Provencal Gratin - Ferrari-Carano

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Provencal Gratin

Pasta & Side Dishes

Serves 4-6 people

Summer vegetables, fresh herbs and flavorful cheeses make up this enticing gratin. The garden-fresh tastes of the gratin pair well with our Ferrari-Carano Pinot Noir.

Sauce

01

In large sauté pan, add olive oil over medium-high heat and add onions and sauté until onions are soft and translucent. Add garlic and cook 1 minute more. Add the tomatoes and cook.

02

Add the thyme and basil, season with salt and pepper. Add the sugar and cook until there is almost no liquid left. Stir frequently. Set aside.

Vegetables

01

Preheat oven to 450 degrees. Lay eggplant, zucchini, squash and fennel out on a baking sheet, keeping them separate. Season with salt and pepper and drizzle with olive oil.

02

In another large skillet, add olive oil over medium-high heat. Add the eggplant first and cook just until golden brown on both sides. This should be done in batches. Remove to a paper towel lined plate and blot to absorb oil.

03

In same pan, add the zucchini and the squash and sauté until browned on both sides. Remove to a paper towel lined plate to absorb oil. The fennel does not need to be browned.

Layer with Cheese

01

In a shallow roasting pan, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant, zucchini and squash in pan, with the fennel being the top layer.

02

Cover the top layer with the remaining tomato sauce, spreading it evenly. Sprinkle with mozzarella and fontina cheeses first, then the Parmesan cheese on top, covering the vegetables completely.

03

Place baking dish inside a larger baking dish. Pour hot water into the larger baking dish about halfway up the sides to make a water bath. Bake for 25 minutes, or until golden brown and bubbly. Remove from oven and let set before serving.

04

*Note: If you prefer not to bake in a water bath, reduce oven temperature to 375 degrees. Bake gratin in a 7x11 inch baking dish. Cover the dish with aluminum foil and bake the gratin for 30 minutes or so. Uncover the dish, adding the Parmesan cheese, put the uncovered gratin back in the oven and cook until the cheese is bubbly and begins to brown. Remove from oven and let set before serving.

Ingredients

Sauce

  • 4 Tbsp olive oil, plus more for baking
  • 1 large white onion, finely chopped
  • 2 medium-size garlic cloves, finely chopped
  • 1-1/2 cup peeled, seeded, chopped Roma tomatoes
  • 1 Tbsp fresh thyme, minced
  • 1 Tbsp fresh basil, minced
  • Salt and fresh black pepper
  • 2 tsp sugar

Vegetables

  • 3 Japanese eggplants, peeled in strips, leaving strips of skin on, slice diagonally into 1/4-inch slices
  • 2 small yellow summer squash, sliced into 1/4-inch rounds
  • 1 small fennel bulb, sliced thin with a mandoline
  • 2 small green zucchini, sliced into 1/4-inch rounds

Layer with Cheese

  • 1/2 cup shredded fontina cheese
  • 1/2 cup fresh mozzarella
  • 1/2 cup freshly-grated Parmesan cheese