Leaf by Catherine Phipps

Author:Catherine Phipps
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2019-05-20T16:00:00+00:00

Green Parmigiana

This is like a green version of melanzane parmigiana, with the option of using courgettes (zucchini) when there is a glut of them. You could replace either with sheets of lasagne if you wanted – it does speed up the preparation time considerably. My preferred method of cooking the aubergines (eggplants) or courgettes for this dish is to cook them over a griddle or an outside grill.

You can use any greens in this recipe. I like the bite of rocket (arugula) and watercress with a handful of lemony sorrel. You can also use chard, spinach, lettuce – anything that will wilt down well.

Serves 4

4 aubergines (eggplants) or large courgettes (zucchini), sliced lengthways

500g (1lb 1½oz) greens (see introduction), well washed

½ x quantity Tomato Sauce

75g (2½oz) ricotta

Zest of 1 lemon

Leaves from a small bunch of basil, finely chopped

Leaves from a small bunch of tarragon, finely chopped

A few sprigs of lemon thyme, finely chopped

2–3 balls of mozzarella

50g (1¾oz) Parmesan or vegetarian equivalent, grated

Salt and freshly ground black pepper

First cook the aubergines or courgettes: if you have the time, griddling is the best way as you get char lines and a smokier flavour. Heat a griddle until it is too hot to hold your hand over. Arrange the vegetable slices over the griddle and cook until dark lines have appeared on the underside and they easily lift off. Flip over and repeat. Alternatively, preheat the oven to 200ºC (400ºF/Gas 6), lightly brush baking (cookie) sheets with olive oil and arrange the slices over them. Brush with olive oil then roast for 20 minutes, until soft and lightly browned.

Put the greens into a saucepan with enough water to cover the base – the greens will still be wet from washing so you don’t need much. Set over a high heat and cook until the greens have wilted. Transfer to a colander and run under cold water, then wring out the excess liquid. Finely chop. Mix the greens with the Tomato Sauce.

Preheat the oven to 200ºC (400ºF/Gas 6).

In a small bowl, break up the ricotta with a fork and add the lemon zest, basil, tarragon and lemon thyme and stir through the ricotta, then season with salt and pepper.

To assemble, brush a large ovenproof dish with olive oil. Arrange a layer of the grilled veg on the base, then top with a ladleful of tomato sauce. Dot teaspoonfuls of the ricotta mixture over the top. Repeat twice, then cover with mozzarella. Grate over plenty of Parmesan and bake for 35–40 minutes, until bubbling and piping hot. Leave to rest for 10 minutes.

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