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March 2011 - Dinner in Venice

Archives for March 2011

Stuffed and Fried Zucchini Flowers


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Stuffed Fried Zucchini Flowers (Dairy)

Stuffed Fried Zucchini Flowers (Dairy)

Stuffed and Fried Zucchini Flowers (Dairy)

Ingredients

  • 12 zucchini flowers
  • 1/2 cup of COLD dry white wine (120ml)
  • 1 large Italian mozzarella ball, cut into strips
  • 3 tablespoons parmigiano cheese
  • 2 eggs, beaten
  • 1/2 cup pastry flour (best) or all-purpose flour
  • extra virgin olive oil for frying
  • salt and pepper to taste

Directions

Check inside the flowers for bugs and shake them out.

Wash the flowers very carefully or they will break.

Dry well with paper towel without rubbing. leave for a few minutes on paper towel so the inside will dry out as well.

Stuff each flower with a strip of mozzarella. If you eat fish with dairy (**many Jews of Sephardic and Italian origins do not) add an anchovy fillet.

If you don't, salt the mozzarella and add a touch of parmigiano cheese and maybe nutmeg.

For the batter, mix eggs, all purpose flour and wine together until smooth and even (a whisk works best).

Heat up the extra virgin olive oil in a deep pot, at least 3" deep, until hot; test it by throwing a small piece of bread in it - lots of small bubbles should form around it, but it should not burn.

Gently coat the stuffed flowers with batter.

Fry until golden brown. Place on several layers of paper towel to absorb the excess oil and immediately season with salt.

The flowers can also be fried in the same batter without stuffing, sprinkled with sugar and served as a dessert (a delightful idea for Purim and Hanukkah!)

https://dinnerinvenice.com/2011/03/30/stuffed-and-fried-zucchini-flowers-dairy/

Eggplant Roulades with Tuna


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Eggplant Roulades with Tuna

Eggplant Roulades with Tuna

Eggplant Roulades with Tuna

Ingredients

  • (serves 4)
  • 2 medium/large eggplants
  • 4 ounces anchovies (salt- or oil-packed)
  • 1/2 cup capers (salt- or oil-packed)
  • 1/2 cup green olives, pitted
  • 1 can of tuna
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 10 mint leaves
  • salt
  • pepper

Directions

After washing the eggplants, cut them lengthwise into 1/4 inch slices , arrange them in a colander in your sink or on a platter, and cover them with kosher salt on both sides.

Allow them to rest and 'weep" the bitter juice out for one hour.

Keeping the eggplants in the colander, rinse them well under cold running water to eliminate all traces of bitterness and salt.

Blot dry with paper towels.

Arrange the eggplants on a wide tray and cover them with a mix of oil, vinegar and salt, and freshly chopped mint leaves.

Allow to marinate for 30 minutes.

In the meantime, combine the tuna (drained), olives, capers (drained and rinsed), and anchovies (rinsed) in a food processor until they form a smooth, creamy paste.

Grill the eggplants on a heavyweight grill pan, turning them and brushing them with the marinade, until cooked through.

Allow to cool for a few minutes, then spread the tuna mixture on one side of each eggplant slice, roll up and secure with a toothpick.

Serve warm or at room temperature.

Note: Eggplant in Italy was apparently abhorred by non-Jews until the end of the 1800s. Its Italian name, Melanzana, is said to derive from the Latin "Mela Insana" (Bad Apple) because it was believed to be poisonous and cause fevers that would make people lose their minds. But in the 20th century the purple fruit took the country by storm, and is now the star ingredient in some of the most popular and world-famous Italian dishes.

https://dinnerinvenice.com/2011/03/29/eggplant-roulades-with-tuna/

Chestnut and Leek Soup


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Chestnut and Leek Soup

Chestnut and Leek Soup

Chestnuts were central to the traditional Italian diet, especially in the mountains and among the poor. This simple soup is extremely satisfying when it’s cold outside, especially if you accompany it with a nice glass of a dry, fruity white wine. For an ever richer soup, you can substitute half the vegetable stock with milk. 

Chestnut and Leek Soup

Ingredients

  • (serves 4)
  • 2 leeks
  • 1/3 pound fresh chestnuts (or 1 cup
  • cooked and peeled chestnuts)
  • ½ pound potatoes
  • 4 tablespoons butter, or olive oil
  • ½ cup dry white wine
  • 1 quart vegetable stock
  • salt and pepper

Directions

Blanch the chestnuts for about 15 minutes and peel them (you can also use pre-cooked and peeled chestnuts, but you will lose some flavor).

Clean the leeks, discarding their outer leaves and green parts, and slice them thinly.

Peel the potatoes and cut them into small dice. In a skillet, heat the butter or oil, and saute’ the leeks for 5 minutes;

add the chestnuts and potatoes, salt, and add the wine.

Allow it to evaporate, then add the stock, and bring to a boil; lower the heat, and cook for 45

minutes to one hour, or until the chestnuts and potatoes are fully cooked.

Puree’ the soup with an immersion blender or your food processor. Add more salt and pepper if liked, and serve hot.

https://dinnerinvenice.com/2011/03/24/chestnut-and-leek-soup/

 

Marinated Zucchini


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marinated zucchini zucchine in marinata - Lazio

Marinated Zucchini

Ingredients

  • 1 1/2 pounds fresh, small and firm organic zucchini
  • 1/2 cup extra-virgin olive oil
  • 3 tbsps white wine vinegar
  • 2 lemons
  • 1 tsp sugar
  • 1 pinch red pepper flakes, or 2 chili peppers, cut into 3-4 pieces
  • 2 garlic cloves
  • 4 tsps coarsely chopped fresh basil leaves
  • 4 tsps coarsely chopped fresh parsley or mint leaves
  • salt and pepper

Directions

Using a mandoline or your food processor disc to make them even, cut the zucchini lengthwise into slices ¼-inch thick.

Place the slices in a colander, sprinkle with salt and place at the bottom of your sink to drain for 1 hour.

Drain, rinse, and dry with paper towel. Set aside.

In a bowl, combine the oil, vinegar, lemon juice, sugar, salt and and the chili.

Place the zucchini slices flat in the jar, a few at a time, pouring some of the marinade, garlic slices, basil and mint between each layer.

Cover and marinate for at least 12 hours before serving.

https://dinnerinvenice.com/2011/03/13/marinated-zucchini/

Potato and Leek Soup


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Potato and Leek Soup

Potato and Leek Soup

Potato and Leek Soup

Ingredients

  • (serves 4)
  • 2 medium leeks
  • 2 celery sticks
  • 3 medium potatoes
  • 2 cups vegetable broth
  • 1 1/2 tablespoon freshly minced parsley
  • 4 or 5 tablespoons extra-virgin olive oil
  • salt and pepper to taste
  • (if making a dairy meal, you can add 2 tablespoons of freshly grated parmigiano cheese)

Directions

Clean the leeks, discarding the harder green parts (you can use them to make a vegetable stock, with carrots, celery and onions).

Wash the celery,, eliminating any fibrous parts.

Slice both the leeks and celery.

Peel and dice the potatoes. Heat 2 or 3 tablespoons of olive oil in a heavy or non-stick pot, and add the leeks.

Cook for 3 minutes, lowering the heat and adding a tablespoon of water if needed to prevent them from burning.

Add the celery and potatoes, season with salt, and cook for about 5 more minutes.

Add the hot vegetable stock and bring to a boil.

Simmer on low heat for about 30 minutes or until the potatoes are soft.

Process with a hand mixer till creamy. Before serving, add the parsley, sprinkle with pepper and drizzle with a little more olive oil.

In the context of a dairy meal, you can also add about 1/2 tablespoon per person of freshly grated parmigiano cheese.

https://dinnerinvenice.com/2011/03/01/potato-and-leek-soup/