Zite with Port

77/2 addition of port turns this delicious recipe into a really special lunch or supper. Serve it with grilled tomatoes and a green salad and, to drink, a mellow Chianti.


1 teaspoon salt

1 lb. zite

8 oz. Gruyere cheese, grated

8 oz. mushrooms, wiped clean and sliced

1 teaspoon salt

2 teaspoon black pepper H oz. butter, melted

12 fl. oz. port

Preheat the oven to fairly hot 400’F (Gas Mark 6, 200°C).

Half-fill a large saucepan with water and add the salt. Set the pan over moderately high heat and bring the water to the boil. When the water boils, add the zite to the pan. Reduce the heat to moderate and cook the zite for 10 to 15 minutes or until the zite is ‘al dente’ or just tender. Remove the pan from the heat and drain the zite in a colander.

Place half the zite in a shallow, ovenproof dish. Sprinkle over half the cheese, the mushrooms, salt and pepper. Spread over the remaining zite and sprinkle with the remaining cheese. Pour over the butter and port. Place the dish in the oven and cook for 20 minutes.

Remove the dish from the oven and serve at once.

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