Summer is a time for enjoying all the wonderful mediterranean vegetables that we don’t tend to get for the rest of the year. I try and make use of the seasonal cornucopia of tomatoes, aubergines, courgettes and others as much as I can!
Here I give you a family recipe that has delighted us for generations with its simplicity and rich taste:
- 4 big courgettes
- Creme fraiche 125 ml
- Milk 60ml
- egg 1
- Grated Emmental 100g
Take 4 beautiful courgettes, rince and slice them in half.
Steam or boil them briefly until slightly tender but not fully cooked.
Slice them thinly and lay the slices into a buttered dish.
Cover the first few slices with a few spoonfuls of cream and a bit of grated cheese and layer the dish until you run out of ingredients. Best to use quite a deep dish and not too large, like a tureen for meat loaf or patés for example.
Beat the whole egg in a glass of milk and and pour over the top. Add cubes of pancetta and ground pepper to taste. You can sprinkle the top with Parmesan if you don’t eat pork. I never use salt here because of the cheese!
Bake on medium heat for 35 minutes until it is properly roasted and very soft, and you can serve it with a spoon. Guaranteed to please everybody including those who think they have no taste for courgettes! How deluded…
This was the view last week and the location of a great “cousins” picnic, on what is officially for me the most beautiful beach in the world: Our sea to the South, Camargue to the North and the foothills of the Cevennes dreamily appearing to the East in ghostlike shadows…