{"id":3720,"date":"2012-01-08T14:05:26","date_gmt":"2012-01-08T21:05:26","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=3720"},"modified":"2012-01-08T14:05:26","modified_gmt":"2012-01-08T21:05:26","slug":"il-gattopardo-a-tomato-and-cheese-flan-for-sunday-lunch","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2012\/01\/08\/il-gattopardo-a-tomato-and-cheese-flan-for-sunday-lunch\/","title":{"rendered":"Sunday Dinner | Flan di Pomodoro, Zucchini, e Formaggio (Zucchini, Tomato, and Cheese Flan)"},"content":{"rendered":"

\"\"
\nA house is at its\u2019 most beautiful when filled with guests ..today\u2019s Sunday dinner, with a house full of people reminded me of the classic Italian\u00a0 movie Il Gattopardo (The Leopard)..<\/a>some of the film\u2019s most beautiful scenes take place at the table of this royal Sicilian Family filled\u00a0 with guests and their consorts..meals of many courses were well choreographed with banter as guests supped\u00a0 and interacted together\u2026.
\n\"\"
\nBut moreover today\u2019s lunch reminded me of one of Don Fabrizio\u2019s( the Prince played by the award winning actor Burt Lancaster)\u00a0 lines in the film
\n\u201cIf we want things to stay as they are ,things will have to change\u201d
\nToday\u2019s\u00a0 Sunday dinner ..
\n*eaten at a table of 25 dinner guests but filled with new faces, new family and friends
\n*new twists on traditional recipes\u2026the Sunday ravioli, made with a melt in your mouth pasta\u00a0 but filled with a creamy pumpkin and amaretti filling not the usual ricotta filling..but the same delicious ravioli (pumpkin ravioli is traditional for the North of Italy not for the South).
\n*the dinner\u00a0 was eaten not in my grandparent\u2019s house in the South Philadelphia neighborhood\u2026but in a house located 10 minutes from where my grandfather was born\u2026 (Tagliacozzo\u00a0 Italy)
\n*same warm banter and feelings\u00a0 being passed around the table with many of the same courses but different faces\u2026
\n*an after dinner coffee at a local coffee bar and a passseggiata was enjoyed in the town my grandfather was born in Tagliacozzo\u2026Sunday dinner usually ended\u00a0 with coffee and my grandfather\u00a0 sharing stories, photos and songs about that very\u00a0 town..
\nMy how things stay the same..my how things change..<\/strong>
\nHere is a recipe for one of today\u2019s second courses
\n\"\"
\nFlan di Pomodoro, Zucchini, e Formaggio<\/strong> (Zucchini, Tomato, Cheese Flan)<\/strong>
\nfrom The Basic Art of Italian Cooking:DaVinci Style<\/a><\/strong>
\n1 cup (200 gr) extra virgin olive oil
\n1 lb (500 gr) tomatoes pureed- fresh or canned
\n1 lb (\u00bd kilo) zucchini-sliced
\n2 leeks
\n1 onion
\n4 eggs
\n6 tablespoons (90 gr) cream
\n1 whole carrot peeled and cleaned
\n8 ounces Emmenthal cheese-grated
\npinch of oregano
\npinch of salt and pepper
\nPlace \u00bc cup (60 gr) olive oil in sauce pan and saute finely chopped onion till golden. Add in sliced zucchini and saute for 3-5 minutes over low heat. Remove from heat, Place zucchini, onion mixture in food processor with 2 eggs, 3 tablespoons (45 gr) cream, grated Emmenthal cheese, pinch of salt and pepper. Blend to a puree. Set aside.
\nPlace \u00bc cup (60 gr) olive oil in saute pan, heat, place in tomatoes, pinch of oregano, salt and pepper, whole carrot (to sweeten sauce). Let cook for 15 minutes over low heat.
\nSlice leeks into round slices. Place \u00bc cup olive oil in saute pan, heat and saute sliced leeks. Saute till golden. Remove from heat. Place leeks in food processor with 2 eggs,remaining cream, pinch of salt and pepper. Blend to a puree.
\nOil a loaf pan. Pour in a layer of leek puree. Then on top of that a layer of zucchini puree. Then add in layer of tomato pulp that has been cooked. You can make a zig zag design with the tomato pulp on top. Place loaf pan in another pan that had been half filled with hot water. Bake in oven preheated to 350 F (175C) for 40 to 50 minutes till firm. Remove from oven, serve.
\n\"davinci<\/a>
\nFor more recipes get your copy of The Basic Art of Italian Cooking: DaVInci Style here<\/a> or the digital version exclusively at Kindle<\/p>\n","protected":false},"excerpt":{"rendered":"

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