Tag: courgettes

Recipe Sea bass, asparagus, courgettes and baked carrots – Italian Cuisine

Ingredients

1 pc clean bass
400 g white asparagus
20 pcs dried tomatoes
8 pcs new carrots
4 pcs new zucchini
pitted Taggiasca olives
vegetable broth
rocket salad
dry white wine
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe of sea bass, asparagus, courgettes and baked carrots, peel and cut the zucchini and asparagus into large pieces; peel the carrots; chop the dried tomatoes. Put the sea bass in a baking dish with the zucchini, asparagus, carrots, dried tomatoes and a handful of Taggiasca olives; season with oil, salt and pepper, 4-5 ladlefuls of broth and 1/2 glass of white wine. Bake at 200 ° C for about 30 minutes. Serve the sea bass with the vegetables, adding the rocket leaves.

Stuffed courgettes: the best recipes – Italian Cuisine

Experience new tastes or get closer to traditions, free your imagination in the kitchen: prepare the stuffed zucchini!

Cut it into small pieces, like a boat or leave them whole; svuotale, fill them with meat, vegetables, fish or simply eggs and cheese, pasta or rice. Cook in the pan or in the oven or just scald. Enjoy it as an appetizer, as a side dish, as a main course or as a main course. Bring them to the office, prepare them for an informal dinner or a special occasion! Stuffed courgettes are a simple and versatile preparation to eat in any season!

Search in this special section dedicated to best recipes of stuffed zucchini to find ideas, classic or original ideas. Discover new combinations, verification how to clean, cook and prepare zucchini long or round. Choose the recipe that inspires you the most: stuffed with Ligurian, vegetarian, with ricotta or with the sausage, with ham and vegetables or with a good one risotto. Bring your stuffed zucchini to the table, surprise yourself and conquer your guests with simple, fancy and Mediterranean-style dishes: made with common ingredients, easy to find or already in your cupboard.

You can serve the stuffed zucchini as the first: the recipe of warm risotto in zucchini (round) with mint and pine nuts it is a tasty light dish, easy to prepare, to surprise your guests with a choreographic effect and with appetizing lightness.

Among the great classics of Italian cuisine there are the Ligurian stuffed zucchini, of peasant origin: you have to cut the courgettes lengthwise and stuff them with bread soaked in milk, minced meat, mushrooms, egg, grated parmesan and marjoram. You can serve them as a side dish but also as a second course.

If you are looking for some even more appetizing pairing, then try the zucchini with mortadella: the filling, in addition to diced mortadella, includes string beans, potatoes, spring onion, parmesan, eggs and parsley. For zucchini, we recommend cooking them whole in boiling salted water for a few minutes, before cutting them in half lengthwise and digging the pulp with a teaspoon.

In short, all you have to do is decide which of these best recipes enjoy first. Wear the apron and have fun in the kitchen: the result is guaranteed!

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/stuffed-courgettes-the-best-recipes-italian-cuisine html

Recipe Eggs with the eye, courgettes and roasted artichokes – Italian Cuisine

Ingredients

50 g fresh baby spinach
4 pcs artichokes
4 pcs eggs
2 pcs small new zucchini
lemon
chili pepper
butter
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of roast eggs, courgettes and roasted artichokes, peel the artichokes, keeping a piece of stem, and cut them in half; remove the internal beard and dip them gradually in a basin with water and lemon juice. Dip them in boiling salted water and acidulate with 1 lemon wedge, cook them for 5-6 minutes. Drain and sauté in a pan with some butter and a little oil for 3-4 minutes. Roast in the same way also one of the two zucchini, cut into strips along the length, and the spinach. Cut the other courgette into slices and distribute it in the pan, cleaned and greased with a little butter. Add the 4 eggs and cook them in the bull's eye for 3-4 minutes, with a pinch of salt on the egg whites. Arrange the eggs in a tray and serve them surrounded by artichokes, courgettes and roast spinach; complete with chilli to taste, salt and pepper.