As everyone who has a garden knows, there is no way to sell courgettes in summer. You give gifts to your family and friends and, in the end, to the whole town, and there are still plenty. But I accept them all: there is no better challenge than to search new recipes with one of my favorite vegetables.
Just when Manolo brought us some great white courgettes I came across an Italian page with a recipe for Zucchine a pullastiello. This is a typical Neapolitan dish that, it seems, is made more commonly with aubergine (Melanzane to pullastiello), with which I am sure it is also very good.
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The invention, with which I came out as soon as I saw the photo, It consists of two slices of fried courgette that wrap, in turn, a slice of salami and another of smoked provolone, but not before battering and frying the whole. It is a laborious recipe, but not difficult, and the result is amazing.
As I am in Aragón, I have replaced the salami with graus sausage and provolone for a smoked sheep cheese similar to Idiazabal, but it can be done with multiple combinations. Perhaps the national cheese most similar to the original smoked provolone is San Simon da Costa cheese, with which I plan to repeat the recipe sooner rather than later. Maybe today.
We choose the zucchini with the most cylindrical shape that we have on hand. It is easier for this recipe to use courgettes not very big and as regular as possible in its form, but it is not essential.
Cut the zucchini, unpeeled, into slices about 7 mm thick. Heat plenty of olive oil in a large frying pan, and fry the slices in batches until they are well browned, reserve them on a plate with kitchen paper and season them lightly.
Once all the slices are fried, turn off the heat in the pan while We do all the assembly. To do this we prepare a plate with beaten egg and another with wheat flour. We cut the longaniza, sausage or salami into thin slices, the same as the cheese. Ideally, the size of these slices is only slightly smaller than the zucchini slices, but you don’t have to go crazy either, as several pieces of sausage or cheese can be perfectly inserted if needed. Once we have prepared the mise en placeturn on the oil again in which we had fried the zucchini.
Once all the ingredients are ready, we are riding every bite, arranging a slice of courgette, one of longaniza, one of cheese and, to close, another of courgette. We pass the invention through egg, then through flour and fry it. It may seem that everything is going to spread out, but if we have coated the mixture well and carefully place it in the pan perfect coverage is created. Is easier than it looks like. Carefully turn the zucchini “sandwiches” until they are well browned on both sides, and place them on absorbent paper.
ideal is serve this dish immediately, to enjoy the melted cheese. a delight
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With what to accompany the zucchini a pullastiello
It would be a bit of a lie to say that this is a vegetable dish, so it can be perfectly served as single dish, accompanied by a cold salad or, if anything, as a second in a more copious meal, as in fact it is done in Italy. The dish also cries out for a good young red wine with which to enjoy in a big way.
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The news
Zucchini stuffed with longaniza and Idiazabal cheese: the Spanish version of the Italian ‘zucchine a pullastiello’
was originally published in
Direct to the Palate
by Miguel Ayuso Rejas.