Thursday Night Nicoise Salad

Thursday Night Nicoise Salad
Allow all of your salad stars to shine on their own. Dress each component of your salad individually and pile onto a platter. Simple food is just so darn pretty. Make something like this whatever you have on hand!

Monday, August 22, 2011

Polpette di Zucchine

A marvelous way to showcase your summer zucchini when your garden is gifting you in abundance. After seeing David Rocco whip these up on the Cooking Channel's David Rocco's Dolce Vita, I could NOT wait to try these (especially after he took a bite and the cheese was stringy and scrumptious looking). The recipe is perfect. I have adapted it here by simply cutting it in half and adding my own notes and tips so that you can try these out for the first time. I made 15 zucchini balls from this batch which would be just right if you're having dinner for 4. You could serve 3 on each tomato salad and eat the other 3 to make sure they're just right! By the way, I tried reheating the leftover balls tonight (I made them yesterday) and they reheated beautifully in a 350 degree oven. I popped them in the oven on a parchment lined baking sheet for no more than 10 minutes. They were crisp on the outside and tender and gooey on the inside. I would definitely recommend the oven or toaster oven over the microwave for reheating (if you actually have any leftovers).
Polpette di Zucchine

Ingredients

1 1/2 large zucchini (that's one and one-half)
1/2 cup cubed or chopped Scamorza cheese (hey, did you know that Chellino brand is made right here in Joliet, Illinois? - the best friggin' ricotta anywhere AND the Sca-mortz!) Who knew?
1/2 cup chopped or grated Pecorino
1/2 cup dry bread crumbs
1 egg
fresh mint
kosher salt to taste





Process

Cut the zucchini into cubes (large dice)
Drop into boiling salted water and cook for 4 minutes
Drain well in a colander (or scola-past, lol)
Toss onto tray in a single layer to cool completely
Dice the cheeses
Chop the mint
Remove excess water from the zucchini (I do this by lining a mesh strainer with cheese cloth and filling it with the cooled and drained zuke chunks. I then twist the cheese cloth up and around the zuke and gently twist and squeeze all of the excess water from the zucchini)
Mix the zucchini with the cheeses, bread crumbs, egg, mint and salt
Form into balls
Roll in bread crumbs
Place on a sheet (I use a parchment lined sheet pan)
Heat olive oil in a skillet
Gently lower polpette into oil and brown
Flip with tongs or spatula and brown on other side
Remove carefully to paper towel lined tray or plate to drain and cool slightly




Serve warm on top of a summer tomato and basil salad for an excellent light lunch or for a colorful and delicious first course for dinner. Enjoy! Thank you David Rocco for the recipe and the inspiration!

Love, Katie
KATIE'S PASSION KITCHEN
August 2011


3 comments:

  1. Katie,I am very touched by your words, so 'generous for my blog, thank you so much. :-)

    I love your blog, because many Italians transmitter in your recipes with great passion, keep the tradition of your origins.
    excuse my English, translated with google

    ReplyDelete
  2. These sound and look utterly delicious. Couldn't I use grated zucchini instead, and not pre-boil it? You know Richard Olney (Simple French Food) says any touching of water to zucchini is a desecration. But maybe that's just him.

    Thank you for watching the cable cooking shows. I don't have cable so I learn from you.

    ReplyDelete
  3. Hi Nanc, They really are delicious. And yes, I would give it a shot with grated zucchini. I did find it a little weird to boil the cubed zucchini. It worked beautifully though, honestly. I once boiled small zucchinis, whole, I guess kind of like poaching..... a trick I learned from Lidia Bastianich. Then, I cut them into quarters lengthwise, like spears and served them simply with a drizzle of olive oil and a sprinkle of kosher salt. Really simple and delicious. I can definitely understand where Richard is coming from though because I do love zucchini and high heat like the grill or the frying pan, right?! Try for the heck of it. I will keep watching the Cooking Channel and keep you in the loop. xo, kt

    ReplyDelete

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