Tag: zucchini

Zucchini and shrimp risotto, all the ideas – Italian Cuisine

From the happy marriage of zucchini and shrimp, the original recipe and the tasty alternatives to celebrate this great classic

Risotto with fish is one of the great classics of this season and is particularly appreciated in its most delicate version, made with shrimp and zucchini. Three basic ingredients that combine perfectly with each other and take us back to the sweetest evenings at the beach, but also to that desire for summer that you breathe at home when it is still spring. We have prepared it in a classic version (the recipe below) and we offer some variations that will make it unforgettable.

The traditional recipe

Ingredients for 4 people

320 g rice, 250 g courgette, 16 shrimp tails or 40 shrimp, a shallot, extra virgin olive oil, bay leaf, salt, pepper

Method

Shell the prawn tails, remove the black gut and preserve the shells. Wash the shallot, peel it, chop it and keep the peel. Collect the shrimp shells in a saucepan of water with the peel of the shallot, 2 bay leaves and a pinch of salt. Boil this comic while you prepare the rest. Coarsely chop the courgette, sauté the shallot in a pan with the oil for 1 ', add the courgette, after 1' add the rice, toast it for less than 1 ', then start wetting with the comic. After 2 minutes add the half of the coarsely chopped prawns and continue cooking, adding the necessary comic strip, for about another 10 minutes. Remove from heat, add the rest of the prawns and serve complete with freshly ground pepper.

Contemporary variation

To refresh this recipe we suggest adding a few mint leaves and a splash of lime. Do it in the final phase of cooking, dosing these ingredients well according to your personal taste. To avoid that the lime covers all the flavors in fact, it is good not to exceed: you will be in time, once you have tasted the risotto, for a small final addition. These ingredients then, are so scenic to give a exotic twist to this classic recipe: also enhance them in the layering, adding a few whole leaves and a slice of lime without the seeds.

The rock touch

When it comes to zucchini and shrimp it is impossible not to think of the great mixed fried of which we are so fond of. Why not enrich the risotto with this goodness? Let's prepare it in its traditional version as described above, prepare it with a leveled base and serve it by completing it with a small fry of shrimp and julienne courgettes put into flour, fried and salted.

A very good inspiration

The classic recipe of zucchini and shrimp risotto opens the way to other dishes that play with these flavors, conquering us with their simplicity. In the gallery above we have collected many other recipes prepared with rice, shrimp and zucchini that will win you over!

Pasta with zucchini: the 10 best recipes – Italian Cuisine

Pasta with zucchini? It is a real must of Italian cuisine! It is one of those dishes that always go well, in any season and for every circumstance, it can be prepared simply, with only courgettes or by adding other ingredients such as meat, fish, eggs or cheese: a simple pasta with zucchini it can thus become a tasty special recipe that everyone agrees on the table!

The zucchini they are summer vegetables but you can also find them on the market benches all year round in all the variations: long, round, green or striped. From a nutritional point of view, courgettes have a very low calorie content (15 Kcal per 100g), a characteristic that makes them suitable for low-calorie diets. They are poor in salt, refreshing, easily digestible, so they are also ideal for low-salt, slimming, detoxification and for those with digestive problems. For their taste and their organoleptic characteristics they are also one of the first vegetables to be introduced in early childhood. Among the nutrients, they contain mainly potassium, folic acid, vitamin C, vitamin A and vitamin E. In a healthy and balanced diet they are indicated to perform an anti-inflammatory and diuretic action

The zucchini is made like this: easy by nature! Delicate but not trivial. It is one of the most transformative vegetables of the garden: raw or cooked, it lends itself to become the undisputed protagonist of an entire menu from appetizer to dessert or base for a thousand variations on the theme: click here!

Fried or grilled, in a pan or steamed, boiled or lightly scalded, this time the zucchini interprets the perfect ingredient to make a tasty seasoning for a pasta dish healthy, tasty, and even quick to prepare, just think how easy it is to prepare zucchini pesto to add flavor!

With a zucchini and a little imagination, you can prepare a delicious one pasta with zucchini to enrich with ingredients that you already have in your cupboard or those you prefer more. For a first course based on fish, then choose a classic combination: zucchini and shrimp, a delicate and refined condiment that combines the flavors of the earth with those of the sea. At least once, try the tastiest variants with the salmon, the swordfish, the branzino or the cheapest one with the tuna canned: all perfect even for the hottest season. But, pasta with zucchini can also be prepared in autumn or winter: by combining zucchini with eggs and bacon you can prepare a tasty variation of bacon and egg or the zucchini carbonara without meat, which you can enrich with other vegetables or aromatic herbs such as thyme, basil, fennel, parsley or mint. If you like the very creamy first courses, you can replace the eggs with the cheeses: the pasta with zucchini and cream it is a very fast and tasty first course that everyone will love for its perfect taste and balanced between the delicate flavors of the courgette and the soft and creamy touch of the cream. For pepper lovers this spice fits perfectly with the dish but, if you want to give it a refined touch and great visual effect, just add the saffron: the saffron zucchini pasta and salt & pepper pistachios, it's for you!

For the pasta with zucchini you can choose the pasta shapes you like best, in general for long ones such as spaghetti, noodles, bucatini or tagliolini, choose to reduce the courgettes to purée or if you prefer to cut them into sticks for the length so that the pasta can also wrap the dressing in its spiral. The cut of sliced or sliced courgettes is perfect for cooking in a pan or steamed, to season a short pasta format such as penne, shells, sedanini or macaroni; also perfect to be baked au gratin: baked pasta with zucchini of Salt & Pepper

If you are looking for ideas or inspiration for a first course of quick pasta and simple to implement, in this top ten, Salt and pepper has gathered for you the best pasta recipes with zucchini, ranging between all the most famous formats (trofie, penne, spaghetti, taglioni and shells) and the most delicious combinations. Discover with Salt and pepper which of these 10 pasta recipes with zucchini is for you!

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Cold pasta with zucchini: 4 recipes + 1 – Italian Cuisine

With chickpeas, with pesto, with pistachios, with pine nuts or without pasta: which recipe do you choose? Find out how they are prepared

The recipes for preparing pasta salad and zucchini are never enough. So why not join them? Here are four of them to prepare the cold pasta with zucchini and many other delicious ingredients, plus a special recipe, which will accompany you throughout the year (but especially when the courgettes are in season!)

1. Cold pasta with zucchini, chickpeas and feta

It is a complete first course, full of protein and from Mediterranean flavor. Cook some butterflies in abundant salted water, drain them, pass them under cold water and let them cool. Meanwhile, sauté in a pan with a drizzle of oil and one Red onion minced zucchini in cubes. Add salt after cooking and let the zucchini cool too. Season the pasta with the zucchini, gods artichokes in oil cut into quarters, of black olives greek gods chickpeas in box, Cherry tomatoes cut into quarters and crumbled feta. Finish with a round of oil, lemon juice and oregano or prepare a dressing with oil, red wine vinegar, lemon juice, oregano, parsley and mustard.

2. Pennette with pesto, zucchini and rocket

In this pasta there are just all the possible shades of green. Cook the penne and season with oil and pesto. While they are cooling, sauté in the pan zucchini with a clove of garlic. Combine them with the pasta together with the Taggiasca olives, gods dried cherry tomatoes cut into strips and a few flap of roasted pepper in oil cut into cubes. Add some rocket too and let it rest in the fridge for a few hours before serving.

3. Cold pasta with zucchini and pistachios

Prepare a pesto blending two handfuls of parsley, two tablespoons of pistachios (previously toasted in a pan without other seasonings), a clove of garlic deprived of the internal bud, two tablespoons of parmesan grated, salt, pepper and lemon juice.
Boil gods fusilli, stir-fry zucchini with a little oil and let the two preparations cool. At this point season pasta with pesto, courgettes and another two or three tablespoons of roasted and chopped pistachios coarsely.

4. Pine nuts, dried tomatoes and zucchini

This cold pasta is very tasty and tasty. To prepare it, cut the zucchini in slices and sauté in a pan with a chopped onion until they are golden brown. Meanwhile, cook your favorite pasta shape, drain and let it cool. Add the zucchini to the pasta and season with the dry tomatoes cut into strips, plenty of fresh basil, flaked Parmesan cheese and some toasted pine nuts in a non-stick pan without other seasonings. Season with a little oil and balsamic vinegar.

5. Special recipe, zucchini noodles

To amaze your guests, replace the pasta with zucchini spaghetti: lately they are becoming popular on the web. They are obtained with a special kitchen gadget and can be eaten either raw, or sautéed briefly in a pan. In this way you will get a delicious and light gluten-free first course.

Gordon Ramsay Recipes