The Ultimate Parm

Find out what goes into making this masterfully simple Southern Italian dish.


Published:

Photo by Paula Bolla Sorrentino

Layers of smoked mozzarella folded into zucchini and topped with tomato sauce—now that’s a parmigiana recipe for success. We tapped Vito Gnazzo, executive chef of New York City’s Neapolitan restaurant Il Gattopardo, to find out what goes into making this masterfully simple Southern Italian dish, plus learn how to pair it with the perfect vino.

 

 


Zucchini Parmigiana

Recipe courtesy Vito Gnazzo, executive chef, Il Gattopardo, New York City

8 small green zucchini
Salt and pepper, to taste
2 eggs
2 ounces flour
1 ounce milk
2 tablespoons oil
2 ounces tomato sauce
4 ounces smoked mozzarella di bufala, chopped
2 ounces grated Parmigiano cheese
1 bunch basil, chopped
1 ounce extra-virgin olive oil 

Preheat the oven to 380°F.

Slice the zucchini in half lengthwise and season with salt and pepper. In a mixing bowl, combine the eggs, flour and milk. Add the oil to a sauté pan over medium-high. Dip the zucchini into the mixture and then in the sauté to fry them until they are golden brown on both sides.

Once fried, lay the zucchini on a kitchen towel to dry. In a serving terrine, add enough tomato sauce to coat the bottom and place the zucchini wedges down side by side. Add the tomato sauce, chopped mozzarella, parmigiano, basil, and drizzle with olive oil. Repeat for another layer. Bake for 20 minutes and serve hot. Serves 4.

Pairing: The richness of this dish pairs wonderfully with a white from Campania, like Terre del Principe’s 2012 Le Sèrole Pallagrello. The wine’s smooth notes of spice, toasted almonds and vanilla stand up to the acidity in the sauce and nicely compliment the creaminess of the cheese.

Related Articles

Funk it Up: A Guide to Santa Barbara’s Hottest Neighborhood

Santa Barbara's Funk Zone is a strollable city neighborhood with every block lined with tasting rooms and top eateries.

Tomorrow's Bright Stars

The trailblazing tastemakers on our annual 40 Under 40 list are changing the way you drink.

Back to School: The 26 Best College Bars

School’s back in session, but you don’t have to hit the books to bar-hop in the nation’s top college towns.

The Rosé Lover's Benedict Pairing

This spicy lobster brunch dish from Chad Johnson, executive chef at Élevage in Tampa, Florida, is the perfect pair for your favorite pink drink.

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Shop

>

Related Web Articles