L'Italo-Americano

THURSDAY, MAY 30, 2024 www.italoamericano.org 22 L'Italo-Americano A s s u m m e r approaches, our tables begin to b r i g h t e n w i t h a n a r r a y o f fresh, vibrant vegetables. Among these, zucchini is a versatile and beloved ingre- dient in many Italian dishes. Its subtle flavor and tender texture make it a favorite in kitchens from the northern regions to the southern tip of Italy. Let's explore the rich history, varieties, nutritional benefits, and culinary uses of this delicious verdura in our national cuisine! Zucchini are ubiqui- tous in Italian kitchens Zucchini, known as zuc- chine in Italian, is a staple in Italian kitchens and it's used i n a m y r i a d o f r e c i p e s . Whether grilled, sautéed, fried, or baked, zucchini can be found in dishes across the country, showcasing its ver- satility and ability to comple- ment a wide range of flavors. A p o w e r h o u s e o f goodness Versatile, delicious, and very good for you: low in calories, zucchini is rich in essential vitamins and min- erals, including vitamin C, vitamin A, potassium, and folate. Additionally, it is a good source of dietary fiber, w h i c h s u p p o r t s d i g e s t i o n and helps maintain a healthy gut. Its high water content also keeps you hydrated dur- i n g t h e w a r m s u m m e r months. W h e n d i d z u c c h i n i arrive in Italy? T h e z u c c h i n i w e k n o w today has its origins in Cen- tral America, with the earli- e s t t r a c e s d a t i n g b a c k t o around 1200 BC. Following the discovery of America and the conquest of Peru, zucchi- ni made its way to Europe, b e c o m i n g m o r e w i d e l y known and cultivated. Varieties of zucchini in Italy Italy is home to several unique varieties of zucchini, each with its own distinct characteristics and culinary uses. One popular variety is the trombette di Albenga, also known as tromboncino. This variety is native to the Liguria region and is charac- terized by its long, curved shape resembling a trumpet. The trombette di Albenga has a delicate, slightly nutty flavor, making it ideal for a range of dishes. Another variety is the zuc- chini tondi, which are round z u c c h i n i s o f t e n u s e d f o r s t u f f i n g . T h e s e z u c c h i n i s have a mild taste and can be f o u n d i n v a r i o u s p a r t s o f I t a l y . T h e z u c c h i n o romanesco, known for its ribbed texture and rich fla- vor, is prevalent in Rome and t h e s u r r o u n d i n g r e g i o n s , while the zucchina fiorenti- na, which comes from Flo- rence, is known for its tender flesh and sweet taste. This variety is frequently used in light, summery dishes. Famous zucchini dish- es in Italian cuisine Z u c c h i n i ' s v e r s a t i l i t y makes it a favorite ingredient in a wide range of Italian dishes. Let's explore some of the most iconic and beloved recipes featuring this incred- ible vegetable. Spaghetti alla Nerano is an iconic plate from the Amalfi Coast. Originating in the 1950s at the restaurant Maria Grazia in the town of Nerano, the dish's unique flavor lies in the provolone del Monaco, a particularly flavorful cheese from Agerola, a small town in the Monti Lattari moun- t a i n s . I t i s s i m p l e a n d s t r a i g h t f o r w a r d t o m a k e , r e q u i r i n g o n l y z u c c h i n i , high-quality spaghetti, and provolone del Monaco. Zucchine alla Scapece is a typical Neapolitan recipe known for its fresh and sim- p l e p r e p a r a t i o n , w h i c h i n v o l v e s f r y i n g z u c c h i n i slices and then marinating them in vinegar and mint (with the option to skip the mint if preferred). The ori- g i n s o f t h i s r e c i p e c a n b e traced back to Roman times when marinating vegetables was a method of preserva- tion, particularly useful dur- ing long journeys. Of course, t h e R o m a n s w o u l d n ' t u s e zucchini, as they didn't know them yet! The recipe found its way to Naples during the Bourbon reign, influenced by t h e e s c a b e c h e t r a d i t i o n introduced by Catalan chef Robert de Nola. Today, it remains a beloved side dish in Neapolitan cuisine. A lighter summer recipe that might win you over is parmigiana di zucchine, p r e p a r e d s i m i l a r l y t o t h e classic eggplant parmigiana but with zucchini. It can be served as an appetizer or side dish, and for those who pre- fer, it can be made without tomato sauce, resulting in a "white" parmigiana. Stuffed zucchini, or zuc- chine ripiene, comes in both classic and vegetarian versions. The traditional ver- sion, zucchine ripiene alla Ligure, is typical of Genoa and documented in cook- books from the late 19th cen- tury. These zucchinis are pri- m a r i l y f i l l e d w i t h t u n a , c a p e r s , p i n e n u t s , a n d anchovies, often parboiled whole before stuffing and then gratinated in the oven. The vegetarian version fol- lows a similar process, with t h e s t u f f i n g m a d e f r o m a mixture of zucchini, garlic, mint, cherry tomatoes, and p a r m e s a n , t o p p e d w i t h cheese such as Asiago. Zucchini rösti is also quite popular. Rösti is tradi- tionally made with potatoes i n t h e A l p i n e r e g i o n s o f Switzerland, Austria, and Northern Italy, but its zuc- chini version offers a delicate a n d f l a v o r f u l a l t e r n a t i v e . Zucchini rösti are fritters t h a t c a n b e s e r v e d h o t o r cold, as an appetizer, or as part of a buffet for an aperiti- vo. They are quick and easy t o p r e p a r e , m a k i n g t h e m perfect for a quick meal or a delightful addition to sand- wiches and focaccia. A simple yet hearty option is the zucchini and ricot- ta flan. Grated zucchini is combined with ricotta, eggs, cheese, breadcrumbs, mint, salt, and pepper to create a substantial yet light meal. The mixture is baked with slices of zucchini and often topped with cheese like moz- zarella or fonduta. Bread- crumbs are sometimes added for a golden, crispy finish. Last but not least, if you w a n t a c l a s s i c I t a l i a n antipasto, then look no fur- ther than zucchini sott'olio, which offers a delicious pre- served option. This method involves cooking zucchini and storing them in oil with- in sterilized jars.They make a perfect appetizer and a deli- cious complement to salumi and cheeses. Z u c c h i n i : b r i n g i n g t h e t a s t e o f Summer to your table GIULIA FRANCESCHINI Delicious zucchini alla Scapece (Photo: Gigavisual/Dreamstime) LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES OPEN 8AM - 5PM MONDAY TO SATURDAY. SUNDAY CLOSED

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