Zucchini are a must of the hot season, in cubes, rounded, baked, in oil, filled. If you ever had a kitchen garden you know that a dozen zucchini plant can fill the pots for an entire season and the vegetable can be cooked in as many ways as you can think of. And you need a lot of imagination in cuisine during summer time. But what can you do when you haven't noticed that zucchini are growing a bit too much? Pickled in oil and vinegar is a great solution, when there's more than one as it's a very long process. Surely panfried is not an option, the skin is hard and they are mushy inside, not very tasty. Cooked in the oven are just delicious. Not alone but with big new potatoes easy to find in summer time, seasoned with a provinciali herbs mince.
Costata romanesco zucchini, big, one or two
Extra virgin PDO olive oil
New potatoes, big
New potatoes, big
Herbs provinciali freshly picked
Salt
Wash and dry the zucchini, peel, wash and dry the potatoes. With a kitchen knife finely chop (approx. as the rounded thin chips), the big zucchini, cutting out the most part of the 'soul' the internal spongy part with seeds. Finely chop the potatoes. Wash the provinciali herbs, savory, peppermint, pennyroyal, avoiding sage, rosemary, basil, parsley. Prepare a first layer of zucchini in a oiled baking tray, add the mince of herbs, then a layer of potatoes, salt, add, herbs, to obtain four or five layers. At the latter add oil, put in the warm oven at 220°C428°F for about one hour.
Nessun commento:
Posta un commento