Oven dish with minced lam and zucchiniOven dish with minced lam and zucchini
7 oz. (200 g) freshly grated Prima Donna maturo
2 tbsp. black olives without seeds
2.5 tbsp. oil
2 minced onions
2 finely chopped cloves of garlic
14.2 oz. (400 g) minced lam meat (could be replaced by minced beef)
1 tsp. fresh thyme leaves
0.5 tsp. ground cinnamon
salt and freshly ground pepper
100 ml dry white wine
26.5 oz. (750 g) pre-cooked potato slices
125 ml crème fraîche
Clean the zucchini’s and cut them in slices of 0.5 cm. Slice the olives in rings. Pre-heat the oven at 175 degrees C.
Heat 2 table spoons oil in a frying pan and fry the onions and garlic. Add the minced meat and bake it for approx. 3 minutes until it is brown and loose. Mix in half of the olives. Sprinkle the minced meat with thyme, cinnamon and season it with salt and pepper. Add the wine and let it stew for 2 minutes.
Cook the zucchini for a minute in boiling water with salt. Put the slices in a colander and let the water drain out. Grease the oven dish with the remaining oil and divide a third of the zucchini over the bottom of the dish. Divide a third of the meat mixture over the zucchini and then a third of the potatoes over the meat. Repeat the layers twice.
Mix the eggs with the crème fraîche, half of the Prima Donna maturo and salt and pepper. Divide this mixture over the oven dish. Sprinkle the rest of the cheese on top and bake the oven dish for about 30 minutes.
Remove the dish from the oven and sprinkle the remaining olives on top.
Red dry wine, like a Chilean wine of Shyrah grape