Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 450 g Rooster potatoes
  • 1 clove garlic
  • 1 courgette
  • 2 large tomatoes
  • 1 tbsp dried chives
  • 400 g tomato passata or chopped tomatoes
  • 200 g ricotta
  • Zest from 1/2 lemon
  • 100 g dried cured ham
  • 250 g mozzarella
  • 6 -7 basil leaves
  • Olive oil
  • Salt and pepper
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Preparation time: 20 MIN Cooking time: 40 MIN
  1. Preheat the oven to 200°C.
  2. Start by slicing the potatoes into 0.5 cm slices and finely chop the garlic.
  3. Cut the courgette, tomatoes and mozzarella into medium- thick slices.
  4. Add the sliced potatoes and courgette to a large mixing bowl. Drizzle with olive oil, add the garlic, dried chives, salt, and pepper. Give everything a good mix so that the vegetables are well seasoned.
  5. Add the passata to the bottom of an ovenproof dish. Top with the ricotta, lemon zest and then arrange the seasoned potatoes, courgette, tomatoes, mozzarella, dried cured ham and basil leaves in rows. If there's any olive oil left in the mixing bowl, pour it over the vegetables. Cover the baking dish with foil and place in the preheated oven.
  6. Bake it for 30 minutes, check if the potatoes are tender and remove the foil. Roast for 10 more minutes for the vegetables to get that golden brown colour.

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