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Zucchini, sage & scamorza terrine |
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 Served with oven-roast tomatoes and crusty bread, you can enjoy this as a light lunch or a starter.
600 g zucchini (courgette, squash)
2 medium onions
2 cloves garlic (peeled)
10 sage leaves (chopped)
2 tbsp olive oil
5 medium eggs
100 ml single cream
200 g scamorza cheese (smoked mozzarella)
20 cocktail tomatoes on the vine Preheat the oven to 200 C.
Peel the onion and grate on a cheese grater, roughly. Make sure you don't apply too much pressure so it doesn't "bleed" to much. Heat the oil in a non-stick pan, add the onion (and any juices from it) and crush in the garlic. Add the chopped sage, then fry until browning and soft.
In the meantime, wash the zucchine thoroughly, then roughly grate. Add to the pan and cook for about 15 minutes on high heat to get rid of all the liquid forming, until the zucchini start turning brown. You want them so be softened, but retaining a bit of bite. Season with salt and pepper and leave to cool a little.
Beat the eggs with the single cream and season to taste. Roughly grate the scamorza and add to the eggs. Stir in the zucchini mix, then fill into a buttered loaf tin (ca. 10 x 20 cm) and pop into the oven.
Cook for 45 minutes, until set.
15 minutes before serving, place the tomatoes (on the vine) on the top shelf of the oven (preheated to 200 C) and roast until they are starting to brown and their skins pop.
Serve slices of the terrine with some tomatoes and crusty bread and enjoy while still warm. ThePassionateCook
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