Hugh being posh TV chef Hugh Fearnley-Whittingstall, in case you're wondering. His recipe for Mazzamurru (a Sicilian tomato and cheese gratin) published in Saturday's Guardian looked just the job for using up the remnants of the delicious Ciabatta loaf Jon made on Friday night.
Hugh's recipe gave qualities for 4, here's what I used to serve the two of us:
1 tablespoon olive oil
100g open textured, slightly stale bread
I x tinned tomatoes
100g Mozzarella or a similar soft, creamy cheese (I used Brie)
A handful of finely grated hard cheese or Parmesan (I used a mature vegetarian Cheddar)
1 small white onion - peeled and chopped
1 clove of garlic - peeled and crushed
A bay leaf
A pinch of sugar
Sea salt and ground black pepper
Add the garlic and cook for a couple of minutes more.
Pour in the tinned tomatoes (crushing them first if you're using whole ones).
Add the bay leaf and a pinch of sugar & season with salt and pepper.
Fill an oven proof dish (Hugh suggests a fairly deep 20 cm square one) with half the tomato mixture.
Add half the bread, cut into 1 inch slices. Press down into the sauce mixture, tearing to fit the dish if necessary.
Drizzle with a little olive oil and season.
Dot half the Brie (or Mozzarella) on top of the bread, add half the grated cheese and then repeat the process by layering the tomato sauce, bread slices, drizzled olive oil, seasoning and both cheeses.
Cook in an oven preheated to 180 °c /350°c /Gas mark 4 oven for 25 minutes.
Remove from the oven and allow to stand for 10 minutes (if you have the willpower) before serving with a crisp, green salad.
You know what, Hugh, it was delicious and I'm linking it to Ta-Tah Tuesday.
Mazzamurru's going to be a regular addition to my repertoire from now on.
|Me-made top (last seen HERE), Bayeaux tapestry maxi (previously seen HERE)|
Right, I'm off to meet Liz and have a rummage around the chazzas for the first time in over a month. Wish me luck!
See you soon.