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Posts Tagged ‘zucchine’


    29 April 2017 // flaviabi



    For 4 people
    1 roll of puff pastry
    3 zucchini
    1 onion
    6/8 pumpkin flowers
    Fresh ginger
    250 gr. Ricotta cheese
    2 eggs
    5 slices of Emmental
    Extra virgin olive oil
    Wild Mint
    Chili pepper
    Cut the zucchini into strips, cut only the green outside and keep the pulpapart. Soak in a pan with oil, 
    finely chopped onion, add the zucchini fillets, a generous grated ginger and wild mint and bake with 
    brilliant fire for about 8-10 minutes, keeping the zucchini crispy. In a bowl put the ricotta cheese with 
    the two eggs, the zucchini pulp, salt and chili pepper and grind it all. Place the puff pasty in a baking 
    tray and place the flowers, add the slices’ cheese and cover with cooked zucchini then  spread with ricotta 
    cream. Cook in the oven at 200 ° for 15 minutes covered with aluminum paper, then open and finish cooking 
    for another 20 minutes.


    25 February 2013 // flaviabi

    lasagne verdure

    For 4 people:

    250 gr. lasagna

    1 small cauliflower

    2 courgettes

    2 carrots

    1 onion

    2 tomatoes

    6-7 chard leaves

    1 eggplant

    A clove of garlic

    white wine




    fresh chive



    To make the pasta dough follow this recipe. Cut all the vegetables into small cubes, and cook  each vegetable with a single dedicated pan. (don’t stress and  use  always the same!). So with a little oil pass each vegetable in a pan, with a brilliant fire, adding a splash of white wine if needed. When the vegetables are cooked, put them in a strainer to strain the cooking liquid. Now take a large skillet, put  little olive oil, garlic and onion thinly sliced. Sautà and add all the vegetables, salt, pepper, basil leaves, finely chopped chives and cook for a few minutes, mixing well. In a bowl, melt a tablespoon of curry in hot water and add to the vegetables. In the meantime boil the water and cook the lasagna for  few minutes, leaving the amount needed for the last layer NOT COOKED. At this point we can prepare the lasagna : in three layers, leaving the latter with uncooked pasta and without any seasoning. Bake and cook for 10-12 minutes, spraying the  upper layer with the filtered liquid vegetables, few minutes before serving.


    20 October 2011 // flaviabi

    Maltagliati con zucchine
    When we do the homemade pasta are always few little pieces left, twisted, strange and irregular, and we cook them anyway. And today we have made them ​​with zucchini. Cut the zucchini into thin strips (removing the pulp), and cook the zucchini in a pan with onion and garlic, thinly sliced. Add white wine, and bake with brilliant fire. At this point put salt, pepper and oregano. Shake half of this courgettes, and when the pasta is almost cooked, finish the cooking into the squashed courgettes.Before serving put whole zucchini sticks on the top.


    9 September 2011 // flaviabi


    Ingredients for 7-8 pancakes
    100 gr. flour
    2 eggs
    1 egg
    450 gr. milk
    20 gr. butter
    1 pinch of salt
    1 dash of nutmeg

    To fill:
    120 gr. Sweet gorgonzola
    100 gr. of bechamel
    2 zucchini
    1 onion
    1 clove of garlic
    ½ cup dry white wine
    Mix the flour, eggs, milk and flavored with nutmeg and a small frying pan, cook the mixture (liquid) with butter. It will form a small pancake, which I highly recommend you do thin! When the pancakes are ready, prepare the filling. In a frying pan with olive oil, sauté garlic and onion sliced ​​thin, and add the sliced ​​zucchini, basil and thyme. Bake for about 15 minutes, adding the white wine, salt and pepper. When cooked, add the gorgonzola and mix well, to create a paste. Spread the cream on pancakes, roll up and place in a baking dish. Sprinkle with bechamel and mash in oven at 200 degrees for 10 minutes.


    28 August 2011 // flaviabi

    carbonara con le zucchine

    Ingredients for 4 people
    350 gr. Penne
    150 gr. Smoked bacon
    1 clove of garlic
    2 zucchini
    2 tablespoons flour
    3 eggs
    150 gr.grated pecorino cheese
    A sprig of parsley
    black pepper
    Extra virgin olive oil

    Cut the zucchini into cubes and roll them in flour, removing any excess (it should remain just a veil!). In a pan with plenty of olive oil, fry the zucchini until they are golden and crispy. In another pan, sautè a clove of garlic and thediced bacon. Beat the eggs with a pinch of salt and grated Pecorino cheese, add the black pepper. In a pot with salted water boil the penne, when cooked, drain and season with beaten eggs, add the bacon and crispy zucchini last. Before serving, sprinkle with finely chopped parsley.


    24 July 2011 // flaviabi

    zucchina gratinata al profumo d'estate

    Ingredients for 4 people
    6 zucchini
    3 ripe tomatoes
    10 capers
    1 clove of garlic
    Extra virgin olive oil
    2 glasses of white wine
    Cut the tomatoes into small pieces and place in a bowl with the capers, basil, thinly sliced clove of garlic, oregano. Season with salt, pepper and olive oil. Cut the zucchini in half lengthwise, and remove the pulp. Place in a baking pan with oil, and fill each zucchini with seasoned tomatoes. Put the white wine and two glasses of water, cover with aluminum foil and bake in oven at 200 degrees for 40 minutes. After this time remove the aluminum and continue cooking for 20 minutes. Serve warm.


    // flaviabi

    pesto di zucchine e rucola

    Ingredients for 4 people:
    Fusilli 350 gr
    2 zucchini
    1 onion
    1 clove of garlic
    Half a glass of white wine
    A handful of almonds or pine nuts
    6-7 basil leaves
    1 bunch arugula
    100 gr. Grated Parmigiano cheese
    Extra virgin olive oil
    Wash the zucchini and grate it with large holes. In a pan fry with extra virgin olive oil, brown the garlic and the onion finely chopped, blend with white wine. Add grated zucchini, basil leaves, a pinch of salt, pepper and pine nuts / almonds, chopped very small. Cook for 5 minutes. Cook the pasta when al dente, finish the cooking in the zucchini sauce (two minutes), adding the grated Parmigiano cheese and arugula thinly sliced. Add a little oil before serving.
    WARNING: If you want to save this condiment in freezer, once ready the zucchini, blanched the arugula in boiling water for two minutes, before adding it to the sauce, otherwise it becomes bitter!


    18 July 2011 // flaviabi

    zucchine all'agro 030 (1)

    800 gr. zucchini
    1 lemon
     wild mint
    Extra virgin olive oil
    Cut the zucchini into strips ( 3 cm.) removing the pulp. Boil water with a bit of salt in a pot, when boiling cook the zucchini for 3-4 minutes. Drain and immediately stops the cooking in cold water. Season with lemon juice, salt, pepper, thyme and wild mint and olive oil. Keep in refrigerator before serving.


    15 July 2011 // flaviabi

    lasagne taleggio 006

    Ingredients for 4 people
    350 gr. lasagne
    200 gr. bechamel
    250 gr. Taleggio cheese
    3 zucchini
    1 onion
    1 cup white wine
    1 clove of garlic
    Extra virgin olive oil

    I do not pre-cook lasagna in boiling water, but I put them directly into the baking pan and I cook in their sauce: I like it most! Cut the onion and brown it in a frying pan with oil and a clove of garlic. When golden, add the zucchini cut into strips, chives and basil. Cook for 10 minutes, adding the white wine, salt and chilli. Then proceed to prepare the bechamel sauce.
    Whisk half of zucchini and add to the bechamel. In baking pan put a ladle of beshamel sauce and then a layer of lasagna, add small pieces of Taleggio and continue until the pan is full (at least 4 layers). Put the remaining zucchini in the last layer. Cover the lasagna with 1 cup of water and cook in oven at 200 degrees for 20 minutes.

  10. Stuffed veal

    6 June 2011 // flaviabi

    triangoli farciti 009

    Ingredients (4 people):
    600 gr. Minced veal
    1 egg
    1 slice of bread
    5 leaves of sage
    50 gr. Grated Parmigiano cheese
    12 cooked ham
    12 thin slices of Scamorza cheese
    5 courgettes
    1 spring onion
    15 cherry tomatoes
    1 teaspoon of sugar
    Extra virgin olive oil


    Mix the minced meat with a slice of bread soaked in water, add the egg, Parmigiano, a pinch of salt, and  a pinch of  nutmeg. Work it very well and  let it rest in refrigerator for half an hour. Half an hour later, lay the meat on a sheet of wax paper (should be about 3 cm.) put another sheet of paper on it. Roll it with a rolling pin (or a bottle) to compact the mixture. When ready put it in the fridge for another half hour. In the  meanwhile, cut the courgettes into sticks (by removing the inner pulp) and cook them in a pan with the finely chopped onion and two spoons of olive oil. Cook it for 15 minutes, stirring constantly: the courgettes should result crunchy. Now add the basil leaves, salt and pepper. Put the tomatoes in a baking pan with a little ‘oil, a pinch of salt, a teaspoon of sugar, plenty of oregano and bake at 200 degrees for about 1 hour. It ‘s time to remove the meat from the refrigerator: with a knife cut them into squares and create a sandwich stuffed with a slice of cooked ham and a slice of scamorza. When ready cut  again in half (triangles are more convenient for cooking!). Let them cook in a pan with olive oil, rosemary and sage, on low heat for 15 minutes. Serve the stuffed veal with courgettes and cherry tomatoes.