Zucchini Focaccia
- 4 focaccia
- 2 zucchini
- 1 ½ oz Parmigiano Reggiano cheese , fresh
- 1 ½ oz Pecorino dolce cheese
- olive oil
- salt
Wash zucchini and cut into thin slices.
Sauté zucchini in a pan with 3 tablespoons of olive oil and a pinch of salt for about 15 minutes, then remove from heat.
Slice the focaccia down the middle and brush the inside with oil.
Make a sandwich with the zucchini and shavings of pecorino.
On top of the focaccia sandwich place another layer of zucchini and cheese.
Grease a baking sheet with oil and place the focaccia on top. Bake in a 375 °F oven for 10 minutes.
COME TASTE Parmigiano Reggiano CHEESE
| Have you ever savoured the unique flavor of Parmigiano Reggiano cheese, or the scent of Traditional Balsamic Vinegar from Modena? These are gastronomic experiences that can only be fully appreciated, in all its authenticity, in the cradle of the Italian Food Valley. Academia Barilla invites you to discover these experiences with its tours. To learn more… |
Food History
Pecorino is one of the most appreciated and well-known of the Italian cheeses. Its long history (its origins trace back over 2000 years) began in the countryside of Lazio, in the territory of the Roman Empire. In the first century AD, Romans had already perfected the techniques of cheese-making, and Lucius Columella, in his treatise De Re Rustica(On Agriculture), described in detail the processing of curd from lambs and goats.
Cheese then became a delicacy at imperial banquets. An ounce of pecorino was also part of a Roman legionnaires’ rations, due to its nutritional value and its ability to stay preserved over long periods of time. For these same reasons, many centuries later it was pecorino that accompanied Italian immigrants on their long voyage to America.
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