Zucchini, courgetter, squash. 3 sprog, samme grøntsag.
i italien i august er man lige ved at sige: “Åh nej, Ikke flere zucchini”. Alligevel tager man imod og må så bare finde nye måder at tilberede dem på. Her er seneste skud på stammen af hjemmelavede zuccini-retter:
1 stor Zucchini halveres og udhules, så der er ca. 1 cm frugtkød tilbage. 2 - 3 kartofler skæres i små tern og friteres i olie til de er lysebrune. Hæld kartoflerne i de halve zucchinier og krydr med salt og peber. Læg en god bacon, allerhelst Lardo al Basilico Ligure, 4 - 6 skiver på hver . . Blend frugtkødet og tryk det meste væde fra gennem et klæde. Læg mosen over Lardoen og bag det hele i ovnen i ca. en halv time ved 200 grader til zucchinien er mør, men stadig fast.
Når nu ovnen er i gang kan man lige så godt stege et par fisk “en papilotte”. Denne gang blev det den italienske fisk Branzino, som i smag minder om en blanding af makrel og torsk. Bland væden fra Zucchinien med lidt eddike, lidt vin, lidt sukker, salt og peber. Læg fiskene på rigeligt bagepapir i en form, hæld væden ved og læg et par smørklatter på. Fold bagepapiret til en papilotte og bag fisken i 30 - 45 minutter ved 200 grader. Fiskene er færdige når kødet lige under hovedet let løsner sig fra benene.
Buon appetito
Zucchini, courgettes, squash. 3 languages, 1 vegetable.In italy in August, you sometimes feel like saying: "Oh no, No more zucchini." Yet you take them and then you just have to find new ways to cook them. Here is the latest edition of homemade Zuccini dishes:1 large zucchini halved and eroded, so there is approx. 1 cm friut meat left. 2-3 potatoes cut into small cubes and fried in oil until they are light brown. Pour the potatoes in the zucchini halves and season with salt and pepper. Put a good bacon, preferably Lardo al Basilico Ligure, 4-6 slices on each half. Put the fruit meat in a blender, press out most of the water through a cloth and put the rest on top. Put the zucchinis in the owen for approx. half an hour at 200 degrees so that the zucchini is tender but still firm.Using the owen anyway you may as well cook a couple of fish "en papilotte". This time it was the Italian fish Branzino, which tastes like a mixture of mackerel and cod. Mix the liquid from the zucchini with a little vinegar, a little wine, a little sugar, salt and pepper. Put the fish in a big piece baking paper in a form, add the liquid and put a few dabs of butter. Fold the baking paper to a papilotte and bake the fish in 30 to 45 minutes at 200 degrees. The fish is ready when the flesh just below the head easily comes loose from the legs.Buon appetito
Zucchini, courgettes, squash. 3 languages, 1 vegetable.In italy in August, you sometimes feel like saying: "Oh no, No more zucchini." Yet you take them and then you just have to find new ways to cook them. Here is the latest edition of homemade Zuccini dishes:1 large zucchini halved and eroded, so there is approx. 1 cm friut meat left. 2-3 potatoes cut into small cubes and fried in oil until they are light brown. Pour the potatoes in the zucchini halves and season with salt and pepper. Put a good bacon, preferably Lardo al Basilico Ligure, 4-6 slices on each half. Put the fruit meat in a blender, press out most of the water through a cloth and put the rest on top. Put the zucchinis in the owen for approx. half an hour at 200 degrees so that the zucchini is tender but still firm.Using the owen anyway you may as well cook a couple of fish "en papilotte". This time it was the Italian fish Branzino, which tastes like a mixture of mackerel and cod. Mix the liquid from the zucchini with a little vinegar, a little wine, a little sugar, salt and pepper. Put the fish in a big piece baking paper in a form, add the liquid and put a few dabs of butter. Fold the baking paper to a papilotte and bake the fish in 30 to 45 minutes at 200 degrees. The fish is ready when the flesh just below the head easily comes loose from the legs.Buon appetito
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