CANADIAN FAMILY AT GIGLIO COOKING

... happily they made Ravioli stuffed with artichokes and stuffed round zucchini


ZUCCHINE RIPIENE DI FUNGHI
ZUCCHINI STUFFED WITH MUSHROOMS

Ingredienti for 4:

4 round zucchini
20 gr (2/3 Oz) bread crumbs (or 60 gr 2 Oz  soft part of bread)
100 ml (1/2 cup) milk, to soak the bread crumbs
2 tbs béchamel souce
1 egg yolk
15 gr (1/2 Oz) Grana Padano cheese, grated
15 gr (1/2 Oz) dry Porcini mushrooms
salt, pepper
1 chopped  garlic clove
15 gr (1/2 Oz) Extra Virgin Olive Oil

Wash the zucchini and cut the bottom ends. Cook the zucchini in salted boiling water for 4 minutes. Drain and dry the zucchini with paper towels. Cut the zucchini tops, take out some of the pulp saving it in a bowl, and set them in a greased pan.
Put the dried Porcini mushrooms to soak in warm water for 20 minutes.
Put the extra virgin olive oil in a skillet and add the chopped garlic. Sauté the garlic until it turns golden, than add the mushrooms which have been first drained and chopped. Let them cook on low heat for 10 minutes.
In a bowl, mix the chopped zucchini pulp with the bread crumbs which have been first soaked in milk and squeezed. Add salt, pepper, egg yolk, Grana cheese, mushrooms and béchamel sauce. Stir the mixture and spoon it in the zucchini cups.
Bake for 20-25 minutes at 180° c (350 F) until the tops turn gold. Serve warm.

Garnish: carrot sauce and frico

CARROT SAUCE
Ingredients for 4:
4 carrots
2 shallots
50 gr ( 1 ½ oz ) extra virign olive oil
1 cup vegetal broth
Salt, pepper, nut meg
thyme
Chop the shallots and sauté them with olive oil. Add the carrots, peeled and cut in rounds.  . Pour in some broth, salt, pepper, thyme. Cook until soft. Mix in a blender. Stir to obtain a smooth sauce. Pass it through the chinois.

FRICO

Ingredients:

Aged Montasio cheese from Friuli (about 30 grams for each person) or Parmigiano Reggiano


Grate the cheese.
Heat a non-sticky pan, spread a portion of grated cheese on the bottom. Let it to melt and to get golden on one side.
Grease the outside of a cup and place it upsidedown on the table.
Remove the cheese pie from the pan and set it onthe greased cup, making a cup-shape.
Let it to cool.
Take off the frico from the cup and serve it filled with salads or cooked dishes.