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.
Let'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