Thursday, 15 September 2011

Fluffy Clouds in a Red Sky

Zucchini con Crosta di Patate, Pancetta e Uova Soufflé
& Sugo al Pomodoro e Olive
Zucchini + Potato, Bacon & Egg "Soufflé" Topping + Tomato & Olive Sauce

This is another one to file under " how to make a meal out of nothing" I suppose. But there is something really cool about grabbing a couple of leftover items out of the fridge and turning them into something new and fresh and good. So this was basically a meal made out of 1 zucchini, about 1 serving of mashed potato, a couple of eggs- and around 30 minutes of time...

First of all, cut the zucchini into slices and blanche them for 1 minute, then let them drip dry. I chopped the 2 outer slices into fine cubes and set them aside to use in the topping. For the topping, I took the mashed potato and added some finely chopped parsley and onion, a couple of spoonfuls of freshly grated parmesan and the chopped zucchini. I then cracked 2 eggs and split the egg whites and egg yolks.

I beat the egg yolks until they were smooth and creamy and added them to the potato mixture. I also added a handful of finely chopped bacon. In the meantime, I whisked the egg whites until they were fluffy and stiff and folded them into the mix as well. I carefully spooned the mixture onto the zucchini slices and then put them onto a lightly oiled try and into a moderately high oven for 15-20 minutes... more than enough time to make that simple sauce...

For the sauce, I pitted and coarsely chopped 3-4 olives olives and put them into a hot frying pan with a drizzle of oil, some crushed garlic, finely chopped rosemary and oregano. After 2 minutes or so, add some tomato juice and tomato past, a little sugar and a splash of orange juice... this is going to be a very fruity sauce! Turn down the heat and let the sauce simmer, until the zucchini are done... All you need to do now is to serve it up! And a buon apetito is had by all!

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