 tsp dried oregano

3 tbsp grated Parmesan cheese

3 tbsp breadcrumbs – wholewheat or 100 per cent rye

extra olive oil

1. Lightly salt the courgettes and leave them to drain in a colander for an hour, then dry them thoroughly with kitchen paper or clean tea towel. It helps to prepare them in advance.

2. Heat the olive oil in a large pan and fry the onions gently until they are pale golden and tinged with brown – about 15 minutes.

3. Stir in the garlic and parsley and let them cook gently for a couple of minutes.

4. Fold in the tomatoes and mix well. Let them cook together on a low heat for a good 10 minutes. (Elizabeth David makes the case for cooking the tomatoes beforehand – thus concentrating their taste – and mixing them into the courgettes just before the baking stage.)

5. Add the courgettes and turn them into the mixture. Cook, covered, for 15 minutes – until the courgettes begin to soften and become opaque.

6. Heat the oven at 200°C/400°F/Gas Mark 6.

7. Uncover the pan and continue cooking for another 10 minutes. It’s important that the mixture is not watery.

8. Season with salt, pepper and the oregano. Mix in the seasoning well and taste.

9. Brush a suitably sized and presentable shallow oven dish with oil and turn the mix into it.

10. Mix the cheese and the breadcrumbs and sprinkle these over the tian. Trickle some olive oil in a filigree pattern over the top and bake for about 15–20 minutes – it should come out nicely browned and sizzling.

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