4
30 Min
Easy
20 Min
50 Min
Preparazione della base di zucchine. Mondate e lavate le zucchine e la piccola patata.Tagliate le zucchine a rondelle di circa un centimetro di spessore e la patata a piccoli cubetti. Affettate sottilmente anche la cipolla. Trasferite gli ingredienti in una casseruola insieme ad un cucchiaio d’olio.
Turn on the oven and cook on high heat for a few seconds, add the bay leaf, the milk and leave to cook with the lid on for about 15 minutes until the vegetables are soft (if the mixture dries out before the end of cooking, add more milk).
A cottura quasi ultimata scoprite e lasciate evaporare l’eventuale presenza di liquido. Regolate di sale e aggiungete una spolverata di noce moscata.
Coarsely mash the preparation with a fork. Add two tablespoons of Parmesan, the lemon zest, the chopped parsley and mix everything well. The mixture must have a fairly firm consistency, if this is not the case, place the saucepan back on the heat and let it dry, stirring continuously to prevent it from sticking to the bottom.
Preparation of the garnish bread and small bowls.
Choose a ripe tomato and after washing it, blend it with a blender and, if desired, season with a pinch of salt and a drizzle of oil. Prepare some pieces of carasau bread with which you will line the bottom and sides of your bowls, and sprinkle them with tomato juice.
While the bread absorbs the liquid, butter the molds and then cover them with the pieces of softened bread. Arrange the pieces of bread both on the bottom of the bowl and on the walls so that the bread all around protrudes about 1 centimeter from the edge.
Distribuite il composto di zucchine all’interno delle ciotoline (non riempitele oltre metà) e adagiatevi sopra l’uovo prestando attenzione a non rompere il tuorlo. Mettete in forno a 180°C per circa 15 minuti. Per mantenere l’uovo molrbido potete procedere anche con una cottura a bagno maria.
