Monday, June 12, 2006

Torta di Zucchini e Ricotta

After we ate the marinated baby zucchini with their flowers, Gigliola served us a puff pastry tart filled with zucchini and ricotta, which was as lovely as the first and completely different.

2 lbs zucchini, diced very fine
1 onion diced, very fine
2 tbsp olive oil
salt and pepper to taste
3 tbsp pesto sauce*
250 grams (about 8 ozs) of whole milk ricotta cheese
1 package of puff pastry

Heat the oil over medium and add the onion. Sautee until translucent then add the zucchini. Cook until it has rendered it's juices and they have evaporated. Take off the heat and cool. Mix in the pesto (or herbs) and ricotta. Taste and correct for salt and pepper. The end product will be tastier if you do this ahead of time and bake the next day.

Line a pie tin with the puff pastry, dock and add the filling. Bake in a 350F pre-heated oven until the crust is browned and the filling is set.

*You can vary the herbs you put into this dish. If you do not use pesto, in summertime Gigliola suggests you try out the many herbs available, particularly, "mentuccia romana" (Satureia nepeta = field balm), but says to avoid parsley as it will get bitter during the baking process.


Blogger teacherarbc said...

I've just become quite famished, while exploring your site... Everything is just sooo delicious!

3:58 AM  
Blogger hellomelissa said...

i really, honestly, truly think i'll make this for dinner tomorrow night (tonight we're going out!!). our "old standards" are getting really boring... we need something new!

1:51 PM  
Anonymous Anonymous said...

Oh my goodness. That looks so good and really so simple to do, it just beggs to find it's way to the table! And I have tons of herbs bursting out in the garden.

7:41 PM  
Blogger Susan in Italy said...

Hi Juliebean, Thanks for stopping by! I saw you're part of the Chicagobloggers. What a great find for a home-sick girl like me.

Hello Melissa, I didn't actually make this one but it looked pretty easy. And it was delicious.

Tanna, I saw the photos of your neighborhood plants, I imagine your herb garden is extensive. BTW do you know what field balm is?

11:27 PM  
Blogger Fran said...

This looks so delicious. I think I could actually make it.

12:17 AM  
Blogger jasmine said...

Hi Susan

Thanks for visiting me this week. I love courgettes--this looks like an amazing recipe.


5:46 AM  
Anonymous Toptaste said...

Hi Susan,
I have information about classic italian zukka Lunga di Napoli or identical zukka with name Lunga Gigante di Napoli.....aplication in cooking- ingredients to soap, goulash, grill, jouce with other fruits, doughnut and others aplication in possible scrible recipe for this traditional Italy zukka in blog, or is possible send to link or send link with recipes with Lunga di Napoli< Thanks, milos

9:22 AM  

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