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Sicilian green zucchini cream

by Ada Parisi
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Crema di zucchine verdi siciliane, leggera e saporita

Today a vitamin and tasty recipe: a cream of Sicilian green zucchini, flavored with a simple sauce and garnished with crispy bacon, croutons and parmesan. In the absence of light green Sicilian courgettes, you can use romanesque zucchini, those with flower. If you want to save some energy, You can avoid the sauce and to restrict an oil drizzle on the plate: I guarantee that the cream will be good too. The cream of Sicilian green zucchini is a healthy and light cream, also suitable for vegetarians and even vegans, with some minor modifications. For example,, replacing bacon with a shower of dried fruit, or with diced tofu made crispy in the oven or in a pan. Is’ very good also in combination with the fish, for example with sautéed shrimp.

Since the courgettes are in season, Take a look at all my RECIPES WITH ZUCCHINI, from the traditional and Sicilian PASTA WITH FRIED ZUCCHINI until RED ZUCCHINI PARMESAN or in the delicious version White. Follow me also on Instagram, where I find not only the recipes you find here on the site but also many other impromptu and many suggestions on cooking and products. Have a good day!

Crema di zucchine verdi siciliane, leggera e saporita

SICILIAN GREEN ZUCCHINI CREAM

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

1,5 kg of roman zucchini with flower
2 medium sized potatoes
1 small onion
extra virgin olive oil, to taste
salt and pepper, to taste
4 slices of bread for the croutons
4 slices of bacon
40 grams of grated parmesan cheese Dop
30 grams of shredded PDO parmigiano reggiano

Procedure

Slice the onion coarsely: put it in a saucepan with 2 tablespoons oil and cook them over low heat, adding a little hot water if the liquid were to be insufficient. Clean the zucchini scraping the surface with a knife and wash them with care and peel potatoes. Take apart the zucchini and potatoes and put them in the casserole. Add water to cover two-thirds of the vegetables and season with salt: once you took a boil, cook over medium heat for about 20 minutes, until the vegetables are soft prove.

Meanwhile preheat the oven to 200 degrees ventilated: coating a baking sheet and arrange 4 slices of bacon. Bake for 10 minutes or until they have lost their fat and they will become crisp. Prepare the croutons by cutting into cubes and toast on homemade bread in the pan (If you want even with a drizzle of oil and a pinch of salt, will be tastier).

Drain the excess liquid from zucchini and pass the mixture through the mixer. The soup should be creamy. Emulsify everything adding two tablespoons of remaining oil and grated Parmesan. Place the cream in bowls, add some freshly ground black pepper, the parmesan cheese, the crumbled bacon and croutons. If you like, You can serve the soup as I did in single-portion cups as finger food.

MATCHING: not to cover the clean flavors of the vegetable, that they are not intense, we recommend to combine a delicate wine, light and floral scents like Ribolla Gialla of Doc Eastern Hills of Friuli.

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