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Old 08-10-2012, 08:08 AM   #81
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Quote:
Originally Posted by silentmeow View Post
Wish I could read Russian! The photos were great but that cake on the lower left.....well that's to die for! thanks.
Is this the one? http://www.videoculinary.ru/торты-и-...rt-legkiy.html
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Old 08-10-2012, 10:07 AM   #82
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Souvlaki: Love your Zucchini Dip; Crudities & Grossini

This is marvelous ... I am going to serve this as a Merienda, which is a cocktail hour 17.00 to 19.00 hours ( 5pm to 7pm ) in Spain and Italia ...

This dip shall work wonderfully with home made Grossini bread sticks which I posted back in March ...

Thanks for foto and recipe ...

Margi.
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Old 08-11-2012, 07:10 AM   #83
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That would be the one. Much to beautiful to eat! I've decorated with pansies, grape leaves and other edibles but nothing matches that cake.
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Old 08-11-2012, 08:37 AM   #84
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Charlie,

Divine looking cake ... and decorative touches ...

Thanks for posting,
Margi.
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Old 08-11-2012, 08:43 AM   #85
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Zucchine in carpione, Piedmont style

I'm not giving precise amounts here, just a couple of words: 1) zucchini need to be fresh, small and greenishly brilliant, you need more skin then pulp; 2) don't skimp on wine vinegar, which is the key ingredient of any carpione recipe, be it zucchini, fish, eels or anything else.
First of all, cut the zucchini in half, lengthwise, then cut each half in pieces, but not too small. And the pieces must be all of the same size (more or less...).
Then fry the zucchini. Use very hot olive oil, and don't put too much zucchini pieces at the same time in the pan, take your time and make them nicely golden and fried. Drain them, salt them, then put them in pyrex transparent, rectangular dish, alternating them with peeled garlic cloves and fresh sage leaves.
Reheat the oil used to fry the zucchini, if needed add some more; when it's hot, pour in the wine vinegar (red or white). When the vinegar is boiling, take the pan off the fire, then pour the oil/vinegar mix on the zucchini, in their dish. Let them cool, put them in the fridge. Keep them in the fridge for almost 24 hours, then you can eat them, cold.

A final note: I never made them, so this is not a recipe I tried and tested. Maybe next week I'll give it a go. Stay tuned...
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Old 08-11-2012, 09:08 AM   #86
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Luca,

Sounds like a lovely low cal snack ... Thanks for posting ...

I had posted two recipes when I first joined D.C. that may interest you; one is a Short Pasta & Shrimp stuffed in a zucchini ( pasta section ) and the other is zucchini fritters, in the Vegetable section --- look like meatballs however, they are made from grated zucchini, bread crumbs, spices etc. They are quite tasty and would be lovely with a selection of salsitas or dips ...

Have wonderful August.
Ciao, Margi.
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Old 08-11-2012, 10:37 AM   #87
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Quote:
Originally Posted by Luca Lazzari View Post
Margi, thanks for this olive oil frying step, which really can rehabilitate quite everything!
Try mixing grated parm with some flour, and fry. Yum.
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Old 08-11-2012, 12:57 PM   #88
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Quote:
Originally Posted by Luca Lazzari View Post
I hate them, really. I hate zucchini as much as I LOVE zucchini flowers.
I mean, to give them some fragrance, you really have to spice them up!
Can't stand this spineless veg

Any advice? But I need some recipe which possibly uses less then 134 ingredients, and no nuts or seeds allowed...
Luca, here's a recipe that might change your mind:

Lasagna rolls with prosciutto and zucchini
A different way to prepare the classic lasagne

Ingredients:
6
Lasagna strip De Cecco
2 lbs
Small zucchini
2 TBSP
Chopped parsley
cup
Olive oil
1
Clove of garlic (pressed)
1 tsp
salt
6
Slices of prosciutto or ham.
1 cup
Prepared bchamel sauce (page..)
8 oz
Provolone cheese or buffalo mozzarella (shredded)
2 TBSP
Grated parmesan cheese
Oil and salt for boiling lasagne
Directions:
1. Bring a large pot of water to boil, add salt and 1 TBS of oil. Cook lasagna strips for 6 minutes, Remove and spread on a towel to cool. Once cooked, the lasagna strips will measure 10x51/2 inch. You may use a different brand or make your own pasta. However the quantities listed are for this size of pasta. If your lasagna strips are smaller or larger, please adjust the quantities accordingly.
2. [IMG]file:///C:%5CDOCUME%7E1%5CLen%5CLOCALS%7E1%5CTemp%5Cmsohtm lclip1%5C01%5Cclip_image004.jpg[/IMG]Dice zucchini finely (brunoise). If you are using large zucchini, discard the central white part. You should obtain 4 cups.
3. In a very large saut pan heat oil with chopped parsley and press garlic directly into the pan. Add diced zucchini and salt to your taste and bring heat to high, stirring frequently. Cook for 7 minutes. Remove from heat and allow to cool. If you do not have a large frying pan, cook the zucchini in two butches. We want the zucchini to maintain a crisp and not mushy consistency.
4.Spread 2 TBSP of bchamel sauce over each lasagna strip (reserve remain for final assembly), then a slice of prosciutto, cup of cooked zucchini, and shredded cheese..
5. Roll it in jelly roll fashion, wrap it in aluminum foil and freeze for about hour to stiffen. If you plan this recipe for later use, just keep the rolls frozen.
6. If you are using pre-frozen rolls, take them out of the freezer several hours before your dinner preparation, so you can easily cut them crosswise into four pieces.
7. Preheat oven to 450 F.
Using the remaining bchamel: lightly cover the bottom of a baking dish of your choice suitable for serving at the table. Arrange lasagna rolls into it, spread remaining bchamel sauce and parmesan cheese over the top. Bake until golden brown on top (about 20 minutes). If you have a broiler you might broil for a few minutes.
SERVES 6.
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Old 08-11-2012, 02:21 PM   #89
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Ok, when I have grown zucchini, I've ended up with lots!!! After having it a few times I got tired of it (all of the ideas here are great!). Anyway, after making all of my friend's take home a zucchini, I would make chocolate zucchini cake. Lots of recipes on line. Some have nuts, but it is still good without the nuts. Hubby (who does NOT eat green things at all) will eat the cake. It also freezes well.
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Old 08-21-2012, 04:13 PM   #90
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Quote:
Originally Posted by zfranca View Post
Luca, here's a recipe that might change your mind:
...
That's beautiful! It looks like the rosette, which are one of the favorite recipes at my fianc home, but they don't put any vegs in.
Next time they'll do rosette, I'll try to make some of them with zucchini.

Thanks
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I hate zucchini I love zucchini & (Summer) squash. Any new and fresh ideas/recipes to share? I posted, and made, [B]Zucchini Carpaccio with Feta & Pine Nuts[/B] [URL="http://www.chow.com/recipes/10981-zucchini-carpaccio-with-feta-and-pine-nuts"]Zucchini Carpaccio with Feta and Pine Nuts Recipe - CHOW[/URL] On the to-do list: [B]Zuchinni Stuffed with Ricotta Mousse[/B] [URL="http://www.myrecipes.com/recipe/zucchini-boats-with-ricotta-basil-mousse-10000001041862/"]Zucchini Boats with Ricotta-Basil Mousse Recipe | MyRecipes.com[/URL] Gordon Ramsay's [B]Ricotta-Stuffed Zucchini Rolls[/B] [URL="http://www.applepiepatispate.com/appetizer/ricotta-stuffed-zucchini-rolls/"]Ricotta-Stuffed Zucchini Rolls - Gordon Ramsay Recipe | Apple Pie, Patis, and Pt Recipes[/URL] 3 stars 1 reviews
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