Hello world! Happy Saturday morning! August is coming to an end over here in Tuscany, the weather is still quite hot, although not as hot as in the past few weeks. The days are getting shorter an the sunset has become the usher for cooler temperatures during these end of Summer nights. The garden in looking good, although a little weary from so much heat and quite sunburnt. The basil peeps out from a jute tent, which protects it from the sun and desperately tries to hang on till the weather cools down. The tomatoes, instead, like lizards soak up as much sun as they can, and all happy, round, juicy, and red smile at us from the vine.
What is especially abundant in the garden these days is zucchini, and that is very exciting since there are an infinite possibilities of how to use zucchini in the kitchen, amazingly versatile, zucchini are great both savory and sweet. Here below I am going to share one of each recipes: Tuscan Fried zucchini and zucchini bread.
Tuscan Fried Zucchini
This recipe is a favorite for Italian children! I remember as my grandmother fried the zucchini on those warm early fall afternoons in our outdoors kitchen…the smell, I remember so vividly.
Anyway this is no doubt a pleaser for children and adults. They are best consumed fresh and warm. Usually they are all eaten up before they get the chance to cool. Enjoy!
3 beaten eggs
half a cup of white flour
1/2 cup olive oil
salt and pepper
Slice the zucchini lengthwise, dip the slices first in the flour and then in the beaten eggs.Move them gently around as you dip the slices so that you coat them nicely and then transfer them in warm oil on the skillet that you previously prepared. The heat should be on medium high at first, after five minutes turn it down to medium. Check periodically to see if the zucchini are getting golden, and when so turn to other side. To check for readiness, stick gently a fork in the zucchini slice, if tender, lift up from the skillet with a spatula and set on a prepared plate with two paper towels on it. The paper towel will absorb the extra oil and leave the zucchini nice and crispy.
Another all time favorite is this Zucchini Bread recipe that I had from an old Finnish lady I met years ago in Minnesota. She has the most delightful yarn shop I have ever visited, and I can guarantee, I have visited many. Her sweet little shop, all made of wood, had always the most beautifully colored yarn and a tea kettle whistling on her wood burning oven. The smell of the burning cider filled up that cozy little room together with the stories she told me every time I payed her a visit, during my long stays in Ely. Her shop’s name is Sisu, which if I remember correctly, in Finnish means courage. On one of these occasions she shared the recipe that I am about to share here below.
3 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
1 cup vegetable oil
2 1/4 cup brown sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Mix together gradually all the ingredients, do not stir to much. Bake for 40 to 60 minutes on medium heat, let cool on a rack for 20 minutes. Serve. Enjoy!
P.s. In case you were looking for further zucchini inspiration check out this link http://bzfd.it/2gbhaww