Italian Courgette Tortino with chickpeas

Name: Italian Courgette Tortino with chickpeas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: italian
Ingredients: 650 g courgette; 30 g halal-certified butter; 35 g halal-certified hard cheese made with microbial coagulant; 25 g wheat flour; 300 ml halal-certified milk; 3 g salt; 1 g black pepper; 100 ml water; 120 g fully cooked chickpeas

Italian Courgette Tortino with chickpeas. Book: https://www.gutenberg.org/ebooks/59047 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

650 g courgette
30 g halal-certified butter
35 g halal-certified hard cheese made with microbial coagulant
25 g wheat flour
300 ml halal-certified milk
3 g salt
1 g black pepper
100 ml water
120 g fully cooked chickpeas

Drain the fully cooked chickpeas. Dice courgette to 1 cm. Heat oven to 190 °C; grease a 22 cm baking dish with 5 g butter.
Cook courgette and all variation vegetables in 10 g butter and water for 10–12 minutes until tender. Uncover and evaporate excess water. Spread in the dish.
Melt remaining butter in a pan, stir in flour for 1 minute, then whisk in milk gradually. Simmer 3 minutes until thick. Add salt and pepper; pour over the vegetables and sprinkle with cheese.
Bake 15–20 minutes until golden and the centre reaches 74 °C. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Benoît Prieur — Wikimedia Commons, CC0. Source: https://commons.wikimedia.org/wiki/File:Pr%C3%A9paration_gratin_de_courgettes-tomates_(019)_-_%C3%A0_table.jpg Licence: http://creativecommons.org/publicdomain/zero/1.0/deed.en Resized and converted to JPEG; no crop. Courgette and tomato gratin; this formula uses a milk sauce and different vegetables.

Original modern halal adaptation and ingredient variation inspired by Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene, dish family: Italian Courgette Tortino.