Tag: basil

Recipe Zucchini, taccole and onions with pistachio and basil crumbs – Italian Cuisine

Recipe Zucchini, taccole and onions with pistachio and basil crumbs


  • 250 g new zucchini
  • 250 g snow peas
  • 250 little onions
  • 60 g shelled and peeled pistachios
  • 60 g of white bread
  • 25 g basil
  • salt
  • extra virgin olive oil

For the recipe of zucchini, taccole and baby onions with pistachio and basil crumbs, peel the zucchini and cut them in half lengthwise. Peel the onions and cut into the largest pieces. Blanch the onions and jackdaws in plenty of salted water for 1 minute. Drain and cool them in ice water. Mix all the vegetables and season with oil and salt. Arrange them on a baking sheet lined with baking paper. Blend the pistachios with the bread and basil and distribute them on the vegetables. Bake at 180 ° C for 18-20 minutes.

Passata

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This is a lovely thick and smooth sauce that is easily made from a glut of fresh ripe tomatoes. It’s great for pasta sauces but can also be used as a part of a marinade or to give a rich tomato flavour to curries, soups and stews. Once made, the cooled passata will keep in the fridge for 3-4 days or freeze away in smaller quantities for up to 2 months.

  • Makes: 1 litre

  • Prep time: 10 mins

  • Cooking time: 50 mins

  • Total time: 1 hr

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.

Ingredients

  • 1tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 5 garlic cloves, peeled and chopped
  • 1.5kg ripe tomatoes, roughly chopped
  • Few fresh basil leaves
  • 1tbsp balsamic vinegar
  • 2tsp caster sugar
  • Salt and freshly ground black pepper

Method

  1. Heat the oil in a large deep pan and gently fry the onion and garlic for 10 mins until very soft. Transfer to a food processor or blender and process to a smooth paste.
  2. Add the chopped tomatoes and basil to the pan and cook gently, stirring frequently, for 20-25 mins until the tomatoes are soft and pulpy. Cool for 10 mins then push through a sieve to make a smooth tomato sauce.
  3. Return the onion paste and tomato sauce to the pan with the vinegar and sugar and simmer gently for 10-15 mins, stirring, until you have a thick passata. Season to taste with salt and freshly ground black pepper. Cool then store in clean jars or sealable containers in the fridge.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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