The Italian cuisine is famous for it’s simple dishes. Best and most tasty proof for that is this dish. It’s not about preparation is just about good ingredients and how to serve it. Basically you need
If you can find some fresh Buratta you can use this instead of the Mozzarella. Even more creamy 🙂
This time I used some Hawaiian smoked salt. For people wondering where the black dots are coming from.
I love Pasta. I can eat it twice a day and also for breakfast. After one week without pasta I become insufferable. I love it but…belly, legs and butt doesn’t. Puh! Some weeks ago I heard about this veggie pasta and since then life seems to be so much easier. 🙂
Actually this is not even an recipe but more the basis for many super tasty dishes. All you need is a potato peeler and zucchinis.
Preparation:
Heat water in a cooking pot until it’s boiling. In the meantime wash the Zucchini under cold water. Add some salt to the water (as when you are cooking pasta) then peel the zucchini into the water. Don’t use the inner part with the grains. Cook them for about 5 minutes. They still should be firm. Al dente. 🙂 Then drain the zucchini same way you would do with your pasta. Done. You can now add every sauce you would have with your “normal” pasta.
Is there anything better than the smell of a cheese soufflé? I don’t think so. And this is probably the easiest way to make one.
Ingredients:
Quarter the zucchini and cut slices. Cut the onion into small pieces.
Heat up some oil in a pan and fry the onions until transparent then add the zucchini. When ready season with salt pepper and rosemary.
Pre-heat the oven to 250 C
Use a blender to mix together eggs and the goat cheese. If the mixture is to dry add a bit of water or milk. Don’t mix too long.
Fill the zucchinis in buttered small soufflé forms until half full and cover with the egg/cheese mix.
Bake for about 25 minutes until gold brown.