A quick note to any new followers who may be confused by my little sojourn into Italy. This is an annual event that adds a little extra twist to my regular ‘Franglais’ posts, but please come on the little detour with me, especially if you love Tuscany as much as I do…
Orvieto was the surprise little gem that we ‘discovered’ when we ventured south over the border into Umbria. I was struck by how dramatically the countryside differed from the sparse, yellow ochre rolling hills, and ice-cream cone poplars of Tuscany, to a greener, lusher landscape of vineyards, sunflowers and olive groves, and less angular trees.
Tourists were thin on the ground and we only saw one very small group of Americans (about 6-8) with a private Italian guide and another very small group of Japanese (less than 20) in and around the cathedral.
The cathedral is an impressive building with distinctive grey and white striped brick sides and back and an intricate front façade of mosaics, bass reliefs, spires and sculptures, bronze doors and a stained glass window, but it is the interior that blows you away. Notably the ‘Cappella Nova’. A huge 15th century ceiling fresco, which, in my opinion, rivals the Sistine Chapel, depicting scenes from the Book of Revelation (the coming of and reign of the Antichrist, and the Judgement) My photos just do not do it justice.
Having less tourists there was a very relaxed, unhurried, friendly and welcoming atmosphere of a small village, while some lovely buildings to rival larger towns.
Two unimpressed locals!
When I asked Monsieur le Frog which had been his favourite day, rather than give his usual Gallic shrug and say ‘Je ne sais pas’ he instantly said ‘maybe’ Oriveto……….he is French after all………
I chose Tians de Legumes to team with Orvieto as, even though it is a French Provincal dish, I did make it with the tomatoes, courgettes and aubergine from the garden at Cetona, and I think that the rustic red appearance of the dish compliments the town (I am the woman who matched ‘chick pea curry’ with the ‘Paris Catacombs’ as I thought the chick peas resembled the skulls!)
A Tian is traditionally made with ‘rondelles’ of tomato, courgette and aubergine stacked against each other (upright), but as I was only making a very small one for 2 people and did not have my usual earthenware dish, I stacked my vegetables flat side up as in a hotpot. As it is ‘country food’ I usually use whatever I have to hand, and on this occasion I also used a potato. I have also seen recipes using red peppers.
Ingredients Serves 2 with some left over for lunch the next day! 1 medium aubergine1/4” thickness
1 large courgette (If you can get yellow courgettes rather than green ones, these are much nicer in my opinion) slied ¼” thickness
1 medium waxy potato sliced ¼” thickness
2 large beef tomatoes sliced ¼” thickness
1 small shallot
3 cloves of garlic
Freshly ground sea salt and black pepper, teaspoon of dried thyme
Parmesan cheese or mozzarella (optional)
Prepare the dish by rubbing it with butter and garlic and sprinkle with the finely chopped shallot
Traditionally arrange the vegetables standing upright in rows if using a lasagne dish or circles if using a round dish (as explained mine is a break from tradition as I was cooking it in my little Italian kitchen, so this is the Lindy’s ‘Franco / Italian’ version!)
Interspace the vegetables with some fine slices of garlic (between the potato and aubergine is a good place)
Sprinkle with some freshly grated parmesan (or equivalent) cheese, cover with foil and bake in a moderate oven for around one and a half hours until all the vegetables are soft
Remove the foil for 10-15 minutes and turn up the heat a little to slightly brown the top (mine was browned a little too much – but I was not used to using a gas oven)
Allow to stand for 3-5 minutes before serving to allow the juices to settle. Alternatively this is also delicious cold as a relish or salad.
Serve as an accompaniment to meat (goes really well with chicken) or serve as a veggie starter.
This dish is even better the next day and will keep for two days in the refrigerator.