This is a very simple recipe that I found in the Italian book “Le ricette di Osterie d’Italia”. The zucchini are boiled in the marinade and then left to cool. It can served as part of a spread of antipasti, … Continue reading Marinated Zucchini (Zucchine marinate)
Fried steak is a typical dish from the Italian region of Piemonte. Morsels of beef are breaded with flour, eggs, and breadcrumbs, and then deep fried until golden brown and crispy on the outside and tender and juicy medium rare … Continue reading Fritto Misto alla Piemontese (Fried Steak, Mushrooms, and Zucchini)
Flan di zucchine is a typical dish from Piemonte that we enjoyed at Due Lanterne in Nizza Monferrato. It is a savory flan (pudding) filled with zucchini and served with a lukewarm tomato salsa, basil, and extra virgin olive oil. … Continue reading Flan di Zucchine
The first time I prepared this risotto it was very much an improvisation because I had some zucchini that needed to be used up, and I regretted not taking photos for the blog. But it was a good excuse to … Continue reading Risotto with Zucchini, Pine Kernels and Basil
Scarpaccia is a zucchini cake from the northern coast of Tuscany. There are two versions: savory from the town of Camaiore, and sweet from Viareggio. I had already prepared and blogged about the savory version, so now it’s time for … Continue reading Scarpaccia di Viareggio (Zucchini Cake)
We are sailing in the Maddalena archipelago on the north side of Sardinia in the Mediterranean. The galley on board is very limited, but last night we anchored in a bay away from any village with restaurants. The view on … Continue reading Cooking on board: Oven-baked Sarago with Eggplant and Zucchini
Still more recipes to go from the memories of our trip to Southern Italy last year. We had dinner at Già sotto l’arco* in Puglia and the dish I remember the best was squid ink tortelli filled with tuna and … Continue reading Tuna Ravioli (Ravioli al Tonno)
At seafood restaurant Angiolina in Pisciotta, south of Naples, I enjoyed a wonderful seafood and vegetable soup. Back home I made my own version. You can easily adapt it to what is available and seasonal, in terms of both seafood … Continue reading Seafood and Vegetable Soup (Zuppa Mediterranea)
One of the best dishes from our trip was right on our first night at Taverna Estia, ricciola with zucchini ‘scales’ and a smoked cheese sauce. And although my plating skills (and especially patience) are not of Michelin star quality, … Continue reading Amberjack with Zucchini and Smoked Cheese Sauce (Ricciola con Zucchine e Salsa di Scamorza)
This dish was inspired by something we had in a restaurant in Corsica last year: roasted eggplant, zucchini, and bell peppers, that are subsequently baked with a generous amount of cheese. The Sardinian pecorino I used for my own rendition … Continue reading Baked Vegetables with Cheese
Stefano Arturi is an Italian food blogger who lives in the UK and has blogs in both Italian and English. He always has interesting traditional recipes and does a lot of research about the historical background of recipes. Recently he … Continue reading Scarpaccia Salata (Savory Zucchini Cake)
It is really too warm to be cooking, especially to turn on the oven, but after hardly anything new for weeks I really felt like cooking something. The recipe for this filling is pesto-inspired, with basil, pine nuts, parmigiano, and … Continue reading Zucchini Stuffed with Pine Nuts and Basil
This is how sea bream (daurade) was served to us in Corsica: cooked in the oven with some colorful vegetables. When ordering fish on Corsica, be careful about the price. On the menu this daurade was listed as 12 euros … Continue reading Oven-Baked Sea Bream (Daurade au Four)
At Trattoria La Saletta in Alghero, Sardinia, I enjoyed some delicious mutton ravioli (ravioli di pecora) with crunchy vegetables. Since mutton (the meat of a mature sheep) is not available in the Netherlands, I decided to make something similar using … Continue reading Lamb Ravioli with Crunchy Vegetables
This is what I had for dinner tonight (followed by a secondo of chicken breast). Spiralized Zucchini (also known as zoodles) is so well known as substitute for real pasta, that we’d almost forget that it is also really good … Continue reading Spaghetti with Spiralized Zucchini
A couple of months ago, completely out of the blue, I received a message from Premshree of polkadotsocks.net. He mentioned he would be visiting Amsterdam, and wondered if I’d be interested in sharing a meal together. It’s always fun to … Continue reading Food Blogging International: Premshree’s Coconut Red Lentil Curry
The nice thing about buying shrimp with heads and shells is that you can make a very flavorful shrimp stock using those heads and shells. Together with zucchini and tomatoes, this makes for a very nice risotto. To have a … Continue reading Risotto with Shrimp, Zucchini, and Tomato
When I saw swordfish on sale at the market, I knew what we were going to have for dinner. I love swordfish, but it is often hard to get it fresh (frozen means it will be dry) and for a … Continue reading Grilled Swordfish with Ratatouille
Zoodles are noodles made from zucchini. You make them with a gadget called a spiralizer. There are electric ones as well has hand-operated models. I got one of the latter after reading ChgoJohn’s blog post about the spiralizer he had … Continue reading Zoodles with Fish and Eggplant Ragù (Tagliatelle di Zucchine al Ragu di Pesce e Melanzana)
Lamb shank is one of my favorite cuts of meat, especially when cooked sous-vide. It is so flavorful, tender, and moist. And so I keep coming up with new ways to prepare it. In this case I thought it would … Continue reading Lamb Stew with Smoked Paprika and Zucchini
My old-fashioned butcher (which is not a bad quality at all in a butcher) is slowly catching up to new trends, and is now dry aging beef. I picked up a dry aged strip steak (called entrecote in the Netherlands) … Continue reading Strip Steak with Parsnip, Zucchini and Potatoes
Sea bream is a lean flavorful fish, also known by its French name daurade or dorade (orata in Italian). It is often served in restaurants in the south of France, so here I paired it with ratatouille from that same region. Ratatouille … Continue reading Sea Bream with Crunchy Ratatouille and Flavored Brown Rice
The combination of shrimp and pesto may sound strange, but you can find pasta with this pairing of ingredients on the menu of many restaurants in Italy or on Italian blogs . And the combination does work. In fact, if … Continue reading Linguine with Shrimp, Pesto, and Zucchini
Blecs is a pasta shape from Friuli. Blecs are triangular, square or lozenge shaped fresh pasta, similar to quadrucci or maltagliati. I tasted them for the first time at Trattoria Ai Cacciatori in Friuli, where the blecs were made with nettles and … Continue reading Blecs with Nettles, Lamb and Crunchy Vegetable Ragù
When I saw a recipe from Le Ricette di Baccos with a zucchini ‘pesto’, I thought it would be great with fresh homemade tagliolini. This is a great summer recipe that requires minimal cooking, as the zucchini are raw and … Continue reading Tagliolini al Pesto di Zucchine e Pistacchi (Fresh Pasta with Zucchini and Pistachio Pesto)
When I posted the recipe for a great side dish based on the outer part of zucchini, I mentioned to reserve the remaining inner part for another use. This cold soup is a great way to use up those inner parts, or … Continue reading Cold Soup of Leftover Zucchini with Toasted Almonds
After the fava bean pods there were more leftovers to use up: the meat still attached to the bones from making chicken stock from what was left of the chicken whose legs we had with the fava beans. Although most … Continue reading Zucchini Stuffed with Leftover Chicken
When I saw this original way to prepare zucchini as a side dish on the blog of my Italian blogging friend Bea, I knew I had to try it. I’m glad that I did, because it is absolutely wonderful. Zucchini … Continue reading How to Turn Zucchini into a Wonderful Side Dish (Contorno di Zucchine)
Don’t these look great? I made and posted about vegetarian stuffed round zucchini a while ago. When I saw REMCooks’ post Stuffed 8 Ball Zucchini with the round zucchini stuffed with ground meat, I was inspired to create these round zucchini … Continue reading Round Zucchini Stuffed with Pork and Chipotle
Today’s recipe is Mediterranean-style lamb shoulder marinated and then cooked sous-vide in a yogurt marinade, and served with lamb stock-infused cous cous and grilled zucchini. The combination of all three together is delicious. I had never prepared lamb marinated with yogurt … Continue reading Lamb Sous-Vide with Couscous and Zucchini
Stefan's Gourmet Blog 