Omelet with Zucchini, Salami and Fontina Cheese

Here the preparation of omelet with zucchini made in a different way from the classical one where you mix everything before and then cook. In this case I first cooked the zucchini then I add the beaten eggs and in the top I put pieces of Bergamasco salami and Fontina cheese. In this way you can appreciate and taste every ingredient that you use. What I like more is when the pieces of cheese are not completely melted and this you can decide at the end of the cooking, but if you want the cheese completely melt you can cover the omelet with a lid for few minutes.

INGREDIENTS (for 4 people):
5 Zucchini

4-5 eggs

5 slices of Bergamasco salami

80 g of Fontina cheese

Salt

Black pepper

3 Tablespoons of extra virgin olive oil

PREPARATION TIME: 10 minutes

COOKING TIME: 20-30 minutes

WINE: Chardonnay Doc (White Wine)

PREPARATION

Wash the zucchini and cut them in thin slices. Preheat the extra virgin olive oil in a large pan add the zucchini and let them cook for about 15 minutes stirring time by time.

While the zucchini are cooking, prepare the eggs, the bergamasco salami and the Fontina cheese.

In a bowl place the eggs, sprinkle with salt and black pepper and beat them.

Cut the Bergamasco salami in slices and then in pieces and cut also the Fontina cheese in cubes. When the zucchini are ready, pour on them the beaten eggs in order to cover all the zucchini,

and then add the Bergamasco salami and the Fontina cheese.

Let the omelet cooked for about 15 minutes, during the cooking make small holes in the middle of the omelet in order to let the eggs to cook completely.

If necessary at the end of the cooking cover with a lid for few minutes in order to melt completely the cheese. Serve it hot.

BUON APPETITO!

Risotto with Zucchini and Speck

This Italian recipe of risotto combines the sweet taste of zucchini with the spicy taste of speck. The preparation of this risotto is very easy as you already learned from the recipes of the other Italian risotto that I already published. The secret in the preparation of risotto is to have a good vegetables broth and to stir continuously while you are adding the broth to not let the rice attach to the casserole and to better check the cooking of rice.

INGREDIENTS (for 4 people):
320g or 11,3 oz of Rice (type Arborio)
3 / 4 Onion
3 Tablespoon of extra virgin olive oil
2 Zucchini
100g of Speck cut in small cubes
Half Glass of White wine
Vegetable broth (1 carrot, 1 onion, 1 potato, celery, coarse salt)

PREPARARATION TIME: 30 minutes (15 minutes with the pressure cooker)

COOKING TIME: 20 minutes

WINE: Alto Adige Pinot Bianco (WhiteWine)

PREPARATION
Start preparing the vegetable broth, clean and peel the carrot, the potato, the onion, and the celery, cut them in big pieces and place them in a potful, add half a liter of water and a bit of coarse salt and let it boil for about 30-40 minutes. If you don't have a lot of time the best thing to do in order to have the same result is to use the pressure cooker, with which you will need only 10-15 minutes.



When the broth is almost ready you can start with the preparation of risotto, preheat the extra virgin olive oil in a casserole, mince the onion and cut the zucchini in small cubes, add the onion to the hot oil and let it brown.



Add the small cubes of speck, let them cook for a few minutes,



add the zucchini and let them cook for few minutes.



At this point add the rice and let it roast.



Add half glass of white wine, let it evaporate and start adding the broth,



little by little stirring continuously.



Let the rice cook for about 15-18 minutes, pay attention not to over cook it. Serve risotto warm.



BUON APPETITO!

Pie with Pepper, Zucchini, Aubergine and Carrots

Here another easy Italian recipe for pie that you can serve as an appetizer. This pie is mainly made with vegetables, in particular pepper, zucchini, aubergine and carrots, with the addition of Speck and Asiago cheese. The vegetables that I used for this Italian food are the vegetables that more often I have in my fridge so was very easy to decide how to use them. If you are vegetarian you can easy prepare this Italian recipe also for you not using the speck. If you don’t’ like the speck, you can change it with another Italian cold meat like, raw ham or cooked ham. The preparation is easy: you have just to clean, and cut the vegetables in long stripes, let them quickly cook in a large pan with some extra virgin olive oil and then put them on the surface of a flaky pastry with speck (if you like it) on the bottom and Asiago cheese on the top. This pie can be also a solution for children who don’t like vegetables so much.


INGREDIENTS (for 8-10 people):
Flaky pastry
1 Pepper
2 Zucchini
2 Carrots
1 Aubergine
Salt and Black pepper
3 Tablespoons of extra virgin olive oil
200 g or 7,1 oz of Asiago cheese
5-6 thin slices of Speck

PREPARATION TIME: 30 minutes

COOKING TIME: 20 minutes

WINE: Pinot Grigio (White Wine)

PREPARATION
Start with the preparation of the filling of the pie: clean the pepper, zucchini, carrots and aubergine. Cut them in long stripes. Preheat in a large pan the extra virgin olive oil, when it is hot add the vegetables, sprinkle with salt and black pepper and let them cook for about 10 -15 minutes.





The vegetables shouldn’t be completely cooked because you will finish to cook them in the oven. Preheat the oven at 200 degree (or 390 fahrenheit). In the meantime place a sheet of baking paper in the bottom of a round baking pan and put on it the flaky pastry. Make some hole with a fork on the surface of the flaky pastry



and bake for 3 – 5 minutes. Cut in squared pieces the Asiago cheese. After 3 – 5 minutes remover the flaky pastry from the oven and place on its bottom the slice of speck.



Add the vegetables



and the Asiago cheese on the surface.



Bake for 20 minutes. Serve warm or cold according to your taste.



BUONA APPETITO!

Pie of Zucchini

This is a very simple and fast Italian recipes that you can prepare when you come back later from your job and you haven’t any delicious recipes to eat. You need only some zucchini, a flaky pastry that you can easily found at the supermarket, cheese, in this case I used ricotta cheese from cow but if you don’t have this Italian cheese you can also use what you have at home better a soft Italian cheese like Stracchino or Asiago cheese, and salame that gives a salted taste to the pie of zucchini. If you like you can even add an egg. Just cook a little bit the zucchini, add all the other ingredient to them, and fill the pastry and bake. Easy, fast and a delicious Italian recipe is ready!


INGREDIENTS (for 6 people)
1 Round flaky pastry
1 / 2 Onion
6 Zucchini
250g or 2 cups of Ricotta cheese
8 Slices of Salame
40g or ½ cup of Parmesan
3-4 Tablespoons of Extra virgin olive oil
Salt
Pepper

PREPARATION TIME: 25 minutes

COOKING TIME: 30-40 minutes

WINE: Golfo del Tigullio Vermentino (White Wine)

PREPARATION
Clean and cut in thin slices the zucchini. Preheat the extra virgin olive oil in a large pan, cut the onion in thin slices then add them to the extra virgin olive oil and let them brown. Cook the zucchini on a low flame for about 15-20 minutes.



When the zucchini are ready put them in a bowl, add the ricotta cheese, the slices of salame, Parmesan, a bit of salt and pepper and mix all together. Better if the ricotta cheese is from cow.



Place a sheet of baking paper on the bottom of a baking-pan, place over it the pastry and makes some little holes on its surface with a fork.



Fill the pastry with the mixture of zucchini and ricotta cheese.



Bake at 180-200 degree for about 40 minutes until the surface becomes golden. Serve warm.



BUON APPETITO!

Patty-cake of Zucchini

This patty-cake of zucchini is prepared according to the Tuscan cooking: the main ingredients used are eggs, zucchini, Parmesan and the Tuscan Pecorino that is a delicious cheese of medium seasoning with a spicy taste, for these characteristics the Tuscan Pecorino is ideal together with the sweet taste of zucchini. For a good preparation of this Italian recipes it is important the cooking of zucchini: the zucchini should be result a bit dry in order to obtain a more homogenous mixture when you add the eggs, the Italian cheese and the breadcrumbs. This Italian recipe can be served as a vegetarian second course or also in small pieces as a spicy appetizer.

INGREDIENTS (for 6 – 8 people):
1 Kg of Zucchini
3 Tablespoons of extra virgin olive oil
Some basil
Some parsley
1 Clove of garlic
4 Eggs
40 g of Tuscan Pecorino
40 g of Parmesan
4 Tablespoons of breadcrumbs
20 g of Butter
Salt
Black pepper

PREPARATION TIME: 15 minutes

COOKING TIME: 30 – 40 minutes

WINE: Colli di Conegliano Bianco Doc (White Wine)

PREPARATION
Preheat the oven to 180°C. Preheat the extra virgin olive oil in a pan, clean the zucchini, cut them in slices and add them to the pan together with the chopped parsley, the clove of garlic and the chopped basil;



cook for about 5 minutes then sprinkle with salt and black pepper and continue to cook on a low flame covered for other 5 – 10 minutes.



When the zucchini are ready place them in a bowl and let them cold in the mean time place a sheet of baking paper on the bottom of a baking pan of 20 – 24 cm of diameter. When the zucchini are cold add the Parmesan, the Tuscan Pecorino,



the eggs and the breadcrumbs,



mix all together and pour the mixture in the pan.



Sprinkle with some other breadcrumbs and small pieces of butter.





Bake until the surface becomes golden.
This is the result:



BUON APPETITO!

Pasta with Zucchini Speck and Cream

This is a recipe for a first course made of pasta, zucchini, speck and cream.

INGREDIENTS (for 4 people)

3 Zucchini
350 g of Pasta (Type Tortiglioni)
125 ml of Cream
2 Slices of speck
Some Parmesan (Italian cheese)
5 Tablespoons of extra virgin olive oil
Salt
Pepper

PREPARATION TIME: 15 minutes

COOKING TIME: 25-30 minutes

WINE: Muller Thurgau (White Wine)

PREPARATION

Boil some water with salt for pasta. Wash, dry and cut the zucchini into small pieces as matches. Heat 3 tablespoons of extra virgin olive oil in a pan and add in the cutted zucchini. Cook them until they wilt and become slightly golden.

Cut speck into small cubes. Heat 2 tablespoons of extra virgin olive oil in another pan, add the cubes of speck and let them brown, then add the cream and stir it with the speck.

Continue the cooking for about 5 minutes. When zucchini are ready add to them the mixture of speck and cream and mix all together.

Preheat oven to 180 ° C. When pasta is cooked, pour the sauce on it, mix all and put all in a deep baking pan of 20 cm diamater, sprinkle with Parmesan and put in the oven for 5-10 minutes until the Paremesan is melted and the pasta is golden.

This the result:

BUON APPETITO!

Courgettes with Stuffing of Tuna Fish

This recipe can be a main course but also a side dish. This dish joins the spicy taste of tuna fish with the sweet of courgettes.

INGREDIENTS (for 2 people)

2 Large courgettes

1 Clove of garlic

1/4 of Onion

2 Tablespoons of extra virgin olive oil

1 Egg

1 Tin of tuna fish

Some breadcrumbs

Some parsely

Salt

Pepper

PREPARATION TIME: 15 minutes

COOKING TIME: 30 minutes

WINE: Colli di Luni Vermentino (White Wine)

PREPARATION

Preheat the oven to 200 °C. Wash, dry and cut the stem end of the courgettes, then cut each one horizontally in half. Now with a teaspoon scoop out the center of each half leaving at least 1/2 inch shell all around.

Heat extra virgin olive oil in a frying pan, add chopped onion and let it brown. Then mince the pulp of the courgettes finely and add it to the browned onion together with chopped garlic, parsley and the tuna fish. Let the mixture cook for almost 10 minutes.

Remove the mixture and wait until it gets cold. Then add the egg and mix all together. If the stuffing has a runny consistency, add some breadcrumbs. Season the mixture with salt and pepper. Baste a pan, place in it the courgettes, put on the bottom of them some butter and stuff them with the mixture.

Sprinkle with some breadcrumbs and bake for 15-20 minutes until the top of the courgettes get lightly browned. 

Serve hot.This is the result:

BUON APPETITO!