Thread: 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!!

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.

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.

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]

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

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.

"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.

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

"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.

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

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

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.

Giusi wrote:

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

> Cooked, purèed (the carciofi also sieved to eliminate fibers) and
> mixed, then into small soufflè 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

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.