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Controlled pour dispenser — drizzle olive oil without glugging
Flaky Japanese breadcrumbs — tonkatsu, crispy coating, au gratin
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
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Controlled pour dispenser — drizzle olive oil without glugging
Flaky Japanese breadcrumbs — tonkatsu, crispy coating, au gratin
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
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heat oven to 400 degrees. heat a large skillet over medium-high heat, then add curry powder and let toast until fragrant, about 30 seconds. add 2 tablespoons olive oil, then stir in panko bread crumbs and 1 teaspoon salt. cook for 2 to 3 minutes, stirring occasionally. transfer to a bowl and wipe out skillet. in the same skillet, heat 2 tablespoons olive oil over high heat, then add onions, rosemary and 1 teaspoon salt. cook for 10 to 15 minutes, stirring often, until onions are a deep golden brown. add tomatoes and cook for another 5 minutes. pour white wine into pan and bring to a simmer, scraping up any brown bits. remove from heat and stir in garlic, orange zest and black pepper. grease inside of a medium-size gratin dish with 1/2 tablespoon olive oil and spread a third of the onion and tomato mixture on the bottom. begin layering zucchini in an overlapping pattern, beginning around the outside and working your way in. sprinkle with a third of the bread crumbs. repeat layering two more times, ending with bread crumbs. drizzle 3 tablespoons olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.