Tag Archives: Zucchini

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Stuffed Vegetables (Gluten-Free and Vegetarian)

Stuffed vegetables (gluten-free and vegetarian)_ Verdure ripiene vegetariane, senza glutine.

Stuffed vegetables are a typical genoese dish, which requires quite a long preparation and cooking time, but it’s worth it! In this case, I adapted my mom’s recipe to create a gluten-free, vegetarian dish, using ricotta, plenty of fresh marjoram (which is also in the traditional recipe) and some gluten-free breadcrumbs. These stuffed vegetables are incredibly tasty, soft in the middle and crunchy on the outside; a wonderful Sunday meal to share with family and friends!

My advice is to make plenty, keep them in the fridge and eat them the next day, they taste even better!

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Stuffed vegetables without meat and gluten-free.

Cooking time: 1 hour 15 minutes

Preparation time: 30 minutes

difficulty: medium

Ingredients

for 1 medium-large tray of stuffed vegetables

2 medium potatoes

4 medium-large zucchini (to be divided into 8 pieces)

2 onions, plus 1 small onion to sauté

1 clove of garlic

1 egg

50 g grated Parmesan cheese

125 g ricotta

3 full tablespoons of fresh marjoram, chopped

5 tablespoons of extra virgin olive oil

some gluten-free bread crumbs to sprinkle on top and 2 tablespoons to add to the stuffing (or you can use pre-cooked polenta)

salt and pepper to taste

Method.

1. Steam all vegetables, until they are cooked but still crunchy.

2. Slice the potatoes, then place the smallest slices in a bowl and set aside for the stuffing.

3. Using a spoon and a knife, scoop out the central part of the zucchini and cut the onions in half (from the centre, not from the roots). Remove the central and the outer layers of onions, then put them in the bowl with the rest of the vegetables for the stuffing.

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4. In a frying pan, sauté the onion with a clove of garlic, both finely chopped (add the garlic after a few minutes, to prevent burning).

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5. Remove the excess water, then using a food processor, puree all the vegetables for the stuffing. Fry over a medium heat, stirring well, until the mixture gets a little bit drier.

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6. In a food processor, mix the ricotta with the Parmesan cheese, 2 tablespoons of gluten-free bread crumbs, the marjoram and an egg. In a large bowl, add the vegetables puree to the ricotta mixture, then mix and season with salt and pepper.

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7. Grease a baking tray with 2 tablespoons of extra virgin olive oil, then place the vegetables onto the tray and fill them with the stuffing.

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8. Sprinkle some gluten-free bread crumbs on top, season with a little more extra virgin olive oil and bake at 200 ° C (392° F), until the vegetables are well coloured (about 30-40 minutes).

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Verdure ripiene senza carne e senza glutine.

Cottura: 1 ora e 15 minuti

Preparazione: 30 minuti

Difficoltà media

Ingredienti

per 1 teglia medio-grande

2 patate di media grandezza

4 zucchini medio-grossi (da dividere in 8 pezzi)

2 cipolle , più 1 cipolla per il soffritto da mettere da perte

1 spicchio d’aglio

1 uova

50 g di parmigiano grattugiato

125 g di ricotta

3 cucchiai abbondanti di maggiorana fresca e tritata

5 cucchiai d’olio extravergine d’oliva

pangrattato senza glutine q. b. (oppure potete usare della polenta istantanea)

sale e pepe q. b.

Preparazione.

1. Fate cuocere a vapore tutte le verdure e toglietele dal fuoco ancora sode.

2. Tagliate le patate a fette, poi mettete le fette piccole e rotte in un contenitore per il ripieno.

3. Tagliate gli zucchini e scavate la polpa usando un cucchiaino e un coltello. Tagliate le cipolle a metà (non dalle radici ma dal centro), poi prendete la parte centrale e lo strato esterno delle cipolle e metteteli, con la polpa degli zucchini, nel contenitore per il ripieno.

4. In una padella, fate soffriggere 1 cipolla e uno spicchio d’aglio, entrambi tritati finemente (aggiungete l’aglio qualche minuto dopo, per evitare che si bruci).

5. Strizzate bene le verdure del ripieno per togliere l’acqua in eccesso, poi frullate e aggiungete al soffritto. Fate asciugare a fuoco medio e mescolando bene.

6. A parte, frullate la ricotta con il parmigiano, la maggiorana, due cucchiai di pangrattato senza glutine e un uovo. In una terrina grande, unite il purea di verdure passata in padella al composto di ricotta, poi mescolate e insaporite con sale e pepe.

7. Ungete una teglia con 2 cucchiai di olio extravergine d’oliva, disponetevi le verdure tagliate a metà, poi riempitele con il ripieno e spolverate con abbondante pangrattato senza glutine.

8. Condite con un filo d’olio e infornate a 200°C, finché le verdure saranno ben colorate (30-40 minuti).

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Spaghetti with prawns and trumpet gourds

Today’s recipe is suitable for a special occasion like a romantic dinner (remember to halve the ingredients in this case) or an elegant meal. For this recipe I used italian trumpet gourds because, being very sweet, delicate and with a creamy, almost avocado-like texture, they work really well with the prawns in this dish.  If you can’t find any gourds you can use some zucchini / courgettes instead.

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Ingredients

Serves 4

3 medium-sized spring onions

1 sachet of saffron

1 large clove of garlic

a bunch of parsley

a bunch of tarragon

200 g (7 oz) trumpet gourds of Albenga , still green, with delicate skin (you can use zucchini / courgettes if you can’t find the gourds)

200 g (7 oz) prawns (washed and cleaned)

200 g (7 oz) spaghetti

2 tablespoons single cream

2 glasses of good white wine 

3 tablespoons extra virgin olive oil

salt and pepper to taste

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Finely chop the herbs with the spring onions and garlic.

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Fry the chopped ingredients in a large pan with plenty of olive oil.

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Add the gourds (cut into very thin slices). Cook, adding a little bit of water if necessary, until the grounds are tender.

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Season with salt and pepper. At this point, add the prawns with the white wine.

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Meanwhile, in a large pan boil the pasta with a little bit of sea salt. Now, add the cream and saffron to the prawns and cook over medium heat until most of the excess liquid evaporates (bearing in mind that the sauce has to be very creamy, almost liquid).

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Once ready, drain the pasta and toss it directly in the frying pan with the sauce.

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Spaghetti con gamberi e zucchine trombetta.

Ingredienti

per 4 persone

3 cipollotti di media grandezza

1 bustina di zafferano

1 spicchio d’aglio grande

un mazzetto di prezzemolo

un mazzetto di dragoncello

200 g di zucchine trombetta

200 g di code di gambero lavate e pulite

200 g di spaghetti

2 cucchiai di panna da cucina

2 bicchieri di vino bianco buono

3 cucchiai di olio extra vergine di oliva

sale e pepe q b

Tritate finemente i cipollotti con l’aglio e le erbe. Mettete a soffriggere gli ingredienti appena tritati in una padella grande con abbondante olio d’oliva. Nel frattempo, fate bollire l’acqua per la pasta con un po’ di sale grosso. Aggiungete al soffritto le zucchine trombetta tagliate a spicchi molto sottili. Fate rosolare bene, poi annaffiate con un po’ d’acqua. Aggiungete sale e pepe a piacere e continuate a cuocere finché le zucche saranno tenere. A questo punto,  aggiungete i gamberi e il vino bianco. A parte, buttate la pasta. Unite la panna e lo zafferano ai gamberi, facendo evaporare a fuoco medio il liquido in eccesso, tenendo presente che il condimento dovrà rimanere molto cremoso, quasi liquido.

Una volta pronto il condimento, scolate la pasta e conditela direttamente in padella.