Contorno

Sformato di Zucchine con Tartufo

Contorno, Truffle Lunch,

Ingredients for 4 people:

  • 4 Zucchini
  • 1 Clove of garlic
  • Salt
  • Pepper
  • Extra virgin olive oil
  • 1 Egg
  • 1 Knob of butter
  • 1 Tablespoon of flour
  • Grated Parmigiano

What you need

  • Cutting board to slice the zucchini
  • Knife
  • Grater
  • Pan to cook the vegetables
  • Bowl to mix in
  • Silicone mold to turn the flan
  • Oven

Method:

  1. Take the zucchini, already washed, and slice them into small pieces. Finely chop a clove of garlic and put it in a pan with a little extra virgin olive oil. When the garlic has started to fry, add the zucchini and cook them. Help cooking with a pinch of salt and a little water if the zucchini are too dry.
  2. When the zucchini are soft and cooked, remove them from the pan and place them in a bowl.

(Note) I suggest waiting for the courgettes to cool down a bit to prevent the egg from cooking when you add it.

  1. In the bowl, add a knob of butter, a spoonful of flour, an egg, and a little grated Parmigiano to the zucchini. Mix well and taste.
  2. At this point, season the flan with salt and pepper to your liking. Taste several times until you reach the desired taste. Take the silicone mold and rub in a little butter and a little breadcrumbs, then distribute the zucchini in the various silicone molds, being careful not to fill the mold to the brim. Leave a finger from the edge because as the flan cooks, it will rise slightly.
  3. Put the mold in a static oven preheated to 200 degrees Celsius (about 390/400 Fahrenheit) for 20 minutes.
  4. Remove the mold from the oven and wait for it to cool. Remove the flan from the mold and turn it onto a dish that will make your family happy.

Note: If you have a truffle to shave on it, the combination is exceptional.

Fagioli All’uccelleta

Contorno, Personal Chef, Truffle Lunch

Ingredients for 6 people:

  • 800 g of boiled cannellini beans
  • 1 twig of sage
  • 2 garlic cloves
  • 4 spoonfuls of tomato puree
  • 3 spoonfuls of oil
  • 1 three-fingered pinch of salt
  • 1 two-fingered pinch of pepper

What you need:

  • Wide pot that can hold all the ingredients
  • Low pot that can hold all the ingredients.

Method:

  1. Cover the bottom of the pot with oil.
  2. Add the crushed garlic and turn the fire on.
  3. Brown the garlic for 1-2 minutes, making sure it doesn’t burn.
  4. Add the tomato puree and salt, and cook for 5 more minutes.
  5. Add the beans and cook for another 5 minutes.
  6. Reduce the heat to low and cook for 20 minutes.

Note: Serve hot, preferably in an earthenware casserole to keep them warm. We eat this dish on cold winter evenings, but it’s also enjoyed at summer country fairs. Everyone loves it!