Zucchine and eggs were meant for each other, and they are found together in a whole assortment of Italian dishes. Here is an example of this pairing, perfect for a light lunch or supper:
Saute chopped onion in a generous amount of olive oil until translucent, being careful not to let them brown (tip: a pinch of salt and a tablespoon or so of water helps to soften the onion and prevent the browning). Then add sliced zucchine and (if you want) a bit of pureed tomato, season with salt and pepper, mix well and cover, allowing the zucchine to stew, stirring occasionally, about 10 min, or until tender. Then add eggs that have been beaten in a bowl with grated pecorino and chopped basil (or parsley) and mix well until the eggs have set the way you like. (I like them still quite soft.) Serve with some crusty bread. If you're a cheese maven like myself, you can sprinkle some additional pecorino on top.
NOTES: The same egg and cheese 'sauce' can be used with other vegetables. My Nana used to make peas this way. You can take this dish in different directions, too: for a more refined baked version, place the cooked sliced zucchine in a baking dish (or individual ramakins), pour over the egg and cheese mixture, top with more cheese and butter, and bake in a hot oven until the eggs are set and a nice golden crust has formed on top. If you use more eggs--6 or more--you'll wind up with a frittata; just let the egg cook without mixing until it has set and lightly browned on the bottom, then flip it over and cook on the other side. You can use this dish as a dressing for pasta: add your pasta to the pan with sliced zucchine, mix and then add your egg and cheese mixture, mixing yet again. Or you can make a delicious soup by adding water or broth to the sliced zucchine, allow them to simmer for a few minutes, then add your egg and cheese mixture and simmer some more, just long enough for the eggs to set. (Very much like cicoria cacio e uova (see my post on minestra di riso e cicoria) This may be the Swiss army knife of vegetable dishes...
VERSIONE ITALIANA:
Far soffriggere cipolla tritata in olio d'oliva, aggiungere delle zucchine tagliate a rondelle e un po' di passata di pomodoro (facolativa). Salare e pepare e lasciar cuocere con il coperchio a fuoco medio per circa 10 minuti, mescolando ogni tanto. Aggiungere le uova sbattute con pecorino o parmigiano a piacere e basilico (o prezzemolo) tritato. Far rapprendere il tutto per qualche minuto. Servire subito, volendo con ancora un po' di formaggio grattugiato.
VERSIÓN EN ESPAÑOL:
Sofreír cebolla picada en aceite de oliva. Agregar calabacitas (zucchine) cortadas en rodajas y, si quieres, un poco de puré de tomate y mezclar bien. Tapar y dejar guisar por unos 10 minutos, mezclando de vez en cuando. Destapar y agregar huevo batido con queso rallado tipo pecorino o parmesano a gusto y albahaca o perejil picado. Servir inmediatamente, si quieres con más queso rallado.
Saute chopped onion in a generous amount of olive oil until translucent, being careful not to let them brown (tip: a pinch of salt and a tablespoon or so of water helps to soften the onion and prevent the browning). Then add sliced zucchine and (if you want) a bit of pureed tomato, season with salt and pepper, mix well and cover, allowing the zucchine to stew, stirring occasionally, about 10 min, or until tender. Then add eggs that have been beaten in a bowl with grated pecorino and chopped basil (or parsley) and mix well until the eggs have set the way you like. (I like them still quite soft.) Serve with some crusty bread. If you're a cheese maven like myself, you can sprinkle some additional pecorino on top.
NOTES: The same egg and cheese 'sauce' can be used with other vegetables. My Nana used to make peas this way. You can take this dish in different directions, too: for a more refined baked version, place the cooked sliced zucchine in a baking dish (or individual ramakins), pour over the egg and cheese mixture, top with more cheese and butter, and bake in a hot oven until the eggs are set and a nice golden crust has formed on top. If you use more eggs--6 or more--you'll wind up with a frittata; just let the egg cook without mixing until it has set and lightly browned on the bottom, then flip it over and cook on the other side. You can use this dish as a dressing for pasta: add your pasta to the pan with sliced zucchine, mix and then add your egg and cheese mixture, mixing yet again. Or you can make a delicious soup by adding water or broth to the sliced zucchine, allow them to simmer for a few minutes, then add your egg and cheese mixture and simmer some more, just long enough for the eggs to set. (Very much like cicoria cacio e uova (see my post on minestra di riso e cicoria) This may be the Swiss army knife of vegetable dishes...
VERSIONE ITALIANA:
Far soffriggere cipolla tritata in olio d'oliva, aggiungere delle zucchine tagliate a rondelle e un po' di passata di pomodoro (facolativa). Salare e pepare e lasciar cuocere con il coperchio a fuoco medio per circa 10 minuti, mescolando ogni tanto. Aggiungere le uova sbattute con pecorino o parmigiano a piacere e basilico (o prezzemolo) tritato. Far rapprendere il tutto per qualche minuto. Servire subito, volendo con ancora un po' di formaggio grattugiato.
VERSIÓN EN ESPAÑOL:
Sofreír cebolla picada en aceite de oliva. Agregar calabacitas (zucchine) cortadas en rodajas y, si quieres, un poco de puré de tomate y mezclar bien. Tapar y dejar guisar por unos 10 minutos, mezclando de vez en cuando. Destapar y agregar huevo batido con queso rallado tipo pecorino o parmesano a gusto y albahaca o perejil picado. Servir inmediatamente, si quieres con más queso rallado.
