Temple’s Sformatini di zucchine e ricotta con coulis di pomodori

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Ingredients:
1-2 medium zucchine chiare
300g ricotta
50g diced cooked ham
¼ cup grated parmesan
1 egg
1tbsp flour
Olive oil
S&P
For the coulis:
canned tomatoes
Olive oil
S&P
Using a vegetable peeler or a mandolin, slice the raw zucchini very thinly—they should be pretty pliable. In a bowl, mix all the other ingredients evenly.
Lightly oil 4 ramekins and carefully drape the zucchini slices so there is a bit of overhang. Use about 3-4 slices per ramekin to almost cover the bottom and sides. Fill with the ricotta mixture up to the top and gently fold the “tails” over the top.
Bake in a 200° oven for about 30 minutes, until the sformati have puffed up and any ricotta showing is golden.
Meanwhile make the coulis: press the canned tomatoes through a sieve using the back of a spoon, so you have just thin tomato puree (do not substitute paste). Cook over a low heat with a little oil and S&P until slightly thickened, enough to coat a spoon generously.
Unmold the sformatini onto plates and pour a little coulis over them. Serve hot.
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Rossi’s Bulgarian Chicken Soup

You just have to boil the chicken (i buy pieces like tighs and remove the skins and fat for obvious reasons) with the bay leaves, 2-3 whole pepper corns and 2-3 allspice corns to make the stock – when ready you strain the liquid and de-bone the chicken and cut it into small pieces. In your soup pot you saute 1 finely chopped onion, 1-2 carrots, 1 medium courgette for a few minutes, add the stock and the chicken pieces, boil for 10 mins, add half cup of finely cut spaghetti or other small pasta shapes and boil until that’s done, approx another 15 minutes. Season with parsley and/or origano, leave to cool 10 mins . Now, in Bulgaria we never have clear soups, they are all finished off with an egg – you beat 1 egg with a sprinkling of citric acid (guess a drop or two of vinegar can also be used), you then add some of the soup liquid little by little into the bowl with the beaten egg, whisking constantly and then pour the eggy liquid into the big pot. It sounds fiddly, but it isn’t, it’s quite nice. Must ask mum why we do this….no doubt there is a reason hahahaha

Giselle’s Courgette & Parmesan Soup

Here’s the link to the site I found the recipe originally – 

http://www.bbc.co.uk/food/recipes/italianstylezucchini_9833

Good glug of EVO

1 tbsp chopped garlic

handful basil leaves chopped

sea salt and ground pepper to taste

1kg courgettes cut lengthways into quarters then into 1cm slices

750 ml chicken stock

60 ml or big glug of single cream

handful fresh flatleaf parsley chopped

50g freshly grated parmigiano plus extra for serving

 

Heat the oil in a heavy based pan over a med heat.

Cook the garlic, basil, salt and courgette slowly for about 10 mins or until the courgettes are lightly browned and softened (or just softened!)

Add pepper to taste, then pour in the stock and simmer for about 8- 10 mins uncovered.

Remove from heat.

If you have a stick blender, stick it in the mix and whizz about 3/4 of it.  If you have a food processor, do the same amount. (I prefer 1st method – less washing up!)

Return the soup to the pan and stir in the cream parsley and parmigiano.

To serve, ladle the soup into a bowl, sprinkle with more parmigiano (or shavings are good) and some toasted pumpkin seeds. ( Salt n pepper optional – I think it’ll be fine.)

Serve with crusty bread and a green salad.