Italian Food Recipes

The zucchini are vegetable a lot used in the Italian cooking. They are typical of April and May, but you can find it during all the year. There are different types of zucchini in Italy like the "Striata d'Italia" (Striped of Italy), long and striped; the "Verde di Milano" (Green of Milan), long, with hard pulp and uniform colour; the "Faentina", with club shape and light colour; exist then also regional type such as the "Rigata pugliese" (Ruled Apulian), the "Veneziana" (Venetian) and the “Bianca Sarda" (White Sardinian). In this recipe I used the round zucchini that is Typical of Tuscany, they are fried in batter, prepared in this way the zucchini remain crunchy and spicy. Try it!!!



INGREDIENTS (for 6 people):
3 Round zucchini
150 g of Flour
1 Glass of Milk
2 Egg whites
Extra Virgin olive oil for frying
Salt

PREPARATION TIME: 20 minutes

COOKING TIME: 20 minutes

WINE: Colli di Luni Vermentino Doc (White Wine)

PREPARATION
Clean the zucchini

and cut it in slices of 2 – 3 mm thick.

Now prepare the batter for frying. In a bowl put the flour, the salt and the milk and mix in order to obtain a creamy mixture.


Beat the egg whites until stiff and work it in the mixture.



When the batter is ready dip the slices of zucchini in the batter paying attention that the slices are completely covered.

Preheat the oil in a pan and fry in it the zucchini until they become golden surface.

When they are cooked place them over a sheet of kitchen paper in order to remove the excess of oil. This is the result:

BUON APPETITO!