Asked on 1 Oct 2018 by Bentley35
Re: Courgettes and tomatoes au gratin
Page 218 Complete Illustrated Cookery Course
new edition for the 1990s
I made this dish at the weekend but was disappointed with the result.
It appeared to cook ok but when I served the dish, there was a lot of white liquid in the bottom of the dish, and the Mozzarella cheese had not melted but was still in slices with stringy bits attached as you served the portion.
Any ideas please?
Thanks, Maggie
Hello Maggi,
Did you salt and drain the courgettes?
Which Mozzarella did you use?
Did you use a shallow gratin dish?
Kind regards
Lindsey
Yes I did salt and drain the courgettes first.
Waitrose Buffalo Mozzarella
Yes, a shallow gratin dish
Maggie
Hello again Maggie,
Wet Mozzarella sold loose or in liquid filled pouches is much softer and contains much more liquid than the firm Mozzarella (Mozzarella Cucina) sold in vacuum pack blocks.
When this recipe was written in 1972 the firm Mozzarella was the only type of Mozzarella you could buy in a supermarket the UK.
The firm Mozzarella it the one that should be used in this particular recipe.
Kind regards
Lindsey