From Sorelle Chef Nick Dugan

My guest and I swooned over this dish (and all the others) the evening we visited newly debuted Sorelle Charleston for my review in Charleston Style & Design Magazine. Chef Dugan explains it’s a play on the Italian classic eggplant parmigiana, subbing zucchini for the eggplant and skipping the breading/ frying step.

The July 13 Twenty Bag was loaded with zucchini and eggplant, and since I do enjoy the stronger flavor of eggplant, that was my choice for this cooking adventure. The slender Japanese version fit the feed tube of my food processor perfectly. I thawed a batch of fresh tomato sauce I’d whipped up recently. And I used a chunk of Colby I found in the fridge—the mild cheese really lent itself to the dish.

We ate the entire casserole in one sitting—thank you, Nick!

INGREDIENTS

6 ea whole large zucchini – sliced thin lengthwise on mandolin
12 oz shredded mozzarella (or Scamorza Smoked Mozzarella)
8 oz parmesan cheese gated
Kosher salt – to taste
Extra Virgin Olive Oil – As Needed
2 cups pomodoro sauce (Homemade or your favorite brand)

WHAT YOU’LL NEED

1ea Japanese Mandolin
1ea 8.5” x 11” Baking Tray
2ea 8.5” x 11” Parchment Paper or Wax Paper

METHOD OF PRODUCTION
1) Gather the mise for making the pave; baking tray lined with parchment, shredded mozzarella or scamorza, grated parmesan, pomodoro sauce, zucchini and salt.

2) Brush the parchment paper on the tray with olive oil. Shingle the shaved squash across the sheet tray, into 1 layer.

3) Season the squash lightly with salt, spread a thin layer of tomato sauce, being careful not to saturate the squash.

4) Lightly sprinkle the two cheeses over the sauce.

5) Repeat steps three through five, until the layers have reached just above the lip of the tray. The final layer should just be cheese. At the restaurant we do 11 layers of squash.

6) Bake in a 350 degree oven uncovered for 30 minutes, just until the squash it tender and the cheese has caramelized on top. Uncovered is important because of the moisture content in the squash, we want to be drawn out of the squash.

7) Chill the half sheet tray of squash in the fridge whilst being pressed with a second sheet tray, with even distributed weight.

8) When chilled the pave can be portioned to the desired dimensions for the plate.

Sorelle Pomodoro Sauce

INGREDIENTS

1 cup Extra Virgin Olive Oil
12 Cloves Garlic
3 Cups Pomodroini Tomatoes
2 Sprigs Basil
2 Tsp Sugar
2 Tbsp Kosher Salt

WHAT YOU’LL NEED

1 Medium Stock Pot or Sauce Pot

METHOD OF PRODUCTION

1. Heat olive oil in a rondeau over medium heat. Do not bring to smoke.

2. Add crushed garlic cloves and stir frequently for even frying. The garlic will become a beautiful golden color before adding the tomatoes.

3. When the garlic reaches that golden hue, add the canned cherry tomatoes, basil boquet, sugar and salt.

4. Bring to a simmer, stirring constantly, over medium heat.

5. Kill the heat, taste for seasoning, adjust if necessary. The final sauce should be rich with umami, a touch of sweetness, and a vibrant herbiness from the basil.

6. Leave the boquet in the sauce to steep while it cools. Cool over ice until the product reads below 41degreesF.

7. Blitz with a stick blender to bring the sauce together.

8. Strain the sauce through a China cap (no need to use a chinois- the goal is only to take out any leftover skin and seeds).

8. Store in an airtight container under refrigeration.

SORELLE PISTACHIO PESTO

INGREDIENTS

1/2 cup Pistachios, Toasted & Cooled
4oz Basil Leaves, Picked & Blanched
2ea Garlic Cloves
½ Cup Parmesan, Grated
1ea Zest of Lemon
1 Cup Extra Virgin Olive Oil
Kosher Salt – To Taste

WHAT YOU’LL NEED

Pot To Blanch Basil
Kitchen Blender
Bowl with Ice
Bowl in a bowl with Ice

METHOD OF PRODUCTION

1. Place all ingredients into a food processor and process to break up the basil and pistachios.

2. Drizzle in olive oil and process until mixture resembles a wet paste.

3. Place in a bowl over ice and chill rapidly, you do not want the heat to kill the nice green color.