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Thread: Pasticcio di zucchine [zucchini pate']

  1. #1
    ViLco Guest

    Default Pasticcio di zucchine [zucchini pate']

    Ingredients:
    - 2 lb zucchini
    - 2 eggs
    - 1/2 cup grated parmigiano reggiano
    - 1/4 cup breadcrumbs
    - 1 cup of bechamel (butter, milk, flour)
    - salt

    Guidelines*:

    Boil the whole zucchini and drain them, let them cool while you prepare the
    bechamel sauce.
    Cut the ends of each zucchino and squeeze them one at a time, some water
    will come out of
    them thus making the pasticcio less watery. If you can find zucchini
    "trombetta" then use
    just the narrow part and you wont need to squeeze them (they are long and
    narrow but have
    a round bigger end, use those ends for something else).
    Mash the zucchini adding cheese and breadcrumbs (keep some for the top),
    eggs and bechamel
    and mix all well. Taste the mix and ddd salt to taste.
    Add some grated cheese and breadcrumbs on top, bake in a baking pan for 30
    minutes just to
    obtain a nice gratin on top.

    * - disclaimer: guidelines doesn't mean fool-proof instructions
    --
    ViLco
    Let the liquor do the thinking




  2. #2
    Nan Guest

    Default Re: Pasticcio di zucchine [zucchini pate']

    On May 12, 9:43*am, "ViLco" <villi...@tin.spam> wrote:
    > Ingredients:
    > - 2 lb zucchini
    > - 2 eggs
    > - 1/2 cup grated parmigiano reggiano
    > - 1/4 cup breadcrumbs
    > - 1 cup of bechamel (butter, milk, flour)
    > - salt
    >
    > Guidelines*:
    >
    > Boil the whole zucchini and drain them, let them cool while you prepare the
    > bechamel sauce.
    > Cut the ends of each zucchino and squeeze them one at a time, some water
    > will come out of
    > them thus making the pasticcio less watery. If you can find zucchini
    > "trombetta" then use
    > just the narrow part and you wont need to squeeze them (they are long and
    > narrow but have
    > a round bigger end, use those ends for something else).
    > Mash the zucchini adding cheese and breadcrumbs (keep some for the top),
    > eggs and bechamel
    > and mix all well. Taste the mix and ddd salt to taste.
    > Add some grated cheese and breadcrumbs on top, bake in a baking pan for 30
    > minutes just to
    > obtain a nice gratin on top.
    >
    > * - disclaimer: guidelines doesn't mean fool-proof instructions
    > --
    > ViLco
    > Let the liquor do the thinking


    that sounds delish!!

  3. #3
    sf Guest

    Default Re: Pasticcio di zucchine [zucchini pate']

    On Thu, 12 May 2011 15:43:06 +0200, "ViLco" <[email protected]> wrote:

    > Ingredients:
    > - 2 lb zucchini
    > - 2 eggs
    > - 1/2 cup grated parmigiano reggiano
    > - 1/4 cup breadcrumbs
    > - 1 cup of bechamel (butter, milk, flour)
    > - salt
    >
    > Guidelines*:
    >
    > Boil the whole zucchini and drain them, let them cool while you prepare the
    > bechamel sauce.
    > Cut the ends of each zucchino and squeeze them one at a time, some water
    > will come out of
    > them thus making the pasticcio less watery. If you can find zucchini
    > "trombetta" then use
    > just the narrow part and you wont need to squeeze them (they are long and
    > narrow but have
    > a round bigger end, use those ends for something else).
    > Mash the zucchini adding cheese and breadcrumbs (keep some for the top),
    > eggs and bechamel
    > and mix all well. Taste the mix and ddd salt to taste.
    > Add some grated cheese and breadcrumbs on top, bake in a baking pan for 30
    > minutes just to
    > obtain a nice gratin on top.
    >
    > * - disclaimer: guidelines doesn't mean fool-proof instructions


    I'll certainly give this a try! When I think "pate", I think of
    something to spread on bread with a knife. Is that how you eat
    zucchini pate or is it a fork and plate item?

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  4. #4
    David Harmon Guest

    Default Re: Pasticcio di zucchine [zucchini pate']

    On Thu, 12 May 2011 15:43:06 +0200 in rec.food.cooking, "ViLco"
    <[email protected]> wrote,
    >Mash the zucchini


    Eh? The mushy texture is my chief complaint with zucchini to start
    with.



  5. #5
    James Silverton Guest

    Default Re: Pasticcio di zucchine [zucchini pate']

    On 5/12/2011 2:58 PM, David Harmon wrote:
    > On Thu, 12 May 2011 15:43:06 +0200 in rec.food.cooking, "ViLco"
    > <[email protected]> wrote,
    >> Mash the zucchini

    >
    > Eh? The mushy texture is my chief complaint with zucchini to start
    > with.
    >
    >

    Yes, I quite like zucchini slowly cooked with onions but I like it to
    have some texture.

    --


    James Silverton, Potomac

    I'm *not* [email protected]

  6. #6
    ViLco Guest

    Default Re: Pasticcio di zucchine [zucchini pate']

    Il 12/05/2011 18:04, sf ha scritto:

    > I'll certainly give this a try! When I think "pate", I think of
    > something to spread on bread with a knife. Is that how you eat
    > zucchini pate or is it a fork and plate item?


    Fork & plate! It can be served as a side dish along a meaty second course
    --
    Vilco
    And the Family Stone
    Scartati 'sta banana

  7. #7
    ViLco Guest

    Default Re: Pasticcio di zucchine [zucchini pate']

    Il 12/05/2011 23:07, James Silverton ha scritto:

    >>> Mash the zucchini


    >> Eh? The mushy texture is my chief complaint with zucchini to start
    >> with.


    > Yes, I quite like zucchini slowly cooked with onions but I like it to
    > have some texture.


    IMHO zucchini have a rather loose texture, once cooked, and in a
    pasticcio you don't want too much texture, expecially if it is a ...
    solid one (can't find a better word) like this one.
    --
    Vilco
    And the Family Stone
    This is post has been posted ONLY FOR THE STATS.
    No trolls have been harmed in the making of this post.

  8. #8
    Giusi Guest

    Default Re: Pasticcio di zucchine [zucchini pate']


    "ViLco" <[email protected]> ha scritto nel messaggio
    , James Silverton ha scritto:
    >
    >>>> Mash the zucchini

    >
    >>> Eh? The mushy texture is my chief complaint with zucchini to start
    >>> with.

    >
    >> Yes, I quite like zucchini slowly cooked with onions but I like it to
    >> have some texture.

    >
    > IMHO zucchini have a rather loose texture, once cooked, and in a pasticcio
    > you don't want too much texture, expecially if it is a ... solid one
    > (can't find a better word) like this one.


    This may be regional, but here we would have called that a sformato, whereas
    a pasticcio would be more like pot pie or pizza rustica. Whatever they are
    called, they are one of my favorite parts of Italian cookery.



  9. #9
    ViLco Guest

    Default Re: Pasticcio di zucchine [zucchini pate']

    Giusi wrote:

    >> IMHO zucchini have a rather loose texture, once cooked, and in a
    >> pasticcio you don't want too much texture, expecially if it is a ...
    >> solid one (can't find a better word) like this one.


    > This may be regional, but here we would have called that a sformato,


    Sformato would be more apt.

    > whereas a pasticcio would be more like pot pie or pizza rustica.


    LOL, Umbria has a long tradition of using the word "pizza" for many things,
    also things that nowhere else in Italy would be called pizza. There's also
    something called pizza which is tied to Pasqua, IIRC it has cheese in/over
    it.

    > Whatever they are called, they are one of my favorite parts of
    > Italian cookery.


    I like this pasticcio more than any other vegetable-based dish
    --
    ViLco
    Let the liquor do the thinking




  10. #10
    Giusi Guest

    Default Re: Pasticcio di zucchine [zucchini pate']


    "ViLco" <[email protected]> ha scritto nel messaggio
    > Giusi wrote:


    >> This may be regional, but here we would have called that a sformato,

    >
    > Sformato would be more apt.
    >
    >> whereas a pasticcio would be more like pot pie or pizza rustica.

    >
    > LOL, Umbria has a long tradition of using the word "pizza" for many
    > things, also things that nowhere else in Italy would be called pizza.


    Really, pizza rustica is something I found in Campania.

    >
    > I like this pasticcio more than any other vegetable-based dish


    I recently did something very similar without breadcrumbs of carciofi and
    asparagus.



  11. #11
    ViLco Guest

    Default Re: Pasticcio di zucchine [zucchini pate']

    Giusi wrote:

    >>> whereas a pasticcio would be more like pot pie or pizza rustica.


    >> LOL, Umbria has a long tradition of using the word "pizza" for many
    >> things, also things that nowhere else in Italy would be called pizza.


    > Really, pizza rustica is something I found in Campania.


    I was talking about this:
    http://www.lamiaumbria.it/scheda_gas...a.asp?pag=1329
    and this:
    http://www.cookaround.com/cucina-reg...se/pizza-dolce
    Two items from Umbria called "pizza" even if they have nothing to share with
    pizza.

    >> I like this pasticcio more than any other vegetable-based dish


    > I recently did something very similar without breadcrumbs of carciofi
    > and asparagus.


    This is intriguing. How did you work those vegetables? Steamed? Boiled?
    --
    ViLco
    Let the liquor do the thinking




  12. #12
    Giusi Guest

    Default Re: Pasticcio di zucchine [zucchini pate']


    "ViLco" <[email protected]> ha scritto nel messaggio
    > Giusi wrote:



    >> I recently did something very similar without breadcrumbs of carciofi
    >> and asparagus.

    >
    > This is intriguing. How did you work those vegetables? Steamed? Boiled?


    Cooked, purčed (the carciofi also sieved to eliminate fibers) and mixed,
    then into small soufflč dishes and baked. Both were very tasty. The
    asparagus had a little nutmeg and some fintina, the carciofi had Parmigiano
    and Pecorino.



  13. #13
    sf Guest

    Default Re: Pasticcio di zucchine [zucchini pate']

    On Thu, 12 May 2011 23:38:50 +0200, ViLco <[email protected]> wrote:

    > Il 12/05/2011 18:04, sf ha scritto:
    >
    > > I'll certainly give this a try! When I think "pate", I think of
    > > something to spread on bread with a knife. Is that how you eat
    > > zucchini pate or is it a fork and plate item?

    >
    > Fork & plate! It can be served as a side dish along a meaty second course


    Sounds delicious, Vilco. Thanks for posting!

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  14. #14
    ViLco Guest

    Default Re: Pasticcio di zucchine [zucchini pate']

    Giusi wrote:

    >> This is intriguing. How did you work those vegetables? Steamed?
    >> Boiled?


    > Cooked, purčed (the carciofi also sieved to eliminate fibers) and
    > mixed, then into small soufflč dishes and baked. Both were very
    > tasty. The asparagus had a little nutmeg and some fintina, the
    > carciofi had Parmigiano and Pecorino.


    Sounds good! When I'm teh cook, nutmeg is often an ingredient both in
    bechamel and in potato puree, I love it.
    --
    ViLco
    Let the liquor do the thinking




  15. #15
    Storrmmee Guest

    Default Re: Pasticcio di zucchine [zucchini pate']

    this seems that it would have a quish, sp like texture, Lee

    "ViLco" <[email protected]> wrote in message
    news:iqhk3r$hdt$[email protected]..
    > Il 12/05/2011 23:07, James Silverton ha scritto:
    >
    >>>> Mash the zucchini

    >
    >>> Eh? The mushy texture is my chief complaint with zucchini to start
    >>> with.

    >
    >> Yes, I quite like zucchini slowly cooked with onions but I like it to
    >> have some texture.

    >
    > IMHO zucchini have a rather loose texture, once cooked, and in a pasticcio
    > you don't want too much texture, expecially if it is a ... solid one
    > (can't find a better word) like this one.
    > --
    > Vilco
    > And the Family Stone
    > This is post has been posted ONLY FOR THE STATS.
    > No trolls have been harmed in the making of this post.




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