Subscribe via RSS

Green or clear, round or long? For each courgette his recipe – Italian Cuisine


Distant relatives of the pumpkin, le zucchini were imported into Europe from Central America around the 17th century. There are various types: dark green and light green, round and elongated ones, those with or without flowers. Their season is summer, even though they are now all year round. But which courgettes to choose when you're at the market? The answer it depends on what you intend to cook.

Which courgettes to choose in the kitchen?

The best way to cook le round zucchini it is to do them filled. Their shape, which resembles that of an egg, seems to be made on purpose to be stuffed. With what depends only on the tastes of the diners or the imagination of the chef on duty. If you opt for the light version, you can make round zucchini in the vegetable garden. For a second a little more substantial but still healthy here are the round zucchini stuffed with meat or with growth.

Long and green, in the pan or in the sauce

The elongated zucchini with a green color they are richer in humidity, therefore during cooking they are more juicy. For this they can be used as filling, as in the case of pizza with leeks and zucchini, or zucchini cake, pine nuts and raisins. For the same reason, this variant is also indicated as a base for a sauce (for example for pasta with guitar with zucchini), to be cooked in the pan or for a fried julienne.

Of (zucchini) cooked and raw

The zucchini mignon with the flower, besides being scenographic, they are particularly tender and sweet. To preserve and enhance its flavor is better to use them raw, for example for a pinzimonio of mini courgettes and cucumbers or for a fresh and quick pasta to prepare, such as fusilli with raw zucchini and aromas, without forgetting to add flowers too.

Yellow zucchini, ideal for risotto and velvety

Very common in Friuli and in Veneto, the yellow zucchini they differ from the green ones in addition to the color of the peel also for the flavor, so sweet that in some cases reminiscent of pumpkin. They are mainly used to make risottos, but are also suitable for other uses in the kitchen. The best way to enhance its qualities, however, is to do one velvety. To prepare it you need six yellow zucchini, a carrot, a shallot, half a stalk of celery, water oil, salt, pepper and pumpkin seeds. It begins with a sauté of shallots, carrot and celery. Then the courgettes are cut into small pieces and covered with cold water. They are cooked over a medium heat for half an hour and, once they are warmed, they are blended with the mixer. The velvety goes served hot with a sprinkling of pepper and pumpkin seeds.

WE COOKED FOR YOU

Stuffed round courgettes

WE COOKED FOR YOU

Zucchini cake, pine nuts and raisins

WE COOKED FOR YOU

Fried Julienne

WE COOKED FOR YOU

Fusilli with raw zucchini and aromas

WE COOKED FOR YOU

Round courgettes with vegetables

WE COOKED FOR YOU

Courgette packets

WE COOKED FOR YOU

Contour of melissa zucchini

WE COOKED FOR YOU

Crunchy pie with zucchini

WE COOKED FOR YOU

Pea soup, zucchini and borage

Blue water, clear water … also for boiling and frying – Italian Cuisine


"Water that does not expect … water that breaks the mountain … water that has made evening and now retires" sang De Andrè. Water to quench their thirst, to purify themselves and, finally, to cook, the mother of all the raw materials that, nevertheless, does not always receive the attention it deserves. It all starts from there.

THE'attention to drinking water it starts to be very tall and is full of waters of all kinds. But when it comes to make a batter, stretch a broth or use it to boil so here is that the water becomes unique and generic, as if it were the same thing. Mind you, those in the trade obviously know how important its majesty is to water, but information on the ideal water for cooking has not yet been sufficiently disclosed.

In steaming, for example, quality water is essential since the undesirable elements present in the tap water (flavors, odors, limestone …) are transferred and absorbed by food, while in the boiled cooking with refined water means that the meat fibers become softer, tastier and more digestible. Even the water with which vegetables are washed is essential and must be filtered (possibly).

173014Last but not least sometimes we need bubbles, capable of guaranteeing perfect fries: the recipe for a light and delicate but at the same time voluminous batter seems to be water at the maximum gassing and at a degree of temperature.

And yet in a society that pays attention to the quality of raw materials, zero km, biological, biodynamic and healthy food, there is not (not always at least) due care towards what is the most important ingredient, the primigenial. Not to mention that sometimes it is even a protagonist ingredient, like water cake. And when it is not, it seems to contribute not just to the yield of a recipe. True or not anyone who has heard what is said about the focaccia di Recco or the Neapolitan pizza. Or even on mayonnaise. In short, there are rumors that the secret lies in the water. Just an addition, as long as it's quality, and it makes the difference.

173017Let's start by saying that the ideal water for cooking must be crystalline and poor in salts, but above all he must know how to play an ancillary role, knowing that he is not a prima donna but also knowing that he is the so-called conditio sine qua non; Its task is difficult because it must enhance itself by remaining neutral, without removing or adding flavor. Instead, it must exercise the discreet and balanced task of enhancing the natural taste of the ingredients, without being the protagonist. In addition to the organoleptic aspect of the water, we therefore need the correct temperature and the so-called carbonation perlage. Remember then that sometimes the trick is in the water that would otherwise be thrown. An example for everyone? Artichoke water.

Emanuela Di Pasqua,
April 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE