Due giorni senza raccogliere gli zucchini nell’orto e guardate cosa abbiamo trovato!!
We had no time to pick up zucchini for a few days and look what we found in the garden!
Showing posts with label extra virgin olive oil. Show all posts
Showing posts with label extra virgin olive oil. Show all posts
Friday, 29 July 2011
ZUCCHINI SOTT’OLIO
Così abbiamo deciso di preparare un po’ di zucchini sott’olio che sono un antipasto favoloso su una fetta di pane.
So we decided to prepare some zucchini sott’olio.
They are fantastic appetizers on a slice of bread.
Tagliate gli zucchini in pezzi e togliete i semi e la parte spugnosa dal centro.
Cut the zucchini into pieces then cut out all the seeds and spongy pulp from the center.
So we decided to prepare some zucchini sott’olio.
They are fantastic appetizers on a slice of bread.
Tagliate gli zucchini in pezzi e togliete i semi e la parte spugnosa dal centro.
Cut the zucchini into pieces then cut out all the seeds and spongy pulp from the center.
Mettete in una casseruola 1 litro di acqua salata con un litro di aceto di vino bianco.
Fate bollire e cuocete gli zucchini finchè sono cotti, più o meno 3- 5 minuti.
Put in a saucepan 1 litre of salted water and 1 litre of white wine vinegar.
Bring to a boil over medium heat and boil the zucchini until they are cooked, about 3-5 minutes.
Fate bollire e cuocete gli zucchini finchè sono cotti, più o meno 3- 5 minuti.
Put in a saucepan 1 litre of salted water and 1 litre of white wine vinegar.
Bring to a boil over medium heat and boil the zucchini until they are cooked, about 3-5 minutes.
Scolate gli zucchini, metteteli in un largo scolapasta e poi su un canovaccio pulito finchè sono asciutti.
Drain the zucchini and put them in a large colander and then on clean towels and let them dry.
Drain the zucchini and put them in a large colander and then on clean towels and let them dry.
Nel frattempo preparate dell’aglio sbucciato e a pezzetti, delle foglie di basilico o prezzemolo o altre erbe aromatiche a vostro piacimento e del peperoncino.
In the meanwhile prepare garlic in slices, leaves of basil or parsley or aromatic herbs to your taste and sliced hot red peppers.
In the meanwhile prepare garlic in slices, leaves of basil or parsley or aromatic herbs to your taste and sliced hot red peppers.
Mettete gli zucchini in un barattolo alternandoli all’aglio, al basilico e al peperoncino. Coprite completamente gli zucchini con olio di oliva extravergine.
Put the zucchini in a jar and season with the garlic, basil and red pepper flakes. Add extra virgin olive oil . Completely submerge the zucchini in olive oil.
Put the zucchini in a jar and season with the garlic, basil and red pepper flakes. Add extra virgin olive oil . Completely submerge the zucchini in olive oil.
Aspettate almeno 2 settimane prima di assaggiarli per dare il tempo agli zucchini di assorbire il condimento.
Wait for at least 2 weeks before tasting, to give the zucchini time to absorb the seasonings.
Wait for at least 2 weeks before tasting, to give the zucchini time to absorb the seasonings.
Sunday, 2 May 2010
Bruschetta!
Yesterday, during our cooking course with Carla and Bill, we tasted 4 different types of extra virgin olive oil on bruschetta, accompanied by a few glasses of white Orvieto wine.
Carla and Bill had visited Spello the day before, and told us how lovely it was!
We then showed them the pictures we took last November during the “Festa dell’olio nuovo”, an event organized to celebrate the harvesting of the olives and the new oil just milled.
As you can see, it was a really cold Sunday… but Spello was worth it!!
We parked downhill and walked towards the centre of the old city.
We found this nice bruschetta tree…… I think I’m going to try to grow it in our garden too !
I wanted to stop just there… and taste the new oil, but Cris and mamma made me go on a long walk towards the centre.
Spello is wonderful: a little old city that still maintains all its features from the past and has gorgeous little shops….
A corner were you can rest…..
102 different kind of pasta…..
Little shops selling all kind of salumi: porchetta, salami, prosciutto…
In the main square, beneath the arches of the Palace of the Municipality, artists were painting on the theme of the olive tree and oil.
And here is the recipe to prepare bruschetta:
Bruschetta is one of the simplest Italian appetizers and can be prepared in 5 minutes.
To make a wonderful bruschetta you have only to choose the right bread and a very good extravirgin olive oil!
Ingredients for 4 persons
Tuscan or Umbria bread (a loaf of white country bread)
2 garlic cloves, unpeeled
extra virgin olive oil (abundant)
salt
Preparation
Cut 4 slices of bread (1-1,5 cm).
Toast them, ideally on the barbecue, however if you don't have it, don’t worry, a toaster will be ok!
Grill slices until gold.
Then put the grilled bread slices in a large serving dish and rub over them the unpeeled garlic cloves.
Pour abundant extra virgin olive oil on the bread and season with salt.
Serve hot!
This is the recipe of the real Italian bruschetta!!
If you want, you can add diced fresh tomatoes (drain them in a colander, after cutting them, for 30 minutes, so they will lose their water) and some basil, too. It will not be the real bruschetta but it will be nice all the same!
Very important: remember to pronounce bruschetta like brusketta!!!!
Subscribe to:
Posts (Atom)