Published by tony April 5th, 2008
Zucchini al Forno
For this Italian recipe, try baking the zucchini slices on the top rack of the oven. They come out crispy and taste as if they were pan-fried. Enjoy!
Ingredients:
2 tbsp olive oil
2 lbs medium zucchini
2 extra large eggs
1 1/2 cups dry breadcrumbs
1/4 cup freshly grated Romano cheese
1 tsp minced garlic
2 tsp minced parsley leaves
1 tbsp minced fresh basil
Salt
Freshly ground black pepper
2 tbsp olive oil
Preparation:
1 - Adjust rack to upper portion of oven and preheat to 375F. Brush a large jelly roll pan with 2 tbsp olive oil. Set aside.
2 - Scrub zucchini and blot dry with paper towel. Trim the ends. If zucchini are about 6 inches in length, leave whole; if larger, slice in half crosswise. Cut lengthwise into 1/4-inch slices, discarding the first and last slice of each zucchini.
3 - In a bowl, beat eggs with a fork. In another bowl, combine all of the remaining ingredients except the olive oil. Dip the zucchini slices in eggs, then dredge on both sides in breadcrumb mixture. Arrange slices in a single layer in pan. Drizzle about 1/2 tsp olive oil over each slice. Bake until slices are lightly golden on top, for about 5 minutes. Remove from the oven and turn slices. Continue to bake until slightly crusty and lightly golden, for about 5 to 7 minutes.
4 - Using a metal spatula, transfer to a platter. Arrange in a slightly overlapping pattern and serve immediately.
Serves 6 to 8
Mangiare!
Published by tony March 28th, 2008
Pasta Primavera
There are many different vegetable combinations for Pasta Primavera. Since Primavera means spring, my version of this classic Italian recipe includes zucchini and tender asparagus. Enjoy!
Ingredients:
1 1/2 lbs asparagus
1 lb zucchini
3 tbsp olive oil
3 tbsp unsalted butter
2 large garlic cloves, thinly sliced
1 cup thinly sliced scallions
Salt
Freshly Ground Black pepper
1 lb Gemelli (twists)
1 cup chicken broth
1/2 cup freshly grated Parmigiano cheese
Preparation:
1 - Wash the asparagus several times in lukewarm water. Refresh in cold water, drain well and blot dry with paper towel. Slice off tough ends. If asparagus are thin they will not have to be peeled; if larger, peel the lower portion with a vegetable peeler. Slice diagonally into 1-inch thick lengths and place the tips in a separate bowl.
2 - Scrub the zucchini and blot dry with a paper towel. Trim both ends and cut into 2-inch lengths. Slice each piece into 1/2-inch strips.
3 - In a large saute pan, heat olive oil over medium heat, then add 3 tbsps butter. Stir in garlic and saute until lightly golden; then discard with a slotted spoon. Add the scallions and cook until tender-crisp, about 2 minutes. Add the bottoms of the asparagus and cook until barely tender, for about 2 minutes. Add the zucchini and cook, stirring constantly with a wooden spoon until tender, about 2 minutes. Stir in asparagus tips, 1 tsp slat and pepper; continue stirring and cook until tips are barely tender, about 2 minutes. (do not overcook the tips of they will fall apart when tossed with the pasta).
4 - While you are cooking the vegetables, cook the pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly.
5 - Mix half of the vegetables, heated chicken broth and Parmigiano cheese with the pasta; toss well. Spoon the remaining vegetable mixture on top and serve with additional freshly grated Parmigiano cheese.
Mangiare!
Serves 4 to 6
Published by tony January 3rd, 2008
Baked Eggplants with Tomato and Mozzarella
This delectable combination of flavors and textures makes this Italian recipe a classic! You can also use potatoes, zucchini, or artichoke hearts or a combination of them all. Plenty of crusty bread for mopping is essential. Mangiare!
Ingredients:
2 long eggplants
3 tbsp extra virgin olive oil
1 cup ready-made or homemade tomato sauce
4 oz mozzarella, sliced
1 cup freshly grated Parmigiano Reggiano
10-15 fresh basil leaves, shredded
Sea Salt and freshly ground black pepper
Preparation:
1 - Cut the eggplants into disks and discard the ends. Sprinkle with salt and lay in a colander. Place a plate directly on top of the eggplants and put a weight on top so it presses down onto them. Stand the colander in the sink for 1 hour while any bitter juices drain away.
2 - Preheat the oven to 400F and lightly grease an ovenproof dish or baking pan with a little of the olive oil.
3 - Rinse and pat dry the eggplant slices, then brush lightly with the remaining oil. Bake the eggplants on both sides until soft and slightly browned.
4 - Next, start to fill the dish or pan, adding the salt and pepper as you go along. Put a layer of tomato sauce in the bottom, then add a layer of eggplant slices, a layer of mozzarella slices, another layer of tomato sauce, a sprinkling of Parmigiano Reggiano, and a few torn basil leaves. Repeat until the dish or pan is full, finishing with a thick layer of tomato sauce, Parmigiano Reggiano, and basil.
5 - Bake in the oven for about 30 minutes. If your layers fill the dish or pan, place it on a baking sheet to catch any drips. Remove from the oven and let stand for about 5 minutes before serving.
Serves 4 to 6
Published by tony January 1st, 2008
Classic Italian Rice Salad - insalata di riso
A real classic Italian recipe for any Italian summer! For the best presentation and taste, make sure the vegetables are cut evenly. Remember to dress the vegetables and the rice while they are still warm so they absorb the flavors from the other ingredients. This is a great salad for picnics and barbecues - or in fact for any outside eating and parties. You can vary the ingredients according to your personal taste.
Ingredients:
1 1/4 cup long-grain rice
1 medium potato, chopped
1 carrot, chopped
2 oz green beans, coarsely chopped
1 small zucchini, coarsely chopped
2 hard-boiled eggs, finely chopped
4 anchovy fillets, chopped
1 tbsp capers, rinsed and coarsely chopped
1 tbsp chopped fresh flatleaf parsley
For the Dressing:
6 tbsp extra virgin olive oil
2 tsp lemon juice
Sea Salt
Freshly ground black pepper
Preparation:
1 - Boil the rice in lightly salted water for about 20 minutes, or until tender. Drain the rice thoroughly and set aside in a large bowl.
2 - Boil the potato for 5 to 10 minutes. Add the carrot and cook for an additional 5 minutes, then add the beans and zucchini and cook until all the vegetables are tender but not soft. Drain thoroughly, then cut into even dice.
3 - Add the eggs, anchovies, capers, parsley, and vegetables to the warm rice and mix thoroughly. Use a very large spoon or your hands to distribute everything evenly.
4 - Combine the olive oil and lemon juice, then pour the dressing over the rice. Mix again and season to taste. Let stand for at least 1 hour before serving so the flavors have time to develop.
Serves 4 to 6
Published by tony July 3rd, 2007
Paglia e Fieno
Ingredients:
4 tbsp butter
1 pound fresh peas, shelled
1 pound mixed fresh green and white spaghetti or tagliatelle
7/8 cup heavy cream
1 tbsp olive oil
2/3 cup freshly grated Parmesan cheese
pinch of freshly grated nutmeg
salt and pepper
Preparation:
1 - Melt the butter in a large saucepan. Add the peas and cook, over a low heat, for 2-3 minutes.
2 - Using a measuring pitcher, pour 5/8 cup of the cream into the pan, bring to a boil, and simmer for 1-2 minutes, until slightly thickened. Remove the pan from the heat.
3 - Meanwhile, bring a large pan of lightly salted water to a boil. Add the spaghetti or tagliatelle and olive oil and cook for 2-3 minutes, until just tender, but still firm to the bite. Remove the pan from the heat, drain the pasta thoroughly, and return to the pan.
4 - Add the peas and crean sauce to the pasta. Return the pan to the heat and add the remaining cream and the grated Parmesan cheese. Season to taste with salt, black pepper, and a pinch of grated nutmeg.
5 - Using 2 forks, gently toss the pasta to coat with the peas and cream sauce, while it is heating through.
6 - Transfer the pasta to a serving dish and serve immediately, with extra Parmesan cheese.
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