Baked Squash And Parmesan Cheese Pudding Tortino Di Zucca Food

BAKED SQUASH AND PARMESAN CHEESE PUDDING (TORTINO DI ZUCCA)

Steps:

• Preheat the oven to 400 degrees. Have ready 4 five-ounce ramekins.
• Put the squash in a baking dish and, when the oven reaches the preset temperature, put it in the oven. After 1 hour remove it from the oven, but do not turn off the oven. Split the squash half lengthwise, and use a spoon to scoop away and discard the seeds and strings. Scoop out the pulp. There should be about 1 cup.
• Put the pulp, grated cheese, egg, salt, black pepper, 2 tablespoons of the softened butter, and the nutmeg in the large bowl of a food processor. Run the blade just long enough to produce a homogenous but not overly creamy mixture.
• Thickly grease the insides of the ramekins with butter and sprinkle about half of the bread crumbs over the butter.
• Divide the squash mixture equally among the ramekins. Sprinkle the remaining bread crumbs on top, then dot with the remaining tablespoon of butter, cut into 4 pieces.
• Bake in the still-hot oven for 20 minutes. Let the ramekins rest for 6 minutes after you remove them from the oven. Turn each ramekin over onto a separate plate and give it a little shake to loosen the pudding, letting it drop onto the plate.

TORTINO

Steps:

• Preheat oven to 350°F.
• Heat oil in 9-inch ovenproof skillet, preferably nonstick, on medium heat.
• Add leeks, garlic and zucchini and sauté until vegetables are tender, about 4 to 5 minutes.
• Stir in thyme leaves. Cool for 15 minutes.
• Beat together eggs, cream, salt, pepper and hot sauce. Pour over vegetables. Place in oven and bake for 10 minutes.
• Sprinkle over cheese and bake 10 to 15 minutes longer or until eggs are set.
• Slide out of skillet, cut into squares and serve either warm or at room temperature.