Tag Archives: courgettes

Frittata con le zucchine – Italian omelette with courgettes

Recipe 55: I’m still in holiday in the north of Italy and everyday here we go walking around the mountains and we always use to bring with us some sandwiches to have lunch out. So i decided to post this recipe because it was a must when I was little , the classic “frittata”.

This is something super easy that you can serve as a starter,  or as a light dish with some salad or vegetable, but especially you can put in the bread for a nice sandwich. I used to love it and it was my classic sandwich every time I was going around with the school, so I couldn’t resist preparing it again here too.

Ingredients for 3 people: you can use 4 or 5 eggs, one little spoon of Parmesan per person, pepper, salt olive oil and than you can choose to use 1 big courgette or also just with onion is good.

Cut the onion or the courgette in very little slices and place them in a pan to cook with some olive oil. In the meantime put some eggs in a container with some Parmesan, salt, pepper. Mix everything and when the courgettes will be soft, add the mix in the pan and leave it to cook on a low fire.

Cover with a tap to let it cook also on the top and after a bit, when quite cook at the base, try to turn it. You can use a flat tap so will be easier to turn it or just use some wooden fork or spoon.

Let it cook a bit also on the other side and then serve it in a plate or just cut a slice to make a nice and rich sandwich. If you can have it a focaccia bread it’s going to be amazing!

PS. Mamy sono brava anche io a fare la frittata di zucchine eh??? T’e’ piaciuta vero? Comunque il trucco del coperchio proprio non lo sapevo!

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Word Cup dishes: Pasta with courgettes and prawns

Recipe 68: I cooked this pasta long time ago for a dinner with an italian friend of mine, who for long time asked me if i knew this recipe. So i did it and i really think it’s quick to prepare and very nice to serve during the word cup matches.

Ingredients 3 people: garlic, 300gr pasta, 3 courgettes, a portion of king prawns already pilled (200-250 gr), white wine, salt, chilli and lemon if you like.

Put some olive oil in an hot pan and after then add some chilli and garlic cloves: you can crush them before to let them release more flavor, or they can be entire and you will take them out once they becomes goldish.

Cut the courgettes in fine slices and place them in the pan with the rest waiting for them to cook. In the meantime place some water for the pasta on the fire.

When the courgettes will be a bit cooked you can add the prawns and some withe wine to cook them better and giving them a bit more taste. Put the pasta in the water as soon as this boil, and wait for 8 minutes for it too cook. In the meantime, keep on mixing the rest of the ingredients in the pan, until well cooked and a bit more colored.

When the pasta will be ready, just drain it and place the pasta in the pan. Mix all and serve on plates with some extravirgin olive oil. We don’t use to put any Parmesan on pasta with fish, because to strong and dangerous for the fish taste.

Buon appetito!

PS. Mamy finalemente ho fatto la pasta che tanto mi chiedva Anna. Zucchine e gamberetti sembra essere un’accoppiata vincente ed in effetti stanno bene insieme. Forse avendoli ci avrei aggiunto i fiori di zucchina, ma qua e’ impossibile trovarli. Comunque un’altra pasta per un’altra partita e dita incrociate.

Zucchine Trifolate… courgettes easy style! (-37 week)

Recipe 77:  On top of the massive work i had this week and the cooking section i try to do at least on saturday or sunday, this week i also participated to the audition for a cooking TV program. I did it just for fun of course but i still had to cook once more. I was really pleased because they liked my dish a  lot but it’s not this the point. The problem is that i had even less time to cook, so the recipe of this week will be again another easy and quick one to prepare.

Ingredients for 2 people: you will just need 3 big courgettes, olive oil, garlic in powder, salt and Parsley.

This is a classic and simple vegetable dish you can cook every night to go with any meat or fish. So clean the  courgettes and cut them in pieces and not slices. Put some oil in a pan but not more than 2 spoons and when hot put the courgettes.

Add some garlic in powder (because i think it can be mixed better on all the vegetables) and salt. When the courgettes start to fried a bit, add some water and let them cook covered. They will became softer and softer and will create a nice sauce.

Let them cook for about half an hour and then serve with some parsley finely chopped!

Buon appetito!

PS. Mamy finalmente le ho cucinate anche io! basta con sempre ‘ste zucchine lesse, meglio trifolate! Anche a Nat sono piaciute tanto! Semplici semplici ma con quel gusto in piu’. E poi questa settimana proprio non avevo tempo di provare altro con anche la torta da cucinare per la trasmissione Tv. Comunque gli e’ piaciuta un sacco! Non sai come se la sono gustata la crema della crostata! La tua ricetta della crema e’ insuperabile!

Zucchine ripiene – Stuffed courgettes

Recipe 86: Today i had a little treat. It’s a long time i wanted to cook this dish and finally i had in the fridge all the necessary…so here are the stuffed courgettes. Of course after Easter i needed to go for something light and this mix of meat and vegetable it’s just the right and balanced thing to cook.

Ingredients: you will need 2 big courgettes, 250 gr mince meat, 1 egg, 20/30 gr of Parmesan, 20 gr bread crumbs, nutmeg, parsley, olive oil, salt and pepper.

Wash the courgette and cut the beginning and the end. Put them in some boiling water for 5 minutes and then drain them.

Cut them in half and take off the center from all of them. Put this in a side and cut it in little pieces.

Place in a bowl the mince meat with the pieces of courgettes you just cut, add the Parmesan, some bread crumbs, the egg, salt, pepper, the chopped parsley and some nutmeg. If you like it, you can also add some soft bread soaked in milk or some Pecorino to give more taste.

Mix it all and then start to refill the courgettes one by one. In the meantime, prepare a baking pan putting some baking paper or aluminium foil. Here you will need to pour 3 spoons of olive oil and a bit of water.

Now you can place the courgettes in the pan and add the latest touch: some other bread crumbs and Parmesan on the top.

Put them in the oven at 200 degree for half an hour and the dish is ready!

If you prefer them with some tomatoes sauce, you can fry in a pan some onion with oil and when it’s ready you will add some tomatoes sauce and the stuffed courgettes. When the sauce will start to boil, put down the fire and cover the pan until everything is cooked.  Enjoy!

PS. Mamy siccome dopo Pasqua bisogna stare un po’ attenti, questa settimana ho abolito la pasta e mi dedico solo a delle belle insalate e a piatti di carne e verdure, percio’ mi sono venute in mente le tue zucchine ripiene che buone! Questa volta le ho fatte in bianco, ma puo’ anche essere che domani mi ripasso le restanti con il sugo come le facevi tu.

Tartine vegetariane – vegetarian starters

Recipe 108: if tonight you have guests and you still don’t know what to do as an easy starter, try this recipe, quick, tasty and vegetarian so good for everyone!

Ingredients: bread (i used 4 slices of brown bread) – 1 courgette – 1 little onion – 70/100 gr Camembert cheese – 70/100 gr gorgonzola – 100/150gr.mushrooms – fresh rosemary – olive oil – salt – a piece of garlic and a bit of chilli.

Let’s start from the courgette: cut it in very thin slices and then again in half. Place them in a pan with some Olive oil and an onion cut in little pieces and let everything cook.

Add then some salt and chilli and when the courgette start to get mild and colored, add the cheese in pieces until it melts all.

In the same time wash and cut some mushrooms and put in a pan some oil and pieces of garlic. Let this cook a bit and then take it off from the oil.

Add then the mushroom, salt and some fresh Rosemery and let cook. When the mushroom are cooked you can add some Gorgonzola cheese and let it melt.

Now just toast some bread, cut it in little squared pieces and put some butter and the 2 different vegetarian mixes on top.

As you can see it’s very easy and quick, but i think the right selection of cheeses and vegetables just creates a very good starter.

PS: Mamy l’altro giorno non sapevo che inventarmi per offrire un aperitivo cosi’, guardando in frigo il cibo a disposizione, ho creato questi due accoppiamenti di verdura e formaggio che penso stiano proprio bene. Niente di speciale a vedersi ma molto meglio delle solite patatine fritte!