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Recipe of the Week: Timballo di Scampi, Zucchini e Patate (Shrimp, Zucchini Potato Timbale)

By Staff | Mar 5, 2019

Chef Loretta Paganini

With a busy weekend schedule ahead, I tend to prepare a variety of dishes during the week that I can have ready and served at any time. This Italian timballo is a delicious dish that can be made ahead and served hot or cold. It resembles a quiche but without the crust, therefore much lighter and easier to prepare. It can be made with a variety of ingredients, so be creative and experiment with your favorite combinations. Serves eight. (Chef tip: I like to use a non-stick pan that is oven-safe when making this dish; it makes the clean up so much easier.)

4 tablespoons extra-virgin olive oil

1 small onion chopped

2 zucchini, sliced

6 large eggs

8 ounces large shrimp, peeled and devein, and chopped

1/2 cup heavy whipping cream

1/4 teaspoon fresh thyme

2 cloves garlic, minced

1 pound (2 medium) potatoes, peeled and thinly sliced

Salt and fresh ground black pepper, to taste

1 teaspoon chopped fresh Italian parsley, chopped

1 teaspoon fresh chives, chopped

2 tablespoons freshly grated Parmesan cheese

Preheat the oven to 350 degrees F. In an oven-proof saut pan, heat two tablespoons of olive oil, add the onion, zucchini and thyme and saut over medium high for five minutes. Add the garlic and saut for another minute. Transfer the mixture to a plate and set aside.

To the same pan, add the remaining two tablespoons of the olive oil and heat it over medium-high until hot, then add the potatoes and saut until they are lightly brown on all sides, about five minutes. Add the onion and zucchini mixture. In a large bowl whisk together the eggs, parmesan and the cream. Add salt and pepper to taste, the parsley, and the chives, and pour mixture over the potato, zucchini mixture. Cook a few more minutes.

Place the pan in the oven for 30 minutes, until the potatoes are cooked through and the custard is set. Remove from the oven and serve it with a sprinkle of cheese.