Neopolitan Zuppa Di Zucchine Recipes

ZUCCHINE ALLA SCAPECE - ITALIAN FRIED ZUCCHINI MARINATED IN VINEGAR

Steps:

• First, peel and mince the garlic.
• Then, rinse the mint leaves and mince them as well.
• At this point, combine the mint and the garlic with the vinegar and 3 tbsp of extra-virgin olive oil, stirring with a spoon.
• Now, reduce the zucchini into rounds 1/8 to 1/4 inch thick.
• Then, pour the zucchini rounds into a bowl and salt to taste, stir and let rest 10 minutes.
• At this point, place the zucchini over a rack without overlapping them, and allow to clean out the vegetable water. If a rack is not available, use kitchen towels.
• After an hour, dry the vegetables as much as possible.
• Now, Pour the olive oil into a saucepan and heat until the oil reaches a temperature between 338° F (170° C) and 356° F (180° C).
• Then, fry the zucchini a few at a time until golden. Place the vegetables over paper towels to drain the oil in excess.
• If you want to use the double-frying method, please read the paragraph above "Zucchine alla Scapece: tips and suggestions".
• Finally, toss the vegetables with the marinade, and optionally with black pepper, then store into a box.
• Place the box in the fridge at least 8 hours up to 2 days before serving.

NEOPOLITAN ZUPPA DI ZUCCHINE

Steps:

• Without peeling the zucchini, cut into small cubes. Heat the olive oil on medium and cook the zucchini for 5 minutes, stirring constantly.
• Add the hot stock, season to taste with salt and pepper; cover and stew gently for 20 minutes.
• Meanwhile, beat the eggs and Parmesan cheese together with the herbs.
• Just before serving the soup, place the toasted bread in a soup tureen. Remove the soup from the heat and quickly stir in the egg mixture using a wire whisk.
• Pour the soup over the toast, add a bit more salt or pepper if needed and serve immediately.
• Serve lemon slices on side for garnish.

QUICK SUPER-DELICIOUS ZUPPA TOSCANA

Steps:

• Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
• Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
• Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
• Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.

FRITTATA DI ZUCCHINE (ZUCCHINI FRITTATA)

Steps:

• Preheat broiler (the one in your oven, not the BBQ grill).
• In a small frying pan over medium heat, warm two tablespoons of the olive oil.
• Add the onion and dried thyme (if using it).
• Sauté until the onion wilts (about five minutes).
• Prepare the zucchini by cutting off the stems and blossom ends, cut them in half lengthwise, and then cut them crosswise into thin slices.
• Add the zucchini, cover and cook over medium heat, stirring occasionally (until tender but not mushy- about 10 to 12 minutes).
• Just before the zucchini slices are done, add the fresh thyme (if using it) and the basil OR parsley.
• Place the mixture in a colander to cool and allow excess water to drain out (about ten minutes).
• In a bowl, beat the eggs lightly with a fork.
• Beat in the salt, pepper, and cheese.
• Add the drained cooled zucchini and onion mixture.
• Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.
• When it is hot enough to make the eggs sizzle, pour in the egg mixture, making sure the zucchini mixture is distributed evenly.
• Immediately reduce the heat to low and cook the frittata gently until it is set (about 12-15 minutes).
• Be careful not to overcook the eggs.
• To finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden (about 1-2 minutes more).
• Use a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
• Serve warm or cold, cut into wedges.