Biba's Northern Italian Cooking - Biba Caggiano [62]
¼ pound mortadella or boiled ham, chopped
2 tablespoons fresh unflavored bread crumbs
Salt and freshly ground pepper to taste
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 350F (175C). Butter a 13 × 9-inch baking dish. Wash zucchini. Fill a medium saucepan two-thirds full with salted water. Bring water to a boil. Add zucchini. Cook over medium heat 5 to 10 minutes, depending on size. Zucchini should be barely tender. Drain. Rinse under cold running water. Pat dry with paper towels.
Prepare White Sauce: Melt butter in a medium saucepan. When butter foams, whisk in flour. Cook over medium heat 2 or 3 minutes. Do not let flour brown. Whisk in hot milk quickly to prevent lumps. Cook sauce 2 to 3 minutes longer, whisking constantly. Add nutmeg, Parmesan cheese and salt; blend well. Sauce should have a medium-thick consistency.
Trim ends off zucchini and slice zucchini in half lengthwise. Scoop out pulp with a small spoon. Combine zucchini pulp, parsley, mortadella or ham, bread crumbs, salt and pepper in a medium bowl. Add White Sauce; mix well.Taste and adjust for seasoning.
Fill zucchini shells with pulp mixture and sprinkle with Parmesan cheese. Place stuffed zucchini in buttered baking dish. Bake 20 to 25 minutes or until zucchini have a light-golden crust. Serve hot.
ZUCCHINI WITH VINEGAR
Zucchine Fritte all’Aceto
This is the vegetable dish that won the hearts of my students.
MAKES 4 TO 6 SERVINGS
1½ pounds zucchini, smallest available
Oil for frying
1 cup all-purpose flour
Salt and freshly ground pepper to taste
3 tablespoons red wine vinegar
Wash and dry zucchini.Trim ends. Slice zucchini into ¼-inch-thick rounds.
Pour oil 1 inch deep in a large saucepan. Heat oil until a 1-inch cube of bread turns golden brown almost immediately. Place zucchini slices a few at a time in a sieve and sprinkle with flour. Shake off excess flour. Using a slotted spoon, lower zucchini into hot oil.When golden on both sides, remove from oil with slotted spoon. Drain on paper towels.
When all zucchini are cooked, place in a salad bowl. Season with salt and pepper and add vinegar.Toss gently. Serve at room temperature.
ZUCCHINI IN BATTER
Zucchine Fritte con la Pastella
Serve this crunchy vegetable dish with fried meats or roasts.
MAKES 6 TO 8 SERVINGS
1½ pounds zucchini, smallest available
2 cups water
2 cups all-purpose flour
Oil for frying
Salt to taste
Wash and dry zucchini.Trim ends. Cut zucchini into sticks 2 inches long and ½ inch thick.
Put water in a medium bowl. Gradually sift flour into water, beating constantly. Batter should have the consistency of mayonnaise. If too thin, add a little more flour, if too thick, add more water. Batter can be prepared a few hours ahead.
Pour oil 2 inches deep in a large saucepan or deep-fryer. Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown almost immediately. Dip zucchini sticks into batter. Using a slotted spoon, lower zucchini sticks a few at a time into hot oil. When golden on all sides, remove from oil with slotted spoon. Drain on paper towels.
Arrange drained zucchini on a warm platter and season with salt. Serve hot.
MUSHROOMS WITH MARSALA WINE AND CREAM
Funghi con Marsala e Panna
The look and aroma of these mushrooms are mouthwatering.
MAKES 8 SERVINGS
3 pounds small white mushrooms
3 tablespoons butter
1 tablespoon olive oil
½ cup dry Marsala wine or cream sherry
½ cup whipping cream
Salt and freshly ground pepper to taste
Wash and dry mushrooms thoroughly and cut into slices. Melt butter with oil in a large skillet.When butter foams, add mushrooms. Sauté over high heat until golden. Stir in Marsala or sherry. Cook over high heat until liquid is reduced by half, stirring occasionally. Add cream and cook a few minutes longer. Season with salt and pepper. Serve hot.
MUSHROOMS WITH PARSLEY AND GARLIC
Funghi Triffolati
Serve this with other vegetable dishes for an unusual appetizer.
MAKES 6 TO 8 SERVINGS
1½ pounds small white mushrooms