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Visualizzazione dei post da Giugno, 2015

Parmigiana bianca di zucchine

I found the lovely recipe on incucinaconmara.
It is a great way to use up the huge loads of zucchini that grow during summertime.
Take some zucchini. Slice them and dust them with a little flour. 
Grate some cheese. 
I also added one cipolla di tropea sliced and dressed with a scant pinch of salt and some olive oil. 
Layer in a baking pan the floured zucchini, some onion, some cheese. Repeat until everything is used up, ending with cheese, a sprinkle of bread crumbs and a drizzle of olive oil. 
Bake at 200°C for about 30-40 minutes, until golden. Check zucchini for doneness to taste.

2015/07/13: In my second attempt, I skipped the flour and simply scattered some bread crumbs here and there. I also added some layers of sliced potatoes to absorb the water from the zucchini. Still delicious, only downside of the potatoes is that the casserole tasted best the day it was made only.

I feel like I should add some fresh herbs or some anchovies and capers next time. I will keep you posted.

the oldies are back

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Yesterday I baked a ciambella with my fornetto versilia.

This pot was handed me down from my mother and I totally appreciate it during the scorching summer heat (or scorching late spring heat, in this case), when I can bake on the stove, without the heat of the traditional oven.

I used my recipe, which is written in Italian, but anyway you cannot replicate it unless you have a fornetto versilia, a donut flame tamerand a gas stove (and obviously any desire to try it).

Also I baked zucchini ripieni

This time it was a necessity, as my mother forgot to pick up two zucchini which turned so big they almost resembled a space rocket. 
So I prepared a filling of sautéed onions, a white zucchini thinly sliced, the inner part of the giant zucchini giant boats, two cans of beans (lamon and chickpeas) a pinch of chili pepper (or two or three…), a big can of unsustainably caught cheap tuna (sorry, my friend tuna, I do love you though), [all this stuff was cooked in the pan until the zucchini are do…

Stuffed peppers and online shopping disappointments

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Hello dearest reader or just myself and some friendly robot around the net, I have two major gripes at the moment:
I. summertime is here, lots of fat veggies are growing up happily and I cannot cook a proper stuffed pepper. 
My stuffed creatures are soggy and I aim to have a roasted sweet perfection crowned by a delectable filling. I have a long way to go. 
I did try a recipe fromhoney and co.cookbook. While adding spices to the filling definitely did some good, I have to say that the cooking part was not successful. I guess that using an induction stove did not help. 
So I will try again and share (hopefully) better achievements in the future.

II. my other complaint is about my ex favorite online seller which I will not even mention and that I will slowly delete from my tiny blog. 
I have been ripped off. A major amount of money, mind you (i.e. £ 6.44). What gets on my nerves is that this big concern simply ignored my complaint and they have this obnoxious habit to send copycat emails unt…