FOCACCIAPIE Zucchini Potato Eggplant Sausages amp More in One Delicious Dish

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Welcome to TortellinoTime, your go-to channel for authentic Sicilian and Italian recipes! Today, we’re diving into a unique twist on a classic Italian dish: Grated Zucchini Potato Focaccia-Pie. This recipe blends the soft textures of grated zucchini (also known as courgette) and potatoes, combined with flavorful ingredients like eggplant (aubergine), Italian sausages, and scamorza cheese. Whether you're looking for a hearty meal with a crispy crust or simply a new way to enjoy vegetables, this Italian-inspired dish will deliver. • I’ll guide you step by step through this easy, oven-baked recipe that’s perfect for any occasion. The best part? You can swap the ingredients for whatever you have on hand – from mushrooms and spinach to the versatile eggplant. Let’s get started on this delicious zucchini and potato focaccia-pie that’s sure to impress your family and friends! • Key Chapters with Timestamps • 00:00 – Introduction: What are we making today? • 00:30 – Preparing the vegetables: Courgettes, potatoes, and aubergines • 02:38 – Cooking the sausages and mushrooms • 04:42 – Sautéing the spinach and garlic • 05:16 – Mixing the batter: Flour, eggs, and seeds • 06:40 – Assembling the focaccia-pie • 08:16 – Baking and checking for doneness • 08:44 – The perfect golden crust: Resting the dish • 09:06 – Cutting and serving: First taste test • 09:37 – Wrapping up: Storing and serving tips for tomorrow • List of Ingredients • 1 large potato • 1 round zucchini courgette (or regular courgettes) • 1 medium eggplant or aubergine • 2 large sausages • 200 grams mushrooms • 100 grams spinach (fresh or frozen) • 4 eggs • 4 dessert spoons of flour • 1 splash of milk • 1 clove garlic • 1 tablespoon mixed seeds (sunflower, pumpkin, etc.) • 100 grams scamorza cheese (or substitute with cheddar or mozzarella) • Olive oil • Salt and pepper to taste • Cooking Instructions • First, peel and grate your potato using the large teeth on your cheese grater, and be careful with your fingers when you get to the end. You’ll want to grate your courgette next, using the same side of the grater while it’s still a little dirty from the potato. Once that’s done, set them aside in a sieve or pasta drainer with a pinch of salt and let them rest. The salt will draw out the water, which we’ll squeeze out later. • In the meantime, slice your eggplant into 1 cm rounds. Heat a pan with a drizzle of olive oil and lightly salt the eggplant slices. Cook them on high heat until they start to sizzle, then lower the heat and let them sweat under a lid for about 10 minutes, flipping halfway through. • Now, onto the sausages. Cut them in half and shallow fry in a separate pan. You don’t need oil for this, as sausages release enough fat as they cook. Start them on high heat, then reduce to medium, turning occasionally, until they’re cooked through. • While your sausages and eggplants are cooking, slice your mushrooms and sauté them in the same pan as the aubergines once they’re done. When everything is ready, set it aside to cool. Now for the spinach: crush a garlic clove and sauté it in a little olive oil before adding the spinach. Cover with a lid and cook for just 3-4 minutes until the spinach wilts. • Once your vegetables are prepped, return to your grated courgette and potato. Squeeze out as much water as possible, and then transfer them to a fresh bowl. Add four dessert spoons of flour, four eggs, a splash of milk, and a heaping spoonful of mixed seeds. Whisk everything together until you have a lovely, slightly sloppy batter. • To assemble, pour half of the batter into a lined baking tin, spreading it out evenly. Now layer your aubergine slices, sausages, mushrooms, and spinach in the center, leaving about an inch around the edge. Add a generous layer of scamorza cheese, then pour the remaining batter on top, spreading it to cover the entire surface. • Bake at 180°C for 45 minutes or longer if necessary, checking occasionally. Once it’s golden brown and passes the toothpick test, let it rest for at least 10 minutes. Slice it up, serve warm, and enjoy. This dish will taste even better the next day after it sets overnight. • #ItalianRecipes, #SicilianCuisine, #TortellinoTime, #HomeCooking, #AuthenticItalian, #FocacciaPie, #VegetableRecipes, #ComfortFood, #EasyItalianMeals, #ItalianCheese

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