When I saw the recipe for Parmigiana Bianca Di Zucchini on Frank’s blog I knew I had to make it. Frank said to cut the zucchini into 2-3cm thick slices in his original post (it has since been changed), but I ignored that and used his words very thinly to guide what I did.
I wonder if companies realise that by employing cheaper labour for their call centres, they are actually doing their business harm? In South Africa we have 12 official languages. However, it is common that English will be spoken in corporate settings. When I call a company, I expect that my queries will be in English. Recently I made contact with the KLM call centre. Despite dialling a South African number, I was put through to someone out of the country. And for sure, their first language was not English. Neither was it Dutch which would be OK for a company based in The Netherlands. I needed to complete a booking I was making as the website was not co-operating. It took 30 minutes for her to understand my request, with all the flight numbers, times and dates provided to her. She then gave me the fares and conditions.
Today’s inspirational recipe from Lavender and Lime ♥ Parmigiana Bianca Di Zucchini ♥ #LavenderAndLime Click To Tweet
I was not sure her pricing was correct, but chose the tickets I wanted and she told me I would get a payment advice. Well, this did not happen. I reached out via email and clearly these too go to an outsourced company where English is not the first language. I have never been so frustrated in my life! Eventually a Dutch person on WhatsApp assisted me, and I discovered two things. One, the price the person had given me was in Euros and not Rands. And she had not indicated the decimal place. Two, the payment could not be completed because their payment link does not allow for Diners Card payments. And she did not know what a Diners Card was! Neither did anyone on the email service know that Diners is neither Visa or MasterCard. Do you ever get frustrated with call centres?
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Parmigiana Bianca Di Zucchini
- 550 g baby zucchini
- fine salt for sprinkling
- butter for greasing
- 165 g smoked ham, sliced wafer thin
- 520 g mozzarella cheese, grated
- 30 g Parmesan cheese, grated
- Using a mandolin, slice the zucchini 2-3mm thick, lengthwise
- Lay them on a baking tray and sprinkle generously with salt
- Gently rub the salt into the zucchini, then cover with baking paper
- Place a chopping board on top of the baking paper and weigh it down with cans
- Leave to steep for an hour then drain the liquid from the zucchini and pat dry, gently pressing to get rid of all excess liquid
- Preheat the oven to 190° Celsius
- Butter a large oven proof baking dish and create a layer of zucchini on the bottom, overlapping them slightly
- Cover with a layer of ham then sprinkle over the mozzarella
- Dust with some Parmesan and repeat until you have a total of 4 layers
- For the 5th layer, do a double layer of the zucchini and by now you should have used all the ham (leave it out if you have leftovers)
- Cover with the rest of the cheese and place into the oven to bake for 50 minutes
- Leave to rest for 10 minutes before serving and use a slotted spoon to remove as there might be liquid at the bottom of the dish
View the previous posts on November 21:
- 2021: Helpful Hannah Hippo
- 2018: Pernod Ricard 2018 Media Media Mixer
- 2016: Spinach And Feta Tart
- 2014: Friday 21 November 2014: Out And About
- 2012: Choosing A Blog Name
- 2010: Chicken And Corn, Hunter Style