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Zucchine tonde per colazione

colazione zucchine tondeQueste zucchine a forma di pane sono chiamate ‘pattypan squash‘. in America e molte persone non erano sicuri di cosa fare con loro. Altri lecucinavano semplicemente al forno ma volevano alcune idee.

Cosi sono andata in cucina a sperimentare a un paio di ricette semplici.

Gli Americani amano iniziare la loro giornata con una buona colazione, quindi la prima ricetta che ho sviluppato è stata Zucchine tonde per colazione.

Ingredienti per 2:

  • 2 zucchine tonde di media grandezza
  • 2 uova medio – grandi uova
  • sale e pepe
  • Grana Padano o Parmigiano Reggiano per guarnire

colazione zucchine tonde

  1. Preriscaldate il forno a 185C/365 F.
  2. Tagliare con cautela la parte superiore della zucchina tonda e rimuovere il centro.
  3. Rompere un uovo in ciascuna zucchina. Potrebbe essere necessario più di un uovo per ogni zucchina. Le zucchine devono essere piene.
  4. Mettere in una teglia profonda e coprire ermeticamente con un foglio di carta alluminio.
  5. Cuocere al centro del forno per 18 minuti (uovo alla cock) oppure 20 minuti (uovo sodo).
  6. Spolverizzare con parmigiano e servire caldo.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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