Italy

Stuffed Zucchini
(Zucchini Ripiene al Prosciutto)

6 medium zucchini
3 eggs
5 to 6 tablespoons dry breadcrumbs
3 tablespoons freshly grated Parmesan
1 tablespoon butter, melted
6 ounces Prosciutto, cut into strips
Salt and pepper
2 tablespoons olive oil

Steam the whole zucchini for approximately 8 minutes, or until tender. Let cool. Remove ends and cut zucchini in half. Using a melon baller, scoop out center of the 12 zucchini boats. Reserve zucchini for another purpose.

Preheat oven to 350 degrees F.

In a small bowl, beat the eggs. Stir in the breadcrumbs, cheese, butter, and ham. Mix well. Transfer mixture to a small skillet and cook until no liquid remains. Season with salt and pepper.

Fill zucchini boats with mixture. Pour the olive oil, plus 2 tablespoons water into a large baking dish. Bake for 20 minutes. Serve as side dish, or first course.

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Italy

• Backgrounder
• When To Eat
• Where To Eat
• How To Order Italian Coffee
• How To Eat Italian-Style
• About Cheap Eats in Italy and Cheap Sleeps in Italy

Italian Recipes

• Asparagus Omelet (Asparagus Frittata)
• Cornmeal Bread (Polenta)
• Fresh Pasta
• Hazelnut Dipping Cookies (Hazelnut Biscotti)
• Italian Wine Sherbet (Vin Santo Sorbet)
• Lemon Ricotta
• Marinated Mozzarella
• Creamy Mushroom Rice (Risotto al Funghi)
• Pasta and Bean Soup (Pasta di Fagioli)
• Pasta in Rich Sauce (Pasta Carbonara)
• Pasta with Sausage (Pasta alla Campidanese)
• Pizza Crust (Focaccia)
• Potato Pasta (Potato Gnocchi)
• Ricotta Cheesecake (Torta di Ricotta)
• Shrimp in Garlic Butter (Shrimp alla Griglia)
• Spaghetti with Olives and Capers (Spaghetti alla puttanesca)
• Stuffed Zucchini (Zucchini Ripiene al Prosciutto)
• Mocha Ladyfinger Cake (Tiramisu)
• Veal Scallops with Tomatoes and Basil (Veal Scaloppine)
• White Bean Salad

Pasta, Risotto & You (with recipes)

from Kate's Global Kitchen:

• Italy: Angels on Strings
• Cooking with Kids...Italian Style

Italian Cookbooks

• Italian Country Cooking by Susanna Gelmetti
  • Baked Asparagus (Asparagi Al Forno)
  • Penne with Ricotta, Lemon and Basil
             (Penne con Ricotta, Limone e Basilico)

More Cookbooks

• 99% Fat-Free Italian Cooking by Barry Bluestein & Kevin Morrissey
• Betty Crocker's Italian Cooking by Antonio Cecconi
• Biba's Italy by Biba Caggiano
• Biba's Taste of Italy by Biba Caggiano
• Cooking the Roman Way by David Downie
• Cucina Ebraica by Joyce Goldstein
• David Ruggerio's Italian Kitchen
• Flavors of Italy: Emilia Romagna by Rosalba Gioffré
• Gusto Italiano by Ursula Ferrigno
• How to Cook Italian by Giuliano Hazan
• Insalate by Susan Simon
• Italian Family Cooking by Father Joseph Orsini
• Italian Farmhouse Cookbook by Susan Herrmann Loomis
• Italian Festival Food by Anne Bianchi
• Italy Anywhere by Lori De Mori, Jean-Louis De Mori and Antonio Tommasi
• Little Foods of the Mediterranean by Clifford A. Wright
• Mangia by Ricardo Diaz & Nancy Jessup
• Naples at Table by Arthur Schwartz
• Nick Stellino's Passione
• Saveur Cooks Authentic Italian by the Editors of Saveur Magazine
• Simple Italian Food by Mario Batali
• Sweet Sicily by Victoria Granof
• The Slow Mediterranean Kitchen by Paula Wolfert
• Umbria by Julia della Croce

 

Back to the main Italy page

Italy on Wikipedia

More country Destinations

 

 
 

This page modified January 2007

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