"Altamura" Bread Savoury Cake with Zucchini and Smoked "Provola" cheese

At last, after having said I would make it, after asking Ale for advice and braving the heat of August summer days I turned on the oven and  prepared this savoury dish with the recipe published by Ale on Menu Turistico making very small variations to obtain a "lighter" version.  For example, I used fewer eggs (only 3) and I started with cooking the zucchini, so they could cool while I lined the cake tin  24 cm in diameter) and started mixing the other ingredients. Next time I'll try the new suggestions given by Ornella and Ale to make it even a bit " lighter", for example, replacing all the cream with milk.

A dilemma I had was with the instruction, "grate" the zucchini. Mumble mumble...  Grating just like when making Draniki seemed excessive. Ale is on vacation and so I don't think it's the case to write to her. In Ale's picture the zucchini seem to be cut in small pieces  maybe they are shredded into julienne strips - I thought- and that's what I did. Here is the detail of the slice.

detail of a slice

Other considerations. I put the lined cake tin in the oven as the recipe said but at the last minute so as to get the bread  nice and hot, then took it out,  quickly poured the mixture in and put it right back in the oven.  All this to avoid the liquid from going immediately to the bottom. After 5 minutes I took the tin out and decorated the top with slices of tomato, etc..
Actually, I want to add a further consideration: shouldn't this savoury cake be called ... "with zucchini and provola"? With all  the provola that's inside! :)))


Ale will tell me what she thinks of the changes. In any case she was right.  "It is simply delicious."

This is the original recipe from Menu Turistico.

ALTAMURA BREAD SAVOURY CAKE WITH ZUCCHINI AND TOMATOES
6 to 8 slices of Altamura bread , slightly stale
5 eggs,
250 ml of cream,
500 g. of zucchini,
2 tomatoes,
1 smoked scamorza cheese (about 3 hg),
 e.v.o.* oil,
breadcrumbs
grated parmesan 2 nice handfuls,
a herb  mix  (oregano-thyme-basil)
salt and pepper.

*extra vergin olive

Line the bottom of a sprinform cake tin with baking paper and grease the edges well.  Beat the eggs shortly with a fork, add the cream and salt.  Soak the slices of bread in the egg mixture  quickly and arrange them into a 24 - 26 cm tin, so as to line the bottom and sides).  In the meanwhile, julienne the zucchini and cook them in a pan for 7-8 minutes, with a little oil and salt. You can also flavour with basil cut with scissors.  The zucchini must remain crisp. Let them cool and add to the remaining mixture of eggs and cream. Should the bread have absorbed too much of it, if necessary, add an egg and 75 ml of cream. Now add  the diced smoked cheese, parmesan, freshly ground pepper and a pinch of salt, if necessary (it usually is). Pour the mixer in the lined tin, level the surface and  garnish with slices of tomato.  To make it clear: you have to make a circle, leaving the center free as in the picture. Finish by dusting the surface with bread crumbs and herbs. Bake at 200°C for half an hour - 40 minutes.

TORTA DI PANE DI ALTAMURA CON ZUCCHINI E POMODORI - Almost light version (Rosy)

6 to 8 slices of Altamura bread , slightly stale
3 eggs,
100 ml of milk,
50 ml of cream,
450 g of julienned zucchini,
2 tomatoes,
150 g. of smoked provola,
e.v.o.* oil,

breadcrumbs,
2 handfuls of grated parmesan cheese,
a herb mix (oregano-thyme-basil),
salt and pepper.
 
*extra vergin olive
 

Slice the zucchini and cook them in a pan for 7-8 minutes, with a little oil and salt. You can also flavour aromatizzare with basil, cut with scissors. The zucchini must remain crisp. Let them cool. In the meanwhile, line the bottom of a springform cake tin with baking paper and grease the edges well with olive oil. Beat the eggs  shortly  with a fork, add the cream and salt. Soak quickly the slices of bread in the egg mixture  and arrange them into a 24 cm tin, so as to line the bottom and sides).  Add the zucchini to the remaining mixture of eggs and cream. Now add the diced smoked cheese, parmesan, freshly ground pepper and a pinch of salt, if necessary (it usually is). Pour the mixer in the lined tin, level the surface and garnish with slices of tomato. To make it clear: you have to make a circle, leaving the centre free as in the picture. Finish by dusting the surface with bread crumbs and herbs. Bake at 200°C for half an hour - 40 minutes.