Briam

La storia di questo piatto

Briam is the Greek summer pressed into terracotta, a communion of sun-warmed vegetables that have been growing on the same Aegean hillsides since time forgot to move forward. It belongs to the tradition of lathera — dishes surrendered entirely to olive oil — where the land itself becomes the recipe.

Ingredienti

• 500 g Zucchini
• 400 g Eggplant
• 400 g Potatoes
• 500 g Ripe tomatoes
• 150 ml Extra virgin olive oil
• 1 large Onion
• 3 cloves Garlic
• 2 teaspoons Dried oregano
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper

Preparazione

1. Set your oven to static mode at 180°C and begin the preheating phase for approximately 10 minutes, verifying that the temperature has been reached when both the lower and upper heating elements emit a gentle whistle and the interior achieves an even distribution of heat throughout. At the same time, wash all the vegetables thoroughly under cold running water, gently rubbing the surface to remove any soil residue, then dry them completely with paper towels or a clean kitchen cloth to prevent excess moisture during cooking.
2. Grip a sharp chef's knife and proceed to slice the potatoes: cut them into uniform thickness of 5 mm using fluid, parallel strokes, controlling the depth with your knuckles as a guide. Cut the zucchini and eggplants into rounds of 8 mm thickness while keeping the knife perpendicular to the cutting surface to guarantee flat surfaces that will cook evenly. Section the tomatoes into halves or wedges of 6-8 grams each, maintaining the flesh compact. Finally, slice the white onion and garlic thinly using a brunoise technique until you obtain regular granules of 2-3 mm, which are essential for an even aromatic distribution.
3. Select a rectangular baking dish in cast iron or ceramic measuring at least 40×25 cm and arrange as a base a regular layer of potato slices, slightly overlapped in a tile-like pattern — this will ensure even cooking and provide structure to the dish. Sprinkle the first layer with the sliced onion and garlic, then proceed with methodical alternation: a layer of zucchini, a layer of eggplant, a layer of tomatoes, repeating the cycle until all ingredients are used, finishing with a layer of potatoes as a topping. After each layer, dust with dried oregano (1 gram per layer), fine sea salt (3 grams per layer), and freshly ground black pepper (0.5 grams per layer), for a balanced aromatic distribution.
4. Pour quality extra virgin olive oil (80-100 ml in total) in a thin, even stream across the entire surface of the baking dish, ensuring it penetrates into the gaps between the various layers and reaches the vegetables underneath — the oil must create a visible coating on every element to promote heat transmission and the development of savory flavor. Cover the dish with parchment paper or food-grade plastic wrap, or with shiny aluminum foil (shiny side facing the vegetables) pressed lightly along the edges, to retain moisture during the first phase of cooking and facilitate the osmosis of the vegetables.
5. Place the covered baking dish in the oven at 180°C and maintain this temperature for the first 60 minutes: during this phase the cover traps water vapor, creating a humid cooking environment that softens the hardest vegetables (potatoes and eggplants). After 60 minutes have passed, remove the dish from the oven (with care to avoid being burned by the escaping steam), completely remove the cover, and return it to the oven for an additional 20-30 minutes, until you observe a golden-brown coloration at the edges of the vegetables, the potato surface is translucent with slightly caramelized edges, and the bottom of the dish emits a very faint crackling sound when you move the pan.
6. Remove the baking dish from the oven using oven mitts and set it on a stable surface; let it rest at room temperature for 10 minutes, during which the starches will continue their residual gelatinization and the flavors will stabilize, creating a more cohesive consistency. Verify the doneness of the potatoes by inserting a small knife or toothpick into the center of a slice: it should penetrate without resistance and the potato should be very soft, almost creamy. Taste a small representative sample and adjust the seasoning with fine sea salt if necessary, distributing any additions carefully over the critical spots.