Urmelis Potato – Zucchini – Pan Bella Italia

Ingredients for 2 servings:

• 500 g potato(s), waxy
• 2 m.-large zucchini
• 1 m.-large onion(s), red
• 150 g tomatoes, dried in oil
• 80g salami
• 8 black olives from the jar
• 150 ml milk
• 2 tbsp Parmesan
• salt and pepper
• oregano
• Thyme
• 1 tsp Ajvar, to taste
• Herb butter or butter-oil mixture for frying
• Parmesan, for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dried tomatoes and Parmesan meet potatoes – it doesn’t always have to be pasta!

Peel the potatoes and cut them into thin slices, and the zucchini into slightly thicker slices. Drain the tomatoes and chop them finely. Halve the onion and slice them into thin rings. Drain the olives and slice them into thin rings. Chop the salami into small pieces. Mix the milk with 2 tablespoons of Parmesan. Melt the herb butter or butter and oil mixture in a large pan and fry the potato slices briefly. Then add the zucchini and onions and fry briefly. Season with pepper. Arrange the tomatoes, olives and salami on top and pour the milk and Parmesan mixture over it. Sprinkle with pepper, oregano and thyme and add just a little salt. Cover and simmer over low heat for 35-40 minutes. Shake the pan occasionally to distribute the liquid evenly. Five minutes before the end, sprinkle with more Parmesan, cover again and finish cooking. Season to taste before serving. If you like, you can add a little ajvar to the milk mixture for a spicier flavor. You can also use cream instead of milk, but this will naturally make the dish a bit richer. If you prefer it a little more liquid, you can add about 50 ml of milk.