Ligurian Stuffed Zucchini

Zucchine ripiene alla Ligure

Ingredients

• Zucchini 700 gr.
• White onions 60 gr.
• Medium eggs 2
• Stale bread 40 gr.
• Capers under salt 8 gr.
• Pine nuts 20 gr.
• Parmesan cheese to be grated 50 gr.
• Extra virgin olive oil 30 gr.
• Black pepper 1 pinch
• Anchovies (alici) 10 gr.
• Whole milk 60 gr.
• Tuna in drained oil 150 gr.
• Thyme 1 spoon
• Bread crumbs 60 gr.

Preparation

To prepare the stuffed zucchini to the Ligurian, first wash the courgettes and boil them in salted water for about 10 minutes and let them cool. Meanwhile, cut the stale bread until it is squeezed into small squares, then pour it into a small bowl and add the milk; let soften while continuing the recipe.

Peel and chop the white onions finely and then chop the anchovies well drained from the preservation oil. Sprinkle a large pan with two tablespoons of oil and fry the onion and anchovies over low heat, taking care not to burn the sauté, stirring occasionally and adding water if necessary.

Meanwhile, drain the zucchini put them in a basin with ice to cool quickly without losing the beautiful bright green. Then remove the ends of the zucchini, then cut them in half lengthwise and empty them with a scoop. Add the pulp obtained from the zucchini to the fried onion and anchovies, letting it cook for a few minutes. Once cooked, put aside the sauté with zucchini in a bowl.

In the meantime, chop the pine nuts and the desalted capers in a mixer and finally add the stale bread cut into cubes and blended to obtain a homogeneous mixture. Add the mixture to the base of onions, anchovies and zucchini pulp.

Add the grated Parmesan, the beaten eggs and then season with salt, pepper and thyme, then add the breadcrumbs and mix well with a spatula. Then fill the zucchini with the mixture and place in an oiled pan, sprinkle with breadcrumbs and cook in preheated oven at 250 ° in grill mode, for about 10-12 minutes, until they have a nice golden crust. When you take them out of the oven, let them rest for 5 minutes and your stuffed Ligurian zucchini will be ready to be tasted!

Storage

We recommend eating the freshly prepared Ligurian courgettes, but if you wish you can keep them in the refrigerator, airtight, for a couple of days at most. Freezing is not recommended.

Advice

The zucchini mixture should be compact but not too dry. To empty the zucchini, as an alternative to the digino, you can use a teaspoon; however, be careful not to overdo it too much; the zucchini must not be too thin! If you want to avoid greasing the pan with oil, you can line it with baking paper!

Tomato Soup

Ingredients

• Tomatoes San Marzano: 400 gr.
• Extra virgin olive oil: 30 gr.
• Basil: 5 leaves
• Garlic: 1 clove
• Fine salt; j.e.

Preparation

To prepare the tomato soup in your home kitchen, the first thing to do is finely chop a red onion and let it dry in a saucepan together with a clove of garlic and a little extra virgin olive oil.

In the meantime, the red tomatoes are cut in half (about 400 grams for two people) and, once the garlic has been removed, they are added to the sautéed mixture. 

Pour half a liter of water into the pot, adjust to salt and mix well. While the tomatoes are softened in the saucepan, halfway through cooking, a glass of puree is added. 

You continue to mix gently for a few minutes and then you just have to serve the tomato soup, perhaps with a little basil leaves in the plate and some croutons of bread.

Penne Pasta with Arrabbiata Sauce

Di DC - Opera propria, CC BY-SA 3.0, Collegamento

Ingredients

• 400 g di pomodori maturi
• 400 g di penne
• 1 peperoncino rosso
• 2 spicchi d'aglio
• olio
• prezzemolo qb
• pecorino romano qb

Prep Time: 5 min
Cook Time: 10 min

Preparation

Cut the garlic into thin slices and in a pan I make the oil flavor.

Add the chili in strips. Meanwhile, remove the peel of tomatoes (with the appropriate tool or blanched for a few moments), remove seeds and filaments, then reduce the pulp into strips.

Before adding tomatoes to the pan, remove the garlic.

Cook the pasta in plenty of salted water. Meanwhile, let's go the sauce on a sweet flame. After six minutes drain the penne and finish cooking in the pan, with the sauce.

Plate and complete the penne with grated pecorino cheese and chopped parsley.

Lady's Kisses

Baci di dama



Di Caravita81 - Opera propria, Pubblico dominio, Collegamento


Ingredients

• 150 gr of flour 00
• 150 gr of peeled almonds
• 150 gr of caster sugar
• 150 gr of cold butter
• dark chocolate j.e.

Prep Time: 30 min
Cook Time: 15-17 min
Rest Time: 3h
Servings: 8 / 40 pieces

Preparation

Arrange the almonds on a baking sheet and leave to toast in a preheated oven at 180 degrees until lightly browned. They will not have to brown too much or they will be bitter. Let them cool and transfer them, together with half the granulated sugar, into a mixer's jug. Chop them at the highest speed proceeding several times, to prevent the almonds from releasing an excessive amount of their oil. You will need to obtain a fine and homogeneous flour.

Collect the mixture inside the planetary bowl with the flour, the diced butter and the remaining sugar. Assemble the hook K and work the mixture at a low speed until a homogeneous paste is obtained.

Give it the shape of a loaf, wrap it in the food film and place in the refrigerator for at least 2 hours. After this time remove the dough from the refrigerator and, with your hands, form balls about 1 cm. Arrange them by hand on several baking sheets lined with parchment paper, spacing them appropriately. Let it cool in the freezer for at least 1 hour. After this time cook the biscuits in the preheated oven at 140 ° for 15-17 minutes.

Remove from the oven and let them cool, leaving them inside the pans. Meanwhile, melt the chocolate in the way you like (in a bain-marie or in the microwave) and, using a teaspoon, take a small amount necessary to couple the biscuits. Let the chocolate solidify and the lady's kisses are ready to serve.