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https://www.raiplay.it/programmi/esem... - Antonio prepares a revisited version of parmigiana and uses zucchini. Antonio cuts the zucchini, washed and cleaned, into long slices and then grills them. Antonio then prepares a pesto by blending basil, grated cheese, pine nuts, salt, ice and extra virgin olive oil. In a saucepan, he browns the spring onion with the butter and then adds the corn starch, hot milk, salt and pepper. Mix until you obtain a smooth béchamel sauce. At this point Antonio layers the parmigiana by pouring the béchamel sauce at the base of a baking dish, covers with the zucchini slices, basil sauce, provola slices, grated cheese and dried tomatoes. He repeats the process forming several layers, then bakes for 35 minutes at 175°. Once ready, let the parmigiana rest for 30 minutes before serving. Ingredients: 800 g courgettes 500 g provola cheese 150 g grated cheese 180 g dried tomatoes salt and pepper For the béchamel sauce: 1 spring onion 1 l milk 80 g butter 80 g corn starch For the basil pesto: 50 g basil leaves 50 g grated cheese 20 g pine nuts 1 pinch of salt 1 ice cube 50 ml extra virgin olive oil Cooking: 175° for 35 minutes