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Categories:
baking potatoes cardoons milk thyme garlic red pepper salt Mozzarella red bell peppers tomatoes yellow onion green zucchini extra-virgin olive oil pecorino
Viewed: 53 - Published at: 5 years agoIngredients
- 2 large baking potatoes, like russets, about 2 1/4 pounds
- 5 ounces cardoons
- 1 cup milk
- 2 tablespoons chopped fresh thyme
- 5 teaspoons minced garlic
- 2 teaspoons red pepper flakes
- Salt and freshly ground black pepper
- 1 pound scamorza or mozzarella, sliced 1/2-inch thick
- 1 1/2 red bell peppers, roasted, peeled, seeded and cut into pieces
- 2 plum tomatoes, about 1 1/4 pounds, cut in half lengthwise
- 1 large yellow onion, about 10 ounces, sliced 1/2-inch thick
- 5 ounces green zucchini, sliced on the bias 1/2-inch thick
- 1/2 cup extra-virgin olive oil
- 1 cup grated pecorino
Method
- Preheat oven to 350 degrees F.
- 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.
