I had the luxury of cooking with my dear friend Luciana in Sorrento, Italy last fall. This simple dish reminded me of a similar one my mother made for us – and her mother made for her, but with eggplant. That will post another time! Cooking in Sorrento taught me the Napoli style of cooking that my mother grew up on. All the dishes are simple and classic. This one is no exception. The cheese we used in Italy is called Caciocavallo (Ka-ch-e-o-cava-llo). I was lucky enough to find it at Whole Foods. This dish in Italy is fried in olive oil and believe me it is luxurious. I tried to keep the calories down and baked my zucchini instead, but let me tell you – the original is fabulous!!! You will need a Misto if you do don’t want to use the olive oil Pam. The taste is remarkably similar to the one I had last fall in Italy. My recipe is for a side dish, but you can double it as a main course if you’d like. I hope you enjoy it.
4 medium zucchini, sliced about an 1/8th of an inch thick on a mandoline
1 cup tipo “00” flour from Napoli
1-1/4 cup Caciocavallo cheese, shredded
5 tablespoons Romano cheese
Salt and pepper to taste
Olive oil spray or olive oil
Slice the zucchini and set aside – it will sweat but dont dry off, this will keep the coating on when cooking. Spray very well 3 sheet pans with olive oil spray. Mix together the flour and salt and pepper and put it in a flat dish long enough to dredge zucchini. After dredging, place slices on the sheet pans and bake in a 400 degree oven for about 13 minutes or until brown, turning once.
Spray a 2 quart glass casserole dish with olive oil spray. Start layering zucchini, 1 tablespoon Romano and a sprinkle of the Caciocavallo. Continue until you have made 5 layers. Bake for 15 minutes, until top layer of cheese is melted.
As a side dish, this serves 6.