Vegetable Casserole Abruzzeze - {La Ghiotta}

Recipe Ingredients

2		Baking potatoes - (abt 2 1/4 lbs) (large)
		= (like russets)
5 oz	142g	Cardoons
1 cup	237ml	Milk
2 tablespoons	30ml	Chopped fresh thyme
5 teaspoons	25ml	Minced garlic
2 teaspoons	10ml	Red pepper flakes
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Scamorza or mozzarella - sliced 1/2" thick
1 1/2		Red bell peppers - roasted, peeled,
		Seeded and cut into pieces
2		Plum tomatoes - (abt 1 1/4 lbs) - halved lengthwise
1		Yellow onion - (abt 10 oz) - sliced 1/2" thick (large)
5 oz	142g	Green zucchini - sliced on the
		Bias 1/2" thick
1/2 cup	118ml	Extra-virgin olive oil
1 cup	237ml	Grated pecorino

Recipe Instructions

Preheat oven to 350 degrees.

Place the potatoes in a medium pot and cover with water by 1-inch. Bring to a boil and cook until just tender, about 15 minutes. Drain and when cool enough to handle, remove the skins. Slice horizontally into 1/2-inch thick slices.

Peel stems of cardoons with a vegetable peeler. Discard leafy tops. Blanch peeled cardoons in a pot of boiling water with milk, until tender, about 3 minutes. Remove and cool. Cut into 1/2-inch pieces.

In a small bowl, combine thyme, garlic, red pepper flakes, salt, and pepper.

In a large oval casserole dish, alternately layer at an angle the potatoes, mozzarella, peppers, tomatoes, onions, and zucchini, seasoning between each layer with garlic, thyme, red pepper mixture, salt, and pepper. Drizzle with the olive oil and bake until the vegetables are tender and beginning to turn golden brown, 35 to 40 minutes. Sprinkle the cheese over the top and return to the oven until the cheese is melted, 5 to 8 minutes.

Remove from the oven and serve hot.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F06) - from the TV FOOD NETWORK

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