50 g/2 oz butter, plus extra for greasing
5 tablespoons plain flour, for dusting
3 tablespoons Parmesan cheese, freshly grated
4 courgettes, trimmed and sliced into rounds
4 tablespoons olive oil
150 g/5 oz fontina cheese, diced
150 g/5 oz Gruyère cheese, diced
200 ml/7 fl oz milk
pinch of freshly grated nutmeg
100 g/3½ oz salami, diced
salt and pepper


1.Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a roasting tin with butter.
2.Spread out 3 tablespoons of the flour and the Parmesan in separate shallow plates.
3.Beat 1 egg in a bowl. Dip the courgette slices first in the flour, then in the egg and finally in the Parmesan. Heat the olive oil in a frying pan.
4.Add the courgette slices and cook over a medium heat until golden brown and crisp.
5.Drain on kitchen paper and arrange on the base of the prepared roasting tin. Separate the remaining eggs.
6. Place the butter, fontina, Gruyère, the remaining flour and the milk in a frying pan over a low heat.
7.Melt, stirring constantly. Season with the nutmeg, salt and pepper. Remove the pan from the heat and add the salami and the egg yolks, one at a time.
8.Whisk the egg whites until stiff, then fold into the sauce.
9.Pour the sauce over the courgettes and bake until the top of the pie is golden brown. Serve hot.

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