Monday, 9 January 2012

One Recipe Daily.

Baked Zucchini with Seasoned Bread Crumbs from Eric Ripert’s ‘Avec Eric, a Culinary Journey with Eric Ripert’

Ripert, chef of the famed New York restaurant Le Bernardin and author of On the Line, takes readers on a culinary journey from Italy to California in this companion piece to his PBS series of the same name. Ripert aims to share how his cultural adventures spark the creative process.


1/2 cup olive oil
1/2 cup basil leaves
1/2 cup Italian parsley leaves
2 tablespoons fresh oregano leaves
1 garlic clove, thinly sliced
1/2 cup dried bread crumbs
1/4 cup water
Fine sea salt and freshly ground black pepper, to taste
4 small zucchini, cut in half lengthwise


Preheat the oven to 400°. Combine the olive oil, basil, parsley, oregano and garlic in a food processor and blend well. Add the bread crumbs and water and blend to create a smooth paste. Season to taste with salt and pepper.
Arrange the zucchini halves in a 12- by 9-inch gratin dish. Season the zucchini with salt and pepper, and spread a thin layer of the bread crumb mixture over the zucchini. Bake until the zucchini are tender and the crust is golden brown, 10 to 12 minutes.

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