Tag Archives: italian

Zucchini, onion and ricotta pie (sorta salata di zucchine e cipolle) from saver.com

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1⁄4 cup olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
6 medium zucchini, thinly sliced
1⁄2 cup grated pecorino
1⁄2 cup ricotta
1⁄2 cup roughly chopped parsley
4 eggs, beaten
Kosher salt and freshly ground black pepper, to taste
1 tbsp. unsalted butter
3 tbsp. bread crumbs

Instructions

Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.
Heat oven to 350°. Grease a 10″ pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.

Zuppa Toscana

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1 1/4 teaspoons crushed red pepper flakes
1 large onion, diced
5 (13.75 ounce) cans veggie  broth

  1. Cook the sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
  2.  Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  3. Pour the broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.