Tag: courgette

Recipe Squid stuffed with potatoes and turnip greens, courgette sauce and confit tomatoes – Italian Cuisine

Ingredients FOR THE ZUCCHINI SAUCE

200 g vegetable broth
4 courgettes
1 shallot
extra virgin olive oil
salt
pepper

Ingredients FOR THE SQUID

8 squid
500 g red potatoes
100 g clean turnip greens
extra virgin olive oil
vegetable broth
laurel
Juniper berries
garlic
salt
pepper

Ingredients FOR TOMATOES

500 g datterini tomatoes
Brown sugar
garlic
thyme
marjoram
extra virgin olive oil
salt

Duration: 2 h

Level: Medium

Doses: 4 people

FOR THE ZUCCHINI SAUCE
Cleanse the courgettes and cut them into pieces. Dip them for 1 minute in boiling salted water and cool them in water and ice. Brown the chopped shallot in a pan, add the courgettes and cook them for 1 minute, then sprinkle them with the broth. Cook for 8-10 minutes and blend with the immersion blender, adding 2-3 tablespoons of oil slowly. Season with salt and pepper.

FOR DATTERINI TOMATOES
Wash the datterini tomatoes, plunge them into salted water and cool them in water and ice. Peel and season with 1 tablespoon of brown sugar, one
pinch of salt and a drizzle of oil. Place them well apart on a baking sheet covered with baking paper, add garlic, thyme and marjoram, then bake at 120 ° C for 1 hour and 30 minutes. Once out of the oven, remove the aromas, let them cool and keep them in oil.

FOR THE SQUID
Clean the squid, separating the body from the tufts. Eliminate the internal bone and the external skin, then remove the leathery "beak" in the center of the tufts. Rinse them under water, dry and season with oil and salt. Sear the sacks of squid in a hot pan, turn them as soon as they swell and cook for 1-2 more minutes. Deglaze the pan with a ladle of vegetable broth and keep it to flavor the filling.
Jump quickly in a clean and very hot pan also the tufts, seasoned with oil and salt, and set them aside.
Boil the potatoes with the herbs for about 40 minutes, peel them and pass them through a sieve; season them with oil, salt and pepper.
Seared turnip greens in boiling water, cool them in water and ice, then cut them into pieces and sauté them in a pan with 1 clove of garlic, salt and pepper. Let them cool and incorporate them into the mashed potatoes, also adding the chopped tufts, the cooking liquid from the squid bags, salt and pepper.
Stuffed the sacks of squid with the filling and close them with a toothpick. Warm them in the oven at 180 ° C for 5 minutes and serve with the zucchini sauce and the datterini tomatoes.

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Turbanti di sea bass and courgette recipe with tuna – Italian Cuisine

Ingredients

4 sea bass fillets
2 courgettes
100 g drained canned tuna
2 coppery tomatoes
garlic
parsley
basil
chives
chili pepper
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Medium

Doses: 4 people

For the recipe of sea bass and courgette turbans with tuna, grate one of the two courgettes with a large hole grater. Stew it in a pan with a tablespoon of oil, salt and pepper for 3-4 '. Add the chopped tuna and a sprig of chopped parsley and basil with a little garlic and cook for another 1-2 '. Slice the other courgette into thin strips, helping yourself with a mandolin.

Peel the fillets and roll them into a turban, leaving the part that was in contact with the skin on the outside. Surround them with two slices of courgette, arranged in a ring. Fill the turbantini with the tuna courgettes and secure them with toothpicks. Cut the tomatoes into thick slices and arrange them on the bottom of a baking dish, leaving the 4 larger central slices in the center.

Place the 4 turbans on the latter. Drizzle with oil and bake at 200 ° C for 20-25 ', then remove the turbantini with their 4 tomato slices from the pan; add the chopped chilli, basil and chives in the pan and mash the remaining tomatoes with a fork, obtaining a sauce: serve it with turbantini.

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Courgette and raw flowers parmigiana – Italian Cuisine

Clean the courgettes and flowers: remove the ends from the courgettes and cut them into thin slices lengthwise; remove the base and pistils from the flowers and open them (so as to spread them in a single sheet).

Grease the pan and start composing your Parmigiana: create a layer of zucchini, salt, then create a layer of flowers, finally add mozzarella and a drizzle of oil.
Keep it up, creating other layers from zucchini.

Finish with a layer of courgettes, season with a drizzle of oil and then with the grated Parmesan, then cook for about 40 minutes in a static preheated oven at 180 ° C.

The raw zucchini and flowers parmigiana is ready: let it rest for at least 10 minutes before serving.