This is a great recipe for a healthy and tasty snack that the whole family would love!
In Italian we call them ZUCCHINE /ZOO-KEY-NEH/ = Courgettes and they are the star of this simple dish. People often think that courgettes are plain and tasteless…. did you know that they are:
High Source of Antioxidants and Vitamin C. …
Have Anti-Inflammatory Properties that Can Improve Heart Health. …
High Source of Potassium. …
Help Improve Digestion. …
Low in Calories and Carbs. …
Helps Maintain Eye Health. …
Good Source of Energizing B Vitamins. …
Can Help Control Diabetes..
They are very popular in our Mediterranean Diet and you can cook them in so many different ways!
My Nonna used to bake (or fry) many other vegetables in bread crumbs (aubergine, pepper, cauliflower..), she even made her own version of mozzarella sticks! Today we are using courgettes. The best bit about it is that my little girl made them from scratch, she loves cooking and she is a very quick learner. Children love engaging with food most of all if they can get their hands dirty! 🙂
2 large courgettes, cut in length ways
handful of Parmesan cheese, grated
handful of dried origano
200g homemade breadcrumbs
Pinch of salt
Olive oil, 3 tbs
Fresh Rosemary to decorate
Preheat the oven at 190 degrees. Whisk two eggs and add the courgettes in. Mix well. In a different bowl mix the parmesan, the oregano, the bread crumbs and salt. Put the courgettes into the bread crumbs and mix. Put the courgette sticks on a tray, add a little olive oil and bake for 15 minutes or until golden. Pronto!
FOCACCIA or FOH-KAH-CHAH = Crusty outside, soft inside and extremely tasty!
If you love bread and pizza, you will have to try this amazing recipe.
This is extremely easy and fun to make!
500g strong white flour
300ml warm water
7g dry yeast
olive oil,1 tbsp
For the topping :
3 medium ripen tomatoes, sliced
1 tbsp oregano
1 clove of garlic, finely chopped
3/4 tbsp olive oil
salt, 1 pinch
Put the flour into a large mixing bowl and add the salt. Gently mix with a fork. Pour half of the water into another mixing bowl and add the yeast. Thoroughly dissolve the yeast in the water until the water turns into a brownish colour. Pour some of the “brownish” water into the flour and with a fork or your fingers mix it all in. Continue to add water a little at a time ( you will have to add the other half of the water), combining well until you have picked up all the flour from the sides of the bowl. Add the olive oil. Once it is all combined, knead until you have a silky, smooth, elastic dough. Kneading: Push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can add a little flour to your hands. Now your dough needs to rest. Place it into a large bowl (you can use the same one you used for the flour), cover the bowl with a damp tea towel, this will avoid the dough once is proven to stick to the tea towel. Set it aside to prove (somewhere warm), this should take 1 hour and the dough should double in size. Now your dough is ready! Cut it in two halves or leave it whole depending on the size of your focaccia.
Roll the dough and flatten it onto a baking tray pushing to the corners. Use your fingers to make deep dimples in the focaccia, pushing them all the way through the dough to the bottom. Preheat the oven to 220C/425F/Gas 7. Place the tomatoes into the dimples, sprinkle the oregano, salt, garlic and drizzle with the olive oil. Bake in the oven for 20 minutes….Pronto! Serve hot or warm.
You can have lots of different toppings: red onion and rosemary, cheese and garlic, balsamic vinegar and white onion, olives and sun dried tomatoes…..Buonissimo!!!!!!