Cool Recipes for a Hot Summer-Variazione di Zucchini by Chef Carmine Mazza
Its hard to go shopping without seeing rows of fresh zucchini.
Here is a recipe from Chef Carmine Mazza of Il Poeta Vesuviano that really celebrates this vegetable….
Variazione di Zucchini/Variation of Zucchini
6 medium zucchini
250 g provola di Agerola
basil
Slice 4 zucchini lengthwise and fry in abundant oil. Line a pan with the zucchini slices and fill with chopped provola and basil leaves. Close the ‘package’ with slices of zucchini and bake at 180 degrees for 8 minutes.
Cut 1 zucchini in a brunoise (cubes of half cm per side) and blanch slightly in the pan. Season with salt and few drops of balsamic vinegar.
Cut the remaining zucchini into cubes, sauté with a clove of garlic and emulsify everything with extra virgin olive oil and basil until it becomes creamy smooth.
Serve garnished with a basil sauce (made with fresh basil, sparkling water-so the basil maintains its beautiful green color.salt, and olive oil) , a dried zucchini flower and a fresh basil leaf.
Here is a recipe from Chef Carmine Mazza of Il Poeta Vesuviano that really celebrates this vegetable….
6 medium zucchini
250 g provola di Agerola
basil
Slice 4 zucchini lengthwise and fry in abundant oil. Line a pan with the zucchini slices and fill with chopped provola and basil leaves. Close the ‘package’ with slices of zucchini and bake at 180 degrees for 8 minutes.
Cut 1 zucchini in a brunoise (cubes of half cm per side) and blanch slightly in the pan. Season with salt and few drops of balsamic vinegar.
Cut the remaining zucchini into cubes, sauté with a clove of garlic and emulsify everything with extra virgin olive oil and basil until it becomes creamy smooth.
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