Piennolo & Summer Squash Gratinata - Edible Marin & Wine Country
ediblemarinandwinecountry.ediblecommunities.com
Piennolo & Summer Squash Gratinata ¾ cup extra-virgin olive oil, plus oil for greasing3 cloves garlic, peeledKosher salt5 pounds Pienollo tomatoes3 pounds zucchini or other summer squash12 leaves...
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Cooking tools:
- Mortar and pestle
- Baking dish
- Chef's knife
- Paring knife
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- Oven
- Mixing bowl
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- Slotted spoon
- Colander
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Ingredients
- ¾ cup extra-virgin olive oil, plus oil for greasing
- 3 cloves garlic, peeled
- Kosher salt
- 5 pounds Pienollo tomatoes
- 3 pounds zucchini or other summer squash
- 12 leaves basil
- Freshly ground black pepper
- 2–3 anchovies, chopped fine
- 1 tablespoon extra-virgin olive oil
- 1 cup coarse breadcrumbs
- ½ cup grated Pecorino Romano
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