½ûÂþÌìÌÃ

a good way to stop the marrows is to pick the flowers...deep fried battered flowers are very nice and hence far less marrows and a few cougettes....

whoever told you this was a heat wave...this is normal... they just say that every year

Old fashioned answer
Slice the courgettes, sun dry them, store them in a muslin type bag.
In the winter take some out, soak in water dry them off and cook.
Seems to work, we did some here in England a couple of years ago, it worked.
Keep the flies off whilst drying
Good luck.

Sliced thinly - fried then layered in a serving dish with Pecorino before being oven baked or grilled. Finish with oil. Mmmmm! Great antipasto.

Zucchine in carpione

Slice the zucchine lenghtwise, approximately 2mm thick.You could impanare them, that is deep them in egg and bread crumbles, or just have them plain Fry them and set them apart (no need to deep fry...). In the same pan where you fried the zucchine add some olive oil and fry one thinly sliced onion until golden. Add some sage leaves. When the onion is golden add half a glass of wine vinager and boil for 5 minutes. The marinata is ready. Pour it over the zucchine while is still hot. Let it cool and put in the fridge. eat a few hours later. You can make a lot of them as they last for a week due to the marinade.

Frittata di zucchine

Slice the zucchine in rounds. In a frying non sticking pan heat some oil and garlic, add the zucchine, cook the, add some salt. In a bowl mix 2 or more eggs with some parmigiano, a drop of milk, some nutmeg if you like it. When the zucchine are tender just pour the egg misture over it. Fry until golden, turn it, fru some more and there you are!

Insalata di zucchine.

You hav eto use the very small ones. Slice them very thin, add mint leaves, and dress with lemon, olive oil, salt and pepper. Very good if you have it with bresaola.

You can make risotto with zucchine, caponata , lasagne, pasta... sooooooo versatile!

Enjoy them while is the season!!!

Paola

[QUOTE=latoca]Zucchine in carpione

Slice the zucchine lenghtwise, approximately 2mm thick.You could impanare them, that is deep them in egg and bread crumbles, or just have them plain Fry them and set them apart (no need to deep fry...). In the same pan where you fried the zucchine add some olive oil and fry one thinly sliced onion until golden. Add some sage leaves. When the onion is golden add half a glass of wine vinager and boil for 5 minutes. The marinata is ready. Pour it over the zucchine while is still hot. Let it cool and put in the fridge. eat a few hours later. You can make a lot of them as they last for a week due to the marinade.

Paola[/QUOTE]

I have made the Zucchine in carpione but found the vinegar overpowered the dish. Is it meant to be the dominant flavour or was I doing something wrong (I used red wine vinegar)?

I think you did it right, yhe vinager taste is supposed to be quite strong. You could mix it with some white wine or water to tone it down....
I like them strong though! The recipe was borne to be able to preserve fish, vegetable or bistecche during the summer for a few days...

[QUOTE=latoca]I think you did it right, yhe vinager taste is supposed to be quite strong. You could mix it with some white wine or water to tone it down....
I like them strong though! The recipe was borne to be able to preserve fish, vegetable or bistecche during the summer for a few days...[/QUOTE]

I was thinking I might just have used a poor quality vinegar. I like the taste of vinegar, but not to the exclusion of everything else.

Would this same concept translate for preserving zucchini in olive oil?

[QUOTE=CasaBianca]Due to the recent heatwave here in Abruzzo, I seem to have grown my own weight in courgettes!! (which are rapidly turning into marrows).

Anyone got any good recipes, to use them up?

Thanks,
Tracey.[/QUOTE]
try this soup which freezes well.1oz butter,1 large onion,1lb courgettes,1 1/2 pints of chicken stock.melt butter and fry onion gently until soft but not brown,slice courgettes and mix with onion.stir in the stock,bring to boil ,cover and simmer gently for 30 minutes.liquidise ,season and serve.this is also good spiced up by adding some curry powder or ground spices to the pan with the onion.

I am not sure about preserving zucchine in olive oil. My granmother used to do it with not great results, i have to say. I think frozen zucchine are better, if only beacuse you do not get all the calories from the olive oil!
Peppers are very nice preserved .

Paola

[QUOTE=latoca]I am not sure about preserving zucchine in olive oil. My granmother used to do it with not great results, i have to say. I think frozen zucchine are better, if only beacuse you do not get all the calories from the olive oil!
Peppers are very nice preserved .

Paola[/QUOTE]

On her last trip to London my sister bought peppers stuffed with tuna and preserved in olive oil. Those were delicious!

[QUOTE=Sano]On her last trip to London my sister bought peppers stuffed with tuna and preserved in olive oil. Those were delicious![/QUOTE]

Oh god I have the recipe at home in Italy for them! They are indeed delicious.
I will look for it and post it on the forum after my holidays.
I also have a recipe for antipasto, that is preserved vegetables in tomato sauce, it will come in handy for the end of the summer.

Does anybody know that you have to buy the Calendar of Frate Indovino and check the moon , as it is very important that you preserve things when the moon is right (like new, old, that stuff...). My GranMother is the master of the moon . Anyway, you will find all the tips on the calendar!

Paola

[QUOTE=latoca]Oh god I have the recipe at home in Italy for them! They are indeed delicious.
I will look for it and post it on the forum after my holidays.
I also have a recipe for antipasto, that is preserved vegetables in tomato sauce, it will come in handy for the end of the summer.

Does anybody know that you have to buy the Calendar of Frate Indovino and check the moon , as it is very important that you preserve things when the moon is right (like new, old, that stuff...). My GranMother is the master of the moon . Anyway, you will find all the tips on the calendar!

Paola[/QUOTE]

I have read a few discussions on the phases of the moon and its importance in agriculture and even in the preserving of food. Interesting stuff though I have not tested the validity of it yet.

I would love that recipe - those peppers were divine. Over here we can also buy an imported ½ûÂþÌìÌà product - it is mixed vegetables in a tomato sauce (quite oily actually as it separates in the bottle into tomato and oil (olive oil). It is used with pasta - just cook the pasta, stir this in and serve. Very nice for a quick lunch.

The mixed vegetable stuff I am talking baout is called antipasto, in Pimonte, and is made with veggies, tomato sauce, olive, vinegar, sugar, salt...
when you open it you usually ad tuna for serving.

I'll post it, promised!!!

[QUOTE=latoca]The mixed vegetable stuff I am talking baout is called antipasto, in Pimonte, and is made with veggies, tomato sauce, olive, vinegar, sugar, salt...
when you open it you usually ad tuna for serving.

I'll post it, promised!!![/QUOTE]

Thanks! I look forward to trying it out.

Hi there,
I went shopping yesterday, and decided to buy some Gnocchi in my local Sainsbury's. The recipe said to boil in water for a few minutes, then add your favourite sauce. Does anybody have any other recipes for Gnocchi? I am trying to be a little more adventurous with my cooking, especially all foods ½ûÂþÌìÌÃ! Also, can anyone recommend a decent ½ûÂþÌìÌà cookbook? Nothing to complicated, I would prefer fairly quick easy recipes!! Needless to say, I am not a very good cook, don't like spending hours in the kitchen, especially when weather outside is sunny!! Practising for when we eventually make the big move.
Ciao Frances

Sorry, should have put this under a new thread.
From Frances

Haven't grown my own yet this year ( too late to plant !) but our local supermarket has them offer at 50 cents a kilo, so have bought 2 and half kilos.

have seen them bottled in supermarket and would like to do my own.

can anyone tell me how to do it and any variations to add for variety.
Do I sun-dry them first or just bottle them ???? :confused: