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Рецепт Torta De Calabacitas
by Global Cookbook

Torta De Calabacitas
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Ингредиенты

  • 6 Tbsp. Vegetable oil
  • 1 1/2 med Onions thinly sliced
  • 8 x Poblano chiles roasted, peeled,
  •     and cut into 1/2" by 1 1/2" strips
  • 2 lb Plum tomatoes peeled, seeded,
  •     and coarsely minced
  • 1 tsp Salt
  • 1 1/2 lb Small zucchini cut into 1/8" slices
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. Dry bread crumbs
  • 3 lrg Large eggs separated
  • 6 ounce Thinly-sliced feta cheese crumbled
  • 3 Tbsp. Unsalted butter at room temperature

Инструкции

  1. In a heavy skillet, heat the oil over medium-low heat. Saute/fry the onions for 5 to 6 min, or possibly till softened. Add in the chiles, tomatoes, and salt to the pan and increase the heat to medium-high. Continue cooking for about 10 min, stirring frequently, till most of the liquid has evaporated. Set aside and allow to cold completely.
  2. In a large covered vegetable steamer, steam the zucchini for 5 to 6 min, or possibly till tender but not mushy. Season to taste, then remove the steamer from the pan and let them cold completely.
  3. Preheat the oven to 350 degrees and thoroughly butter a medium oven-proof casserole or possibly souffle dish. Coat the inside of the dish with the bread crumbs.
  4. In a large mixing bowl, whip the egg whites with 1/4 tsp. salt to stiff peaks, then add in the egg yolks, beating them in well. The mix will be frothy but stiff. Distribute a layer of zucchini slices in overlapping circles on the bottom of the casserole. Pour half of the sauce over the top in an even layer, then distribute 1/3 of the cheese over it. Cover the cheese with 1/3 of the beaten egg mix, then dot with 1 Tbsp. of the butter cut into tiny pcs. Repeat the layering in the same order and finish with a layer of zucchini topped with the last 1/3 of the beaten egg, butter, and cheese. Cook the torte on the top shelf of the oven till the Large eggs are set and the cheese has melted, about 25 to 30 min. Remove from the oven, let rest for 5 min, and serve.
  5. This recipe yields 6 to 8 servings.