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Recipe by: mariata
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See below ingredients and instructions of the recipe
2 3/16 lb Potatoes 1 sm Bunch parsley
2 3/16 lb Medium-sized courgettes -- finely chopped
-- (zuchinni) 1 1/2 c Oil
1 1/8 lb Fresh tomatoes Salt
6 Garlic cloves Pepper
-- finely chopped
Wash the potatoes and cut them into round slices. Clean and wash the
courgettes and cut them lengthwise into slices. Spread one layer of
potatoes in a medium-sized baking tin. Salt and pepper them. On top,
spread a layer of courgettes and salt and pepper them too, then
sprinkle on half of the chopped parsley. Spread 3 of the finely
chopped garlic cloves on the courgettes. Skin the tomatoes, add some
more courgettes with the pulp of the tomato and continue putting a
layer in turn; potato then courgette, the parsley, the garlic and the
tomato, making sure each layer is evenly spread. Then salt and
pepper it all. Add the oil and 2-3 cups of water.
Bake in the oven for about 1 hour.
Variation: If wished, you can replace half of the courgettes with
Source: The Greek Cookery Book - by Sofia Souli - (English version)
Typed for you by Karen Mintzias
Submitted By BARRY WEINSTEIN On 03-28-95
English celebrity chef also known as The Naked Chef. BBC food television shows.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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