Do you ever have those moments where you are watching a cooking show and you are struck by a dish you see and immediately have to go and make it?
I do, and I had one of those moments when I was watching Rick Stein’s Mediterranean Escape episode on Sicily and Puglia. Admittedly the dish that inspired me was in fact a lamb dish, but as I watched the dish being made by a local Puglian chef I thought to myself ”I could make a vegetarian version of this” and that was exactly what I did a few hours later.
Puglia, for those who are unfamiliar (as I was until I watched the show) is a region of South Eastern Italy. From what I saw on Rick’s show it appears to be untainted by tourists demanding skyscraper hotels and fancy restaurants. The region looks beautiful and steeped in history and as a result I’ve added it to my list of places to visit when I get to Italy….whenever that may be.
So, onto the layered potato and vegetable casserole (would you call it a casserole? ). In the show, the dish consisted of layers of thinly sliced potato on top of which olive oil was drizzled before being sprinkled with grated Parmesan and salt. Then that was covered with tomatoes, onions and garlic along with lamb and the layering continued until it reached the top of the dish and ended with the potato topped with olive oil and Parmesan. For my vegetarian version I decided to substitute the lamb with broad beans, baby spinach, and thinly sliced zucchini and celery. It was then baked in a slow oven until the potatoes became soft and the cheese golden on top.
To me, this dish felt like a celebration of summer vegetables, and although a casserole is traditionally considered as heavy, this was light and full of flavour. It’s traditional Italian peasant food, which I absolutely love.
So, tell me, have you ever been inspired to immediately cook something you have watched on a cooking show? What was it and how did the dish turn out?
Potato and summer vegetable casserole
Serves 4
Ingredients:
2 large potatoes, washed and peeled and thinly sliced
2 tomatoes, chopped
12 cherry tomatoes, quartered
1 stalk of celery, thinly sliced
1 small zucchini, thinly sliced
2 cups of broad beans
1 onion, thinly sliced
2 large cloves of garlic, peeled and thinly sliced
2 cups of baby spinach
Olive oil to drizzle (I didn’t measure this, I just drizzled enough so that each layer of potato was lightly covered, but not soaking in oil)
1 cup of grated Parmesan
Salt and pepper to taste
Method:
1. Lightly grease a casserole dish and preheat your oven to 180 degrees celsius.
2. Place a layer of sliced potato in the bottom of the greased casserole dish until it covers the bottom. Drizzle with olive oil and then sprinkle with grated parmesan and season with salt and pepper. Cover with the tomatoes, celery, broad beans, zucchini,onion, garlic and spinach. Repeat the potato and vegetable layers, ending with a layer of potato drizzled in olive oil and sprinkled with parmesan.
3. Cover the casserole dish with foil and bake for an hour or until the potatoes and vegetables are tender. Then remove the foil cover and allow the potatoes on the top to turn golden. Serve with some crusty bread or a fresh salad.
This is a complete meal with potato being my favorite ingredient. Yum!
Nisrine
Looks fantastic! I'm often inspired by cooking shows but I rarely make anything from them. I think I get more inspiration from food blogs actually, partially because the recipes are right there and they generally feel more accessible. Plus, it's fun to try things from blogging friends.
Also, do you use natural or artificial light for your photos? They look great!
I get a lot of inspiration from fellow bloggers too. As you say, the recipes are right there and the photos are always so appealing.
In answer to your question, I do use artificial light for my photos because our current house doesn't get much light. For my lighting I use Lowel Ego Lights.
This reminds me of a layered ratatouille I've made but heartier with the potatoes and beans. I love how easy is it to put together.
Your ratatouille sounds lovely Sylvie. Even though this dish has potato it was suprisingly light as the potato was sliced thinly.
Yes. This is why it's dangerous for me to watch cooking shows. :)
This looks absolutely delicious.
Thanks :) It's dangerous for me to watch cooking shows too but I can't help myself.
I love Rick Stein's recipes! This casserole is to die for!
This looks so fresh and healthy ! I'm hoping to do a road trip through Southern Italy next year - I love the idea of stumbling upon simple, unadulterated trattorias...
A road trip through Southern Italy sounds fabulous. Can I tag along? :D Just joking!
That is pure comfort food right on a plate! Delicious looking recipe girl! :D
Thanks Lorraine :)
Not so much cooking shows, but definitely from other bloggers. Actually, that could be a lie. Luke Nguyen and Gourmet Farmer always inspire me! Sounds like you have created a good vego option. rick Stein is very inspirational>!
Great post! Yes I do get inspired watching cooking shows, but can't remember them too well. I tried a recipe from Giada for a frittata with Orzo pasta in it...I subbed the chicken for veggies but I thought the flavor was so bland... Once I tried these coconut cupcakes from Ina Garten and they turned out awesome...but with butter and sugar you can't lose, really, can you? And then finally I made Rachael Ray's Eggplant Curry In a Hurry and it turned out AWESOME. it's a regualr weeknight meal for us.
My recent post Soup-er Bowl Week
I think this is my lunches for next week! It's healthy - yummy - and looks so very simple to make.
It definitely is very simple Jess. As far as reheating it goes, I'd just be careful with the amount of olive oil you use so it doesn't go soggy. I hope you enjoy it. :)