Friday, 3 August 2012

Pan from the Pan!

Focaccia in Padella con Zucchine, Ricotta e Miele
Grill-Pan Focaccia with Zucchini, Ricotta and Honey

Yes, this whole wonderful creation was all made using a simple grill-pan, a amall zucchini, a little fresh ricotta, a few herbs, a Spring onion, a little time and a lot of heat! But that's about all! So what's not to like ;-)

Using half a roll of pre-made dough, this was all made and finished in just 15-20 minutes. As I say each time- I really do not think it is worth the effort to make you own dough for a 1 person serving. But you also know what I always say... if it is that important to you- go ahead! Knock yourself out! Make your own dough! For the rest of us... let's have some fun!

The first thing to do is to turn on the heat and get that pan nice and hot. In the meantime, slice the zucchini as thinly as you can lengthways, drizzle very lightly with olive oil and fry/grill for 2-3 minutes until it has some nice char-patterns to make it taste delicious and look pretty. Then set the zucchini to one side and briefly toss the Spring onion in the pan until it begins to soften a little... we are getting close now!

Remove the onion and at this point, turn on the broiler so it will be ready in a few minutes. In the meantime, cut your piece of dough to size, to fit you pan and drop it into place. "Fry" the dough for 2-3 minutes at the highest setting. There should be no need for any added oil!

The dough should firm up and brown quickly on the first side... lift it carefully with tongues and flip it over to begin the other side baking. I never have understood why it is that each side, whether it be a pancake, a flat-bread or an omelette, browns differently- it is so strange! But you will find that the first side will have those nice scorch marks on it from the grill and the other side will be smooth with much larger air-bubbles forming. In any case, take it out of the pan to assemble, but leave the prettier side with the grill markings facing up :-)

Allow to cool slightly and whilst that is happening, chop some chives, parsley and basil and stir it into the ricotta. Season with salt and pepper, add a small splash of olive oil  and a squeeze of lemon and stir thoroughly. Spread this over the whole of the focaccia and then lay the zucchini slices out evenly on top. Scatter with the Spring onions and season with a little of the herb-infused salt which I call my "Salt of the Earth"  ( and bake at the highest setting for 10 minutes. After that time the focaccia should be lightly brown... and this is the taste to add a light drizzle of honey and a sprinkle of fresh rosemary. Back under the broiler it goes for 2-3 minutes until everything is nice and golden. And very, very delicious! Enjoy!

No comments:

Post a Comment