This is a vegetarian version of dish which originates from Puglia in Italy. The traditional dish includes mussels, but I have exchanged mussels for capers. It is so, so easy to make. Just ten minutes of chopping and arranging, and then pop it in the oven for 40 minutes to bake. It has both potatoes and rice in the ingredients and so is a little heavy. Because of this, I think it is best served with a light side salad.
If you can’t get hold of vegetarian parmesan, simply use exchange for a different cheese (cheddar would be fine), or omit the cheese altogether for a vegan version.
Ingredients (serves 2)
1 large potato
2 cloves of garlic
200g risotto rice
1 medium glass of white wine
1tsp bullion powder
Handful of cherry tomatoes
Handful of fresh parsley
Salt and pepper
Vegetarian parmesan or a similar hard cheese (optional)
1tbsp breadcrumbs (or vegan breadcrumbs)
Extra virgin olive oil
Pop the oven onto 150 degrees. Peel the potato before slicing into thin slices (about 0.5 cm thick or less). Slice the courgettes on an angle so they are also about 0.5 cm thick. Add a glug of olive oil, rice, bullion power, chopped parsley, wine and capers to a bowl. Slice the tomatoes in half and mince the garlic and add these as well with a grind of salt and pepper. Mix well.
Grease an oven proof dish with some olive oil. I used a six inch pyrex bowl. Now you a ready to layer the ingredients. Lay out half of the potatoes on the bottom layer. Season with a bit of salt and pepper and a drizzle of olive oil. Then a layer of half of the courgettes. Then add the rice mixture and then another layer of the remaining courgettes on top. Season with a bit more salt and pepper and another drizzle of olive oil. Then add the remaining potatoes on top. Add yet another drizzle of olive oil, sprinkle with bread crumbs and vegetarian parmesan (if using) and add another good grind of pepper.
Put into the oven to bake for 40 minutes.