Italian Meat - Poultry and Game Recipes - Chicken and Courgette Pie (Pasticcio di Pollo e Zucchini) Recipe

Ingredients

• 225 g/8 oz courgettes (zucchini)

• Salt and freshly ground black pepper

• 15 g/2 tbsp plain (all-purpose) flour

• 30 ml/2 tbsp olive oil

• 225 g/8 oz/2 cups cooked chicken breast, minced

• 175 g/6 oz/1 1/2 cups Padano cheese, grated

• 1 quantity Caper and Tomato Sauce

• 1 egg, beaten

• 250 ml/8 fl oz/1 cup single (light) cream

• 15 ml/1 tbsp chopped fresh parsley

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Method:

1. Slice the courgettes into 1 cm/1/2 in rounds. Layer the courgettes in a dish and sprinkle salt between each layer.

2. Leave to stand for 1 hour to remove the bitter juice. Rinse thoroughly and drain well.

3. Pat the courgettes with kitchen paper to remove any excess liquid. Dust with flour lightly.

4. Heat the oil in a frying pan (skillet) and cook on both sides, one layer at a time. Leave to one side.

5. Oil an ovenproof dish and put a layer of fried courgettes on the base.

6. Cover with a layer of half the chicken, a layer of a third of the cheese and a layer of half the sauce.

7. Repeat and season with the salt and pepper. Beat the egg into the cream and pour over the sauce.

8. Sprinkle over the remaining cheese and bake in a preheated oven at 180°C/350°F/gas mark 4 for 40 minutes. Garnish with chopped parsley.