CookEat Recipe
Zucchini Tortino with Balsamella
Small butter-browned zucchini pieces covered with Parmesan, nutmeg and a firm balsamella, then browned on top.
Method
Steps
Step 1
Gather the ingredients: 600 g zucchini; 55 g butter: 30 g for zucchini and 25 g for sauce; 20 g plain flour; 250 ml whole milk; 15 g grated Parmesan; A small pinch grated nutmeg; Salt and black pepper.
Step 2
Wash and trim the zucchini, then cut into pieces a little larger than hazelnuts, about 2 cm across. Melt 30 g butter in a broad pan and sauté the pieces for about 12–15 minutes until lightly browned and tender. Season with salt and pepper.
Step 3
For the firm balsamella, melt the remaining 25 g butter in a small saucepan with the flour. Stir until the flour just begins to colour, then gradually add the milk while stirring smoothly. Simmer for at least 5 minutes until thick and creamy.
Step 4
Transfer the zucchini to a small ovenproof serving dish. Mix the Parmesan with the nutmeg and sprinkle it lightly over the zucchini. Spread the balsamella over the top.
Step 5
Bake at 200°C for about 10–15 minutes until hot and lightly browned on the surface. Serve hot from the dish.
Cooked it? Rate it.
Cooked 0 times