Neopolitan Zuppa Di Zucchine Recipes

QUICK SUPER-DELICIOUS ZUPPA TOSCANA

Steps:

• Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
• Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
• Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
• Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.

SUPER-DELICIOUS ZUPPA TOSCANA

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

ZUCCHINE ALLA SCAPECE - ITALIAN FRIED ZUCCHINI MARINATED IN VINEGAR

Steps:

• First, peel and mince the garlic.
• Then, rinse the mint leaves and mince them as well.
• At this point, combine the mint and the garlic with the vinegar and 3 tbsp of extra-virgin olive oil, stirring with a spoon.
• Now, reduce the zucchini into rounds 1/8 to 1/4 inch thick.
• Then, pour the zucchini rounds into a bowl and salt to taste, stir and let rest 10 minutes.
• At this point, place the zucchini over a rack without overlapping them, and allow to clean out the vegetable water. If a rack is not available, use kitchen towels.
• After an hour, dry the vegetables as much as possible.
• Now, Pour the olive oil into a saucepan and heat until the oil reaches a temperature between 338° F (170° C) and 356° F (180° C).
• Then, fry the zucchini a few at a time until golden. Place the vegetables over paper towels to drain the oil in excess.
• If you want to use the double-frying method, please read the paragraph above "Zucchine alla Scapece: tips and suggestions".
• Finally, toss the vegetables with the marinade, and optionally with black pepper, then store into a box.
• Place the box in the fridge at least 8 hours up to 2 days before serving.

LEEK AND SWISS CHARD SOUP ITALIAN - ZUPPA DI PORRI E BIETOLE

Steps:

• In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
• Add the Swiss chard and stock and bring to a simmer.
• Cook until the chard wilts, about 10 minutes.
• Add the rice, salt, and pepper.
• Cover and cook over low heat about 20 minutes until the rice is cooked.
• Stir in cheese and serve.

SCHIACCIATINA DI ZUCCHINE

Steps:

• In one bowl mix together water, olive oil, salt and in the end flour.
• Then add sliced squash and mix it well.
• Put the mixture in a baking pan 20x30cm.
• Bake 40minutes in 230'C.