Tag: zucchini

Piedmontese marinated zucchini: the recipe – Italian Cuisine

A tasty side dish that goes perfectly with summer dishes, both meat and fish, prepared with an ancient method of regional tradition: today we talk about Piedmontese marinated zucchini!

This preparation of zucchini (and many other recipes) takes its name from a typical lake fish of the Piedmont – the carpione – which was preserved in this way before the advent of refrigerators. This is a very fast and functional method that includes one marinating with a mix of vinegar is wine and allows foods to stay for a while, even in the summer heat, preserving flavor, taste and nutrients. Over time this type of conservation has evolved and is now also used with meat, fish of different types, vegetables and even fries.

The recipe of marrow zucchini

There recipe of Piedmontese marinated courgettes is simple and quick to prepare: the indication is to marinate the courgettes for at least 24 hours before consuming them.

Ingredients

1 kg of fresh zucchini
garlic and onion
high quality wine vinegar
extra virgin olive oil
salt
sage

Method

Start by washing the zucchini and cutting them into very thin sticks. With hot oil (remember to use a fry oil of excellent quality) fry until completely browned and leave to dry on a plate with absorbent paper. Adjust by salt and let them cool.

Season the zucchini with sage and a few cloves of garlic in a container and go on to prepare the onion for marinating. Slice one of medium size, peel it carefully and sauté in a pan with a little oil. When the onion is dried but still transparent, add a little water and a glass of wine vinegar and boil for a few minutes, then let it cool. When the onions and their liquid are cold, pour them over the courgettes.

Then cover the container and place the Piedmontese marinated zucchini in the fridge, waiting at least 18/24 hours before eating.

Pasta and zucchini free cheese, all the ideas – Italian Cuisine

Seasoning pasta with zucchini is a great timeless classic. We like it because it is delicate, simple to prepare and perfect for saving those evenings when the head and the refrigerator seem too empty to produce something good. And instead, here it is, in all its goodness. Even without cheese. Which certainly gives flavor, intensity and taste, but often weighs down dishes and ends up covering the delicate taste of zucchini.
But before discovering how we combined pasta and zucchini in our collection, here are some ideas to never get bored.

Integral, it's the right time

If you are looking for an excuse to eat whole wheat pasta, courgettes are the perfect idea for you. Have fun playing with different pasta shapes and enrich the topping to your liking with other vegetables, fish or bacon and diced speck. And after experimenting, you can continue with legume based pasta, but also rice and soy noodles …

Long live the cream

One of the most delicious ways to serve pasta and zucchini is to prepare a cream with the blanched vegetables, a little fresh garlic, extra virgin olive oil and a pinch of salt. It will become a wrapping and tasty condiment, perfect for turning every first dish into a truly special dish, especially if made with fresh pasta or spaghettoni.

The extra touch

If you love strong flavors, enrich your basic preparation with taggische olives, chilli, anchovy fillets in oil or peppers. The elegance of pasta and zucchini will not be lost. For a more delicate result instead, bet on cherry tomatoes, pine nuts, almonds and fish fillets stir-fried and … enjoy your meal!

In the gallery above, our recipes with pasta and zucchini.

Grilled zucchini. 10 ideas to use in the kitchen – Italian Cuisine

When a simple summer side dish like grilled zucchini can turn into a rich and original dish

Grilled courgettes are the perfect side dish for the summer, but not only. Here's how to turn them into one extraordinary single dish.

Summer with zucchini

In this season the courgettes are tender and sweet and bringing them to the table is always a pleasure.
They are very versatile vegetables and can be prepared in many ways. Do you know that they are also very good to eat raw? If you are curious, read the article A menu based on raw zucchini.

How to grill courgettes

The easiest way to prepare zucchini is to grill them and the secret of a good grilled zucchini, in addition to the quality of the raw material, is the cut. The slices must indeed be cut in length with a mandolin or with a very sharp knife. The perfect thickness? About half a centimeter. If you use round zucchini, remove the two ends and then cut into slices.
Then heat one grill or a plate which must be hot at the time of cooking. You can also use one no stick pan always hot. In this case it is not necessary to add oil or other seasonings. If you have a barbecue even better, but be careful not to toast them too much.
Courgettes should be cooked for 3-4 minutes per side: remember not to turn them continuously on the plate.
The characteristic of grilled courgettes are the cooking lines and must be well defined on both sides.

The perfect seasoning

Grilled courgettes are also good simply seasoned with oil and salt, but we explain how to make this emulsion very tasty and fragrant for an even tastier side dish.
In a small bowl put extra virgin olive oil, salt, ground pepper, garlic crushed or cut into small pieces, vinegar or lemon juice and leaflets of parsley or mint.
Let the mixture rest for a few minutes and then pour it over the zucchini.
If you prefer a thicker seasoning add to this emulsion also light yogurt.

Recipes with grilled zucchini

Grilled courgettes are not just a side dish, but can turn into more complete recipes.
We offer you in the tutorial some ideas very simple and fast, perfect for the summer.

Gordon Ramsay Recipes