Zucchini and Pecorino Cheese Bites
Bocconcini di zucchine e Pecorino
Thanks to Food Free Style
www.delonghi.com De'Longhi Group Official Store
INGREDIENTS:
zucchini, 2
pecorino cheese, 11 oz
Altamura bread, 3 slices
garlic, 1 clove
extra virgin olive oil, cup
salt, to taste
pepper, to taste
dried oregano, 1 tsp
Olives taggiasche, About 12
METHOD:
In a little bowl, mix cup of oil with the garlic finely chopped, 1 tsp of dried oregano, a pinch of
salt and pepper.
Cut the zucchini in the length into slim slices, brush both sides with the mixture of oil and cook on
the grill for 5 minutes per side.
Remove the crust from the bread and cut the rest into pieces of about 1x1 inch. Do the same with
pecorino cheese.
Brush bread with oil and lightly toast it on the grill.
Place on each piece of bread a piece of cheese and wrap them with a slice of zucchini. Close it it
with a toothpick and put on the grill, to melt the cheese slightly. Serve immediately.
Zucchini and eggplant stacks with scamorza cheese
Torrette di Melanzane e Zucchine con scamorza affumicata
Thanks to Ildeborino - Busy Bee
www.delonghi.com De'Longhi Group Official Store
INGREDIENTS:
striped eggplant, 1 small
zucchini, 1
smoked scamorza cheese, 2,8 oz
semolina, 2 tablespoons
dried oregano, 1 teaspoon
fine sea salt, to taste
freshly milled black pepper, to taste
sunflower oil, 1,3 l
METHOD:
Cut the eggplant and the zucchini in thin slices.
Cut the scamorza cheese in slices and set aside.
In a dish mix the semolina, the origano, a pinch of salt and pepper.
Dredge the eggplant and zucchini slices in the semolina mix and press them to make the
semolina stick to them.
Heat the oil in the fryer to 350F.
Heat the oven to 390F.
Put the basket in the fryer and fry the eggplant and zucchini slices a handful at a time, for about 2
minutes or until they turn pale golden.
Drain on kitchen paper.
Line an oven tray with some parchment paper and sit on it two little towers alternating slices of
eggplant, scamorza cheese and zucchini. Put in the oven for 5 minutes or until the cheese begins
to melt. Serve hot.
LINK BLOG: http://ildeborino-busybee.blogspot.it/
Grilled provolone cheese
Provolone alla griglia
Thanks to SK food club
www.delonghi.com De'Longhi Group Official Store
www.iloveitalianfood.org
INGREDIENTS:
smoked provolone cheese, 14 oz
cherry tomatoes, 5 oz
basil leaves, 0,4 oz
extra virgin olive oil, 2 teaspoons
METHOD:
Cut the provolone into dices of 1/3 inch.
Slightly grease the tomatoes with the olive oil.
Take bamboo sticks and after putting them into cold water to prevent form burning, put the cheese
and then tomatoes, alternately.
Heat the grill and put the sticks on it for about 5 minutes until the provolone soften up.
Serve with basil leaves finely chopped.
LINK BLOG: http://skfoodclub.com/
Oven-baked frittatine with vegetables
Frittatine al forno con verdure
Thanks to Profumi e Parole
www.delonghi.com De'Longhi Group Official Store
INGREDIENTS:
Eggs, 3
Boiled spinach, to taste
Red Peppers, to taste
Salt, to taste
Pepper, to taste
Extravirgin olive oil, to taste
Grated Parmigiano, 1.76 oz
METHOD:
Beat eggs with salt, pepper and grated Parmesan cheese.
Grease the muffin molds with oil and place on the basis cutted spinach or red peppers.
Pour the beaten eggs on the molds to cover 3/4 of it
Bake at 180 for 35 minutes on ventilated mode.
LINK BLOG: https://profumieparole.wordpress.com/
http://www.delonghi.com/
FARINATA
Execution: easy
Ingredients for 6 people
300 gr chickpea flour
800 ml water
80 ml extra virgin olive oil
1 teaspoon of table salt
rosemary
Method:
Put the water in a big bowl and gradually add the chickpea flour, mixing with whisk to obtain an
homogeneous liquid.
Add oil and salt mixing the fluid.
Leave the mixture to stand for half an hour.
Turn on the oven to 428F (220C).
Oil a pan14/16 inches (35/40cm) diameter.
Pour the mixture into the pan and strew with rosemary.
Put the pan in hot oven for 20 minutes.
(Move carefully when you bake the pan).
Serve it hot,warm or cold it is always great.
Enjoy your meal.
Thank to www.chiediloalladani.blogspot.it
MORTADELLA BOLOGNA ROLLS
INVOLTINI DI MORTADELLA
Thanks to www.mortadellabologna.com
INGREDIENTS:
- Mortadella Bologna slices, 8 ( 4.2 oz)
- robiola, 10.5 oz
- avocado, 1
- thyme
- chives
- baby lettuce
- radish
- salt and pepper
METHOD:
In a bowl, use a spoon to stir robiola, then add avocado, previously peeled and finely diced, a
mixture of minced thyme and chives; season with salt and pepper.
On a platter, lay Mortadella Bologna slices, spread the mixture prepared and then roll each slice
up, in order to shape them as cannoli. Serve on a bed of baby lettuce and garnish with radish.
FRESH CHEESE BALLS WITH YOGURT, FRESH HERBS AND PINK PEPPERCORNS
BOCCONCINI DI FORMAGGIO FRESCO DI YOGURT CON ERBETTA E PEPE ROSA
Thanks to www.ildeborino-busybee.blogspot.it
Ildeborino - Busy Bee
INGREDIENTS:
natural yoghurt, 500 ml
fresh herbs such as thyme, dill, basil, marjoram or lemon thyme, a handful
fine sea salt
white pepper and pink peppercorns or chili flakes
ground spices like curry, garam masala, paprika, or nigella, fennel or caraway seeds
METHOD:
Mix well the yogurt and add a pinch of salt. Wet a thin mesh cotton (or a piece of white cloth) and
coated with this a metal colander. Put the colander over a container and pour in the yogurt. Cover
and refrigerate for several hours or overnight. The more youll live your yogurt to rest the more
compact the result will be. Once you are ready to make your cheese balls scrape the yogurt
cream from the cheesecloth with a spoon and place it in a bowl. Add the chopped herbs, the
spices and mix well. Again with the help of a spoon taken a small amount of yogurt cream and
with moist hands shape it into balls and arrange them on a serving tray.
LINK BLOG: http://ildeborino-busybee.blogspot.it/
RICOTTA AND SPINACH ROLL
ROTOLO RICOTTA E SPINACI
Thanks to www.mylittleitaliankitchen.com
Ingredients:
puff pastry - 320 g
spinach - 130 g
ricotta - 100 g
grated Parmigiano Reggiano cheese - 2 tbsp
egg white - of one egg
onion - 1
olive oil - 2 tbsp
salt and pepper
Method:
Make the filling by chopping the onion finely and stir frying it in a pan with 2 tbsp of olive oil.
Add the spinach, salt and pepper and cook for 10 minutes. Add the ricotta and the Parmigiano
Reggiano cheese and mix well.
Sprinkle some flour on your worktop to prevent the pastry from sticking to the surface.
Divide the pastry into 4 and make 4 balls of equal size.
With a rolling pin roll the dough and make an oval shape like a large egg; then make some cuts
on the edges, it should look like a tree.
Place the filling in the middle of the pastry.
Seal the roll by folding each pastry stripe on top of each other and seal the roll at the end, it will
look like a plait. Place the rolls on a baking tray covered with baking paper and brush them with
beaten egg white.
Bake at 180 degrees for 20 minutes until golden brown. Serve warm.
FARINATA GENOVESE - GLUTEN FREE CHICKPEAS BREAD
FARINATA GENOVESE - GLUTEN FREE
Thanks to www.mylittleitaliankitchen.com
My Little Italian Kitchen
Ingredients:
chickpeas flour - 250 g - 2.72 cups
water - 800 ml - 3.38 cups
olive oil - 4 tbsp + extra to drizzle
salt - to taste
pepper - to taste
rosemary - 2 sticks
Method:
Put the chickpeas flour in a bowl and slowly add the water whilst stirring all the time. You need to
make sure there are no lumps. Now cover the bowl with a plate or with a cloth and let it rest for a
minimum of 3 hours or even better overnight outside the fridge.
Turn the oven on at its maximum temperature. My oven reaches 220 C (428 F). With a spoon
remove the froth which will have collected at the top of the batter. Add 2 tbsp of olive oil, salt to
taste and mix well.
Pour the remaining 2 tbsp of olive oil on a ovenproof non-stick pan (I have used a pan 12 inch- 30
cm diameter).
Pour the chickpea mixture on the pan and put it in the hot oven for about 30 minutes.
It needs to be nice and golden. After it is cooked if you like you can put it for a further 10 minutes
under the grill mode. This will give it a more golden colour on top.
Grind some black pepper on it. You can serve it with chopped rosemary and olive oil, cheese and
cured meat.
PATTIES WHIT ZUCCHINI AND SAFFRON
TORTINI CON ZUCCHINE E ZAFFERANO
INGREDIENTS FOR PASTRY WINGED
to get 10-12 patties
200g of wheat flour
1 egg
100g of butter
1/2 cup of water
1 pinch of salt
FOR THE FILLING
300g ricotta
1 medium zucchini
1/2 cup white wine
a pinch of saffron (or a sachet powder)
1/4 cup milk
1 egg
onion salt and oil to taste
1 egg for brushing
12 cups to make the patties
METHOD
We begin by preparing the dough. Place on a pastry board the flour, make a hole in the center
and put the egg, salt and butter, begin working slowly adding water. Knead the dough into a nice
ball which then put in the fridge to rest for an hour.
Now cook the zucchini. Saut the onion in the oil, add the zucchini and parsley, pour the wine
drool cook for 10 minutes. At this point, you put the stigmas of the saffron soaked in warm milk. .
Add the milk, stir in the zucchini and cook for 4-5 minutes.
Take a bowl and place the ricotta, egg, a pinch of salt the zucchini with saffron, crushed and stir
well so as to get a nice creamy mixture.
Roll out the dough thin enough. Cut disks with a pasta bowl, foderateci the buttered molds. Fill
with 2-3 tablespoons of filling. Decorate with strips of dough. Infornate a 180 per 12-15 minuti.
Bake at 180 for 12-15 minutes.
LINK:http://acasadisimi.com/2014/05/02/patties-with-zucchini-and-saffron/
......
EGGPLANT CANAPES
TARTINE DI MELANZANE
Ingredients:
2 aubergines
1 mozzarella
1 tbsp of capers
4 tomatoes
A few leafs of mint
Salt
Olive oil
1 tbsp vinegar
10 olives
Slice the eggplants about 1,5 cm thick. Sprinkle them with salt and let them rest for 10-15
minutes. Then absorb the water they have released with a kitchen towel. Brush them up with a
little of olive oil. Heat a griddle pan until hot then cook the aubergines on both sides for about 10
minutes to soften them up. Chop the olives, capers, tomatoes, mozzarella and mint. Mix them up
together in a bowl with the olive oil and vinegar and put them on top of the sliced aubergines.
Serve with some rustic bread.
LINK: http://www.mylittleitaliankitchen.com/mediterranean-aubergines-canapes-with-mozzarella/
CUP OF POTATOES AND RICOTTA CHEESE
SFORMATINO DI PATATE E RICOTTA
Ingredients for 2 people:
150g of potatoes
10g of butter
1 egg
Salt
White pepper
100 ml of milk
120 g ricotta
2 leaves of fresh basil
Boil the potatoes with their skin. Peel and mash until you have a puree. In a pot, over low heat,
place the softened butter and the potatoes and mix well, add slowly the milk, salt and pepper. Mix
all ingredients until you have a smooth paste without lumps. Remove from heat and add the egg,
ricotta cheese and the chopped leaves of basil.
Preheat oven at 180 . Prepare a baking pan with high sides, pour the cream into the cups and
dip them into the pan, where you put some water for cooking in the oven.
Bake for 25 minutes and serve warm.
LINK: http://www.cookingwithjulia.net/
BREAD, GRAPES AND WALNUT SKEWERS
SPIEDINI DI PANE E UVA ALLE NOCI
Ingredients
150 g strong Gorgonzola
12 grapes (white and ros)
2 thick slices of walnut bread
50 g crinkly salad
Method
Cut the cheese rind away and chop the cheese into small cubes. Wash the grapes and dry them.
Clean, wash and drip the salad. Cut the bread into small cubes and toast it in the hot oven at 180
for 2 minutes. Prepare the skewers by alternating a bread cube, a Gorgonzola cube and a grape.
Serve the skewers by decorating the platter with some salad leaves.
http://www.gorgonzola.com/
CROCCHETTE DI QUINOA
CROQUETTE OF QUINOA
Thanks to www.cookingwithjulia.net
Ingredients:
200 g of quinoa
200 g of yellow potatoes
150 g parmesan cheese
1 egg
Emmentaler cheese
parsley q.b.
salt
pepper
Method:
Boil the potatoes in a saucepan and set aside. Cook the quinoa in salted water for 20-25 minutes
and set aside to cool. In a bowl combine the quinoa boiled, boiled potatoes, Parmesan cheese,
parsley, egg, salt and pepper to taste Knead the top with a fork and then continue with your
hands. Form small balls with the center of a cube of Emmental and set them aside. Refrigerate
the croquettes for 30 min. In a skillet, heat oil seeds and fry the croquettes a few minutes, just 3-4
minutes. Serve warm.
TORRETTA DI CAPRESE
Sacla' Italian Food Lovers Sacl
www.sacla.com
2 servings - 30 min
Ingredients
285 g (1 jar) baked tomatoes in oil
285 g (1 jar) grilled aubergines in oil
2x125g Mozzarella balls
extra virgin olive oil
1 tbs wild garlic Pesto (alternatively use Pesto alla Genovese)
salt and freshly ground black pepper
Method:
Cut your Mozzarella into slices 5mm thick.
Drain the tomatoes and the grilled aubergines and arrange with the mozzarella slices in alternate
layers in the shape of a tower.
Season every layer of mozzarella cheese with oil, herbs, salt and pepper and a lit-tle of pesto
allaglio selvatico. Garnish with fresh herbs and serve.
COURGETTES ROLLED WITH CREAM ROBIOLA
ZUCCHINE ARROTOLATE ALLA CREMA DI ROBIOLA
Recipe by le padelle fan fracasso
INGREDIENTS
7,054 oz courgettes
3,528 oz Robiola cheese
1 tsp marjoram
half a clove garlic
little bit salt
METHOD
Cut the courgette into half centimeter slices
Turn on the grill at medium heat and grease the grill
After five minutes grill the courgettes for three minutes on each side
In a bowl pour the marjoram with finely chopped garlic and Robiola and mix well.
Take the zucchini and smear the cheese on each slice and then roll up.
garnish with chopped marjoram
Zucchini pie
Sformato di zucchine
Thanks to Stuzzichevole
www.delonghi.com De'Longhi Group Official Store
INGREDIENTS:
Zucchini, 7oz
Eggs, 4
Fontina cheese, 3,5oz
Cooked ham, 5,3oz
Basil, 2 leaves
Salt, to taste
Pepper, to taste
METHOD:
Clean and cut zucchini in small pieces.
Mix zucchini, fontina cheese, cooked ham and basil leaves until getting a quite creamy mixture.
Add eggs, salt and pepper to taste, then stir well.
Pour the dough in a baking pan covered with parchment paper.
Cook at 356F for about 40 minutes, on ventilated mode.
LINK BLOG: http://www.stuzzichevole.com/
Stuffed zucchini with goat's cheese
Zucchine ripiene al caprino e timo
Thanks to SK food club
www.delonghi.com De'Longhi Group Official Store
www.iloveitalianfood.org
INGREDIENTS:
zucchini, 14 oz
extra virgin olive oil, 2 teaspoons
salt and pepper, 0,3 oz
fresh goat's cheese, 3,5 oz
dry thyme, 0,3 oz
lemon zest, 0,3 oz
METHOD:
Cut zucchini into halves and boil them in salty water for 10 minutes. Let them cool.
With a spoon take off the inside part of zucchini with seeds. Dry them well.
Cook the zucchini halves for 30 minutes turning them after 15 minutes, drizzle some olive oil on
them in order to prevent from sticking to the grill.
Into a separate bowl mix caprino cheese with salt, pepper, olive oil and dry thyme. Mix with a
spoon until well combined.
Take the zucchini halves and with a spoon place the caprino cheese on them. Serve with fresh
salad.
LINK BLOG: http://skfoodclub.com/
Zucchini rolls with herb cheese filling
Rotolini di zucchine con formaggio cremoso alle erbe
Thanks to Cuoche si diventa
www.delonghi.com De'Longhi Group Official Store
www.iloveitalianfood.org
INGREDIENTS:
Zucchini, 2
Cream Cheese, 5 oz
Herbs Mix, to taste
Extra virgin olive oil, to taste
Salt, to taste
METHOD:
Cut zucchini into long slices and grill them for a couple of minutes.
Mix the cheese with Herbs.
Spread Cheese on cooked zucchini slices and roll them.
Put the rolls on plate and season with salt and oil.
LINK BLOG: https://cuochesidiventa.com/
11 Easy Ways to Fancy Up Your Avocado
Toast
TWO-INGREDIENT UPGRADES
Pin it
I feel nostalgic for the good old days when avocado toast was something novel, a little
breakfast secret to share with friends. Avocado toast these days, well, it's gone
mainstream. But that doesn't mean we should take it for granted. Avocados are a waterhungry crop, and with drought conditions being what they are, this wonderful fruit could
get rarer and more expensive in the days ahead. So make that avocado toast count
every slice should be extra special!
Here are 11 delicious ways to upgrade your toast into a breakfast treat that is worthy of
the avocado itself. And all you need are two ingredients to make any one of these fanciedup avocado toasts.
Pin it
The Everything Bagel Avocado Toast
Let's get down to business with my favorite, shall we? Smear your toasted bread
with cream cheese, add avocado, then a dense sprinkle of everything bagel blend.
Smoky Almond Avocado Toast
Pin it
Talk about healthy fats! Top your avocado toast with chopped almonds and a drizzle
of smoked olive oil. Or flip it by using smoked almonds with extra virgin olive
oil.
Bacon Goat Cheese Avocado Toast
Pin it
Bacon had to show up somewhere, right? Top your avocado toast withcrumbles of
cooked bacon and a handful of goat cheese.
Za'atar Avocado Toast
Pin it
This invokes the flavors of Lebanon, Greece, and the Mediterranean. Smear a big dollop
of whole-milk yogurt on your toast and top with za'atar, the fragrant herb blend.
Chips & Salsa Avocado Toast
Pin it
Chips and salsa go together everywhere even on avocado toast. This is a great use for
those last few crumbs in the tortilla chip bag. Drizzle a bit of spicy salsaover your
avocado toast, then top with crushed tortilla chips.
Indian Egg Avocado Toast
Pin it
An egg is essential in this lineup, no? Smash a soft-boiled or poached egg on your
avocado toast and sprinkle with garam masala or another Indian spice blend, such as
curry powder or a rasam mix. (Here's the recipe I use for garam masala.)
Caprese Avocado Toast
Pin it
As soon as tomatoes come into season, you better believe they're going on toast! This is
so simple chop up cherry tomatoes and put them on avocado toast with shreds of
fresh basil. Black pepper optional.
Hot & Sour Avocado Toast
Pin it
Sometimes you just need some spice in the morning. Top avocado toast with hot sauce,
Sriracha, or sambal olek, and squeeze a slice of lemon over it all.
Strawberry Season Avocado Toast
Pin it
The toast for when strawberries are in hand. Top your toast with sliced
strawberries and a drizzle of aged balsamic vinegar.
The Feta-Lover's Avocado Toast
Pin it
Avocado toast for those of you who can't get enough feta. Crumble feta on top and
add sliced scallions, which just enhance the taste of feta.
Esquites Avocado Toast
Pin it
Top your toast with plain corn kernels or leftover corn salad and a squeeze
oflime for a vibrant start to the day.
Pin it
What are your own favorite ways to top avocado toast?
(Image credits: Faith Durand)
