Provençal Recipes

Tian d'Epinards et Courgettes
Provencal gratin of spinach and zuchinni

Provence is known for its terracotta (baked earth) flower pots, urns, tiles, and even cooking dishes. A Tian is a type of earthenware gratin dish which also gives its name to the food cooked in it.  They are generally vegetable oriented; and often rice grown in the Camargue (the marsh land of Provence) is added to the dish to make it more substantial. 6-8 Servings

Ingredients:
1lb. of fresh spinach washed
2 medium zucchini, grated
4 oz. short-grained rice
2 large onions chopped
3 cloves garlic chopped
2 tablespoons of olive oil
4 whole eggs
1 cup of milk
1/4 cup grated parmesan cheese
2 teaspoons salt
freshly ground pepper
pinch of nutmeg

Assembly & Presentation:
Preheat the oven to 375 F

Oil a  fairly large earthenware oven dish with a bit of olive oil.

In a sauté pan cook the chopped onions and garlic until soft.  Season with salt and pepper  and add the grated zucchini and cook for an additional 10 minutes until the zucchini is wilted.

Blanch the spinach in boiling salted water for 2 minutes.  Drain and refresh under cold water.  Squeeze out the excess liquid and chop the spinach.

Put rice in a pan of boiling salted water and simmer 12 minutes.  Drain

Beat eggs and gradually stir in the milk.  Season with salt, pepper and nutmeg.  Add the zucchini, spinach, rice and parmesan.

Pour into the gratin dish and bake for 30 minutes.  Serve hot.

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