Zucchini Gratin (cont'd)
Preparation:
Bring 350 ml (1 1/2 cup) water to a boil, add a pinch of salt and the 60 gr (1/4 cup) short grain rice. Reduce the heat to low and cook the rice for 7 - 8 minutes. Set aside. You can also use leftover cooked rice, the quantity should be about 180 gr (3/4 cup).
Warm olive oil in a saucepan, sauté onions and bacon until golden - about 10 minutes. Add the chopped garlic and sauté for a further 3-4 minutes. Set aside.
Beat 3 large eggs in a bowl with the milk, 3 tbsp. of créme fraïche or sour cream, grated parmesan cheese, salt and pepper to taste and a pinch of nutmeg. If the rice has not absorbed the residual water, drain it in a colander. Add the rice to the egg mixture in the bowl. Add the chopped zucchinis, parsley and basil. Stir gently making sure everything is evenly mixed. Butter an earthenware tian or any baking dish and pour the mixture into it. You might also want to use several smaller baking dishes, depending how you want to serve the tian later on. Bake it for 40 minutes at about 180°C (360°F). Remove the tian or baking dish from the oven briefly and sprinkle it with bread crumbs and drizzle the top with 1 tbsp. extra virgin olive oil. Return it to the oven for another 10 minutes.
If you used one large baking dish you want to cut the dish into wedges. But first let it sit at room temperature for at least 10 minutes. Serve it with a green salad with vinaigrette dressing.
I prefer to put the tian in 2 or 3 smaller baking dishes and after cooling down I put them in the fridge overnight to better develop the flavors. Before serving let it rest at room temperature for about 30 minutes. Run a sharp knife around the sides, turn it upside down on a flat dish and serve it cold with a green salad. A great summer dish - especially with a glass of chilled rosé from the Provence and a baguette fresh from the boulangerie.