MOB’s take on a classic Italian dish, this is a very special one.
Cooking Time (Includes Preparation Time): 1 Hour
Allow the parmigiana to rest once it’s out of the oven - this allows it to hold together.
Feeds: 4 People
400g of Plain Flour
400g of Bacon
1 Fennel Bulb
1 Brown Onion
2 Tins of Chopped Tomatoes
2 Teaspoons of Chilli Flakes
Handful of Basil
2 Balls of Mozzarella
300g of Parmesan
Preheat your oven to 180°C.
Start by slicing up your courgettes into thin strips. Add your flour to a mixing bowl followed by a sprinkle of salt. Coat each courgette strip in the flour.
Drizzle a generous amount of olive oil into a pan on a medium heat. Fry all of your strips until they begin to brown. Take them out of the pan and set aside.
Chop up your bacon, fennel and onion into small bite-size pieces.
Take another pan and add a drizzle of olive oil. Add your bacon to the pan and fry on a medium heat. As the bacon begins to cook, add your fennel and onion. Give everything a good stir.
Add your tins of tomatoes and mix everything together. Add a good grinding of pepper, a pinch of salt and a tsp of chilli flakes. Chop up your basil and add this to the pan.
Assemble time! Take your baking dish and spoon in the filling, making sure it covers the bottom of the dish. Next, take your courgettes strips and place them over the filling ensuring they cover the mixture fully.
Slice up 1 of your mozzarella balls and evenly distribute each slice over the top of the courgettes. Grate half of your Parmesan over the top. Repeat this process again, topping the dish with 1 tsp of chilli flakes and a pinch of salt and pepper. Place in the oven for 35 minutes.
Remove from the oven and allow the dish to rest for no less than 15 minutes. After this, you can tuck into this absolute beauty of a dish.