In French and Spanish cuisine the expression “a la milanesa” It is used to designate any preparation that involves coating a food in egg, breadcrumbs and Parmesan cheese. Although the plate has evident Italian flavor, In Italy this expression is used for other elaborations, typical of Milan, that have nothing to do with a batter.
To further complicate the matter, this particular dish does not have breadcrumbs and does have a tomato fry. Impossible to know, then, the reason for its name, but it is part of the exuberant recipe book of the Marchioness of Parabereone of our great gastronomists, and we are not the ones to contradict her.
The dish, which we have adapted from the marquise classic, strongly reminds us of the classic aubergines parmigiana –Melanzane alla parmigianain Italian – and it is simply delicious.
The marquesse finished the dish with melted butter in addition to cheese before putting it in the oven, a step that we have avoided in order to save some calories, but surely it is not bad.
First, we cut the courgettes (washed but not peeled) into slices about a centimeter thick. We pass them through flour and fry them in batches in very hot oil. When they are golden on both sides, pass them through kitchen paper and place them on an oven-safe dish.
In the same oil in which we have fried the courgettes (removing the excess), Sauté the finely chopped onion. When it has browned, add the garlic, also minced; the tomatoes, peeled and cut into pieces, and the aromatic herbs. We have used rosemary, oregano, thyme and bay leaf, but you can use any other combination of your choice. The Marquise used parsley instead of oregano, but we prefer the latter, especially if it is fresh. Season the fry with salt and pepper and let it cook over low heat for about 25 minutes, until it loses all the water and a thick sauce remains. While the fritada is being made, we are heating the oven to 180º
When the tomato is ready, pour the fry (which you can pass, if you wish, through a Chinese) over the courgettes. Add the grated cheese and put the dish in the oven to cook gently for about half an hour. Serve immediately on the same platter.
The complete kitchen (GASTRONOMY)
With what to accompany the Milanese courgettes
This hearty vegetable dish is perfect as a side dish in the summer when zucchini is in season. To accompany it you only need bread, although nothing happens if you prepare a side dish of rice or pasta. To drink, we are before a very grateful dish with fruity wineswhether they are rosés, whites or young reds.
Direct to the Palate | Recipes with zucchini: 23 dishes to take care of yourself and enjoy this vegetable
Direct to the Palate | Zucchini Rösti: light vegetarian recipe with only three ingredients