Parmigiana di patate e zucchine Daniele Persegani - È sempre mezzogiorno 08/05/2026

https://www.raiplay.it/programmi/esem... - Daniele prepares a potato and zucchini parmigiana, a creative twist on the classic baked dish, perfect for a family lunch or a convivial dinner. Daniele begins by peeling the potatoes and slicing them thickly with a mandolin, then soaking them in cold water to remove excess starch and firm them up during cooking. Meanwhile, he slices the zucchini using the same technique, but without soaking them. The zucchini are then floured with rice flour and fried in plenty of oil until golden brown. Daniele then drains the potatoes, dries them well, and quickly blanches them in hot oil, then pats them dry to remove excess grease. Now it's time to assemble the dish: in a baking dish, alternate layers of potatoes and zucchini with tomato sauce, fresh basil, mozzarella, and grated cheese. Continue until all the ingredients are used. Top the last layer with a generous sprinkling of breadcrumbs, then bake at 190°C (375°F) for about 30 minutes, until golden and crusty. Serves: Ingredients: 3 potatoes 4 zucchini 750 ml tomato sauce 500 g mozzarella 300 g grated cheese Rice flour Breadcrumbs Basil Oil for frying Salt and pepper Baking time: 190°C (375°F) for 30 minutes