ITALIAN ZUCCHINI APPETIZER

This summer we had a lot of zucchini in the garden and we didn't know how to prepare them, one of our friends recommended this delicious zucchini appetizer recipe.

The flavor of zucchini goes very well with the sweet and sour flavor of ketchup and tuna.

In twisted-off glass jars, the courgette appetizer can be kept for several months at room temperature, ie in your cellar and can be opened and served as needed for a dinner with friends to make a good impression, here is the zucchini appetizer recipe:



INGREDIENTS FOR 6 BARATTOLIO OF 250 GR

- zucchini 1 kg
- ketchup 1 bottle of 390 gr
- tuna 3 cans (240 gr)
- extra virgin olive oil 1 glass
- white vinegar 1 glass

METHOD

Clean and wash the zucchini well, cut them into cubes.
Put all the ingredients together in a saucepan together with zucchini, tuna, ketchup, oil and vinegar. I advise you not to add salt because ketchup and tuna are already salted.

Cook the zucchini starter for about 10 to 15 minutes after it starts to boil.

Put the zucchini appetizer still warm to the edge of the jars. Cover tightly and turn the jars upside down and let them cool.

In a large pot filled with water, put the capped jars separated by rags to prevent breakage and cover them completely with water. Boil for a. 30 minutes from when they start to boil, leave to cool and store in a cool place.

Enjoy the well-cooked zucchini appetizer.

Other Italian recipes on http://italy-recipes.blogspot.com

PUFF PASTRY ROSES WITH HAM

Puff pastry roses with ham are a simple recipe to make but it's a very beautiful dish.

INGREDIENTS FOR 4 PEOPLE:


- PUFF PASTRY 250 gr
- baked HAM 100 gr (or you can also use mortadella)
- SCAMORZA cheese 100 gr


METHOD:

Pull the puff pastry with the matarello spreading it out very thin.
Cut the scamorza into strips 4 5 cm wide.
Cut the puff pastry into strips about 10 cm wide. to lay the pieces of scamorza on it.

Fold the strips of puff pastry in half, closing them very well with your fingers.

Place a slice of ham on top of each strip and make a cut on the top of the strip of puff pastry to form each petal.

Roll the strips and gently open the rose petals with your hands.

Arrange the roses on a baking sheet covered with baking paper and bake at 180 ° C for about 45 minutes.

Other Italian recipes on http://italy-recipes.blogspot.com

Pie with anchovies and eggplant

This recipe for salted pie with anchovies and aubergines has the original aromas and flavors of Mediterranean cuisine.

INGREDIENTS for 6
500 g "red and yellow cherry tomatoes"
450 g "aubergines"
150 g flour
75 g butter plus
30 g pecorino cheese
10 fresh boned anchovy fillets (about 5)
lemon
garlic
marjoram thyme
extra virgin olive oil
salt



PREPARATION


For the recipe of savory pie with anchovies and eggplant, cut the tomatoes with a small cross cut. Blanch them in unsalted boiling water for 30 seconds, drain and peel them.


Line a baking sheet with baking paper, oil it, spread the tomatoes in it, add some marjoram, a sprig of thyme and a few cloves of garlic; add salt and bake at 90 ° C for 1 hour and 30 minutes.


Mix the flour with 2 tablespoons of chopped thyme, the chopped butter, a pinch of salt and a couple of tablespoons of water; form a loaf, wrap it in a sheet of baking paper and let it rest in the fridge for 1 hour.

Spread the dough about 3 mm thick and use it to line a greased rectangular mold (24x15 cm, h 3.5 cm). Trim the edges. Place a sheet of baking paper on top of the dough, cover with ceramic balls (designed for cooking, for sale in cake design stores or kitchen equipment) or dried vegetables and bake at 170-180 ° C for 25 '. Remove from the oven, remove paper and spheres and bake again for 3-5 minutes. Remove from the oven and let it cool.


Cut the aubergines into cubes and fry them in a pan with oil and garlic for 3-5 ’.

Distribute the eggplant cubes in the pasta shell, place the baked tomatoes on top and flavor with freshly chopped thyme.


Complete with the anchovy fillets, the coarsely grated pecorino and a generous grated lemon peel. Bake again at 180 ° C for 5-7 minutes, which is the time required to cook the anchovies and lightly melt the cheese.

EGGPLANT ROLLS AND DRIED TOMATOES

The rolls of eggplant and sun-dried tomatoes are a great summer dish to be enjoyed cold as an appetizer.

DIFFICULTY: EASY

INGREDIENTS FOR 4 PEOPLE

• 2 large eggplants
• 100 g of dried tomatoes in oil
• 6 anchovies in oil
• 2 cloves of garlic
• 1 onion
• chili powder
• 1 sprig of rosemary
• 2 tablespoons olive oil
• extra virgin olive oil
• salt and fat



PREPARATION
Wash eggplants, peel into strips to make them less harsh, then cut into thin slices.
Place the eggplant slices in a colander, sprinkle with coarse salt and let them rest for at least half an hour to lose the water of vegetation.
Rinse again, pat dry and cook quickly on a hot plate or grill. Season with salt and serve with a drizzle of extra virgin olive oil.



Chop the garlic, the onion and anchovies in a bowl. Mix well and serve with a drizzle of extra virgin olive oil, a pinch of pepper and coarsely chopped rosemary. Then fill with the mixture dried tomatoes.
Place one or two sun-dried tomatoes stuffed in the middle of each slice of eggplant, then roll it obtained by stopping the rolls with toothpicks.
Lay the rolls of eggplant and sun dried tomatoes on a serving dish cold decorate and serve.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

ZUCCHINI FLAN WITH CHEESE SAUCE

The zucchini  flan with cheese sauce can be used either as an appetizer or as main course.Pecorino is one of the most typical product of the strong taste of Italian cuisine cheese goes well with the sweetest of zucchini.

INGREDIENTS FOR 4 PEOPLE:
800 grams of zucchini
4 eggs
400 ml of milk
70 g of butter
50 g of flour
50 g of grated parmesan cheese
1 clove of garlic
1 sprig of marjoram
1 / 2 tsp nutmeg powder
extra virgin olive oil
Salt and pepper

FOR THE CREAM CHEESE
250 g of white sauce
150 grams of cheese

PROCEDURE

Peel the zucchini, cut into slices.
Fry the garlic in a pan with oil and cook the zucchini for about 10 minutes in a.

Boil the milk. Dissolve 40 grams of butter in a saucepan, combine the flour, stir until itimbiondire.Versare the milk on the roux, stir and cook until a thick white sauce, season with salt and pepper, add the nutmeg powder. Cool down the white sauce, add half thezucchini puree and half cut into slices, Parmesan cheese, chopped marjoram.

Butter individual molds with the remaining butter, pour the custard zucchini and bake at180 ° C for about 35 minutes.

Meanwhile, prepare the cheese sauce: to prepare the white sauce you can follow the recipe by clicking here. With a fork, mash cheese and add it to the white sauce is hot, stirring well until the cheese is not melted completely.

Turn out the zucchini flan on serving dish and garnish with the cheese sauce. Serve warm.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/