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Parmigiana di Zucchine

Parmigiana di Zucchine

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Parmigiana is one of my favorite dishes when it is made with eggplant. In different regions of Italy, this dish is also prepared from other vegetables, mostly zucchini, but also from, for example, artichokes.
Thanks to the fact that I was able to prepare this dish this year, my friend, whose family, as is typical for Estonians, has grown zucchini to a giant size. This kind of zucchini is perfect for preparing a similar dish.
Zucchini should be peeled and using a vegetable peeler, long, thin strips of zucchini should be cut. It is useful to lightly roast these strips at high heat so that the vegetable loses some of its liquid and makes easier of preparation of this type of food.

Preparation time: 1.5 hours
Level: Medium
Quantity: One large casserole dish, suitable for a smaller group

Ingredients:
One very large zucchini or a couple of medium ones, cut into thin strips
One medium onion finely chopped
3 medium cloves of garlic, finely chopped
250 g of mozzarella
300 g of ricotta
350 g grated parmesan or grana padano cheese
About 800 ml tomato passata
300 g of cherry tomatoes, cut into quarters
3-4 tablespoons of olive oil
A handful of fresh basil leaves torn into pieces
2 teaspoons of dried oregano
Black pepper and sea salt to taste

Preparation:

  1. Cut the cherry tomatoes into quarters, finely chop the onion and garlic. Heat the olive oil in a pan and fry the tomatoes, chopped onion, and garlic for about 10-15 minutes until the tomatoes are soft.
  2. Peel the zucchini and cut it into long strips with a vegetable peeler. Place these strips next to each other on a baking sheet lined with baking paper and bake in the oven at 220 degrees for 7-8 minutes.
  3. Mix the cooked tomatoes with the passata and line a high-sided baking mold with a couple of tablespoons of the tomato mixture.
  4. Place the stripes of zucchini on top of the tomato mixture and place new zucchini strips in the pan to cook. In this way, cook all the strips of zucchini that you manage to cut from a large zucchini until the seeds in the middle.
  5. Add dried oregano, black pepper, and sea salt on the zucchini layer, sprinkle the mixture with 1/3 of the amount of ricotta, add half the mozzarella balls or pulled pieces of mozzarella and sprinkle with 1/3 of the parmesan.
  6. Cover the cheese layer with the next layer of zucchini strips, which are covered again with the tomato mixture and cheese layer and seasoned. It is not necessary to put mozzarella on each layer, it is enough if there is mozzarella between two layers.
  7. Layer four layers of zucchini in this way, leave only Parmesan cheese on the last layer, and use ricotta and mozzarella for the bottom layers.
  8. Lightly cover the top layer of zucchini with the tomato mixture, season with salt and black pepper, and sprinkle a layer of Parmesan on top.
  9. Cover the zucchini mold with foil and bake at 200 degrees C for about 45 minutes. Remove the foil, turn the oven to grill mode, and let the Parmesan layer brown nicely.
  10. Use a sharp knife to cut a piece of the zucchini form, place it on a plate with a wide spatula and serve with the garnish.
    Ready!!
Gazpacho

Gazpacho

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Gazpacho is a cold Spanish vegetable soup. The origin of this soup is unknown, but sometime in the 19th century, this soup started to become popular in Spain. It is currently one of the most famous soups in Spain and also in Portugal. It is served in many eateries around the world. Today, this soup has been varied with many different ingredients. One of the most common variations of gazpacho uses tomatoes, peppers, onions, garlic, and cucumbers. Dry bread is sometimes added to make the soup thicker, but I haven’t done that. The soup is delicious and fresh without it. An ideal, quick, and very tasty meal on a hot summer day. This is a soup that is not boiled and is therefore prepared very quickly.

Preparation time: 15-20 minutes
Level: Easy
Quantity: for two

Ingredients:
About 800 g of unpeeled ripe tomatoes
About 200 g of fresh, peeled cucumber
One medium red or green bell pepper
Two medium cloves of garlic
One smaller onion
3-4 tablespoons of good-quality olive oil
2 tbsp red wine vinegar
Sea salt and black pepper to taste
If desired, you can also add smoked paprika and cumin
If desired, it can be served with bread croutons, for which the bread must be cut into small pieces, placed on a baking sheet, lightly sprinkled with olive oil, and browned at 250 degrees C for about 10 minutes until crispy.
The soup is very tasty when garnished with chopped tomatoes, cucumber, onion, and paprika.

Preparation:

  1. Boil water in a pot, place the tomatoes in the water, and keep them in the boiling water for 1-2 minutes. Take the tomatoes out of the boiling water, let them cool a bit, and peel. The peel comes off very easily.
  2. Peel the cucumber, roughly cut the pepper into pieces, remove the seeds, and peel the onion and garlic. Reserve some of the vegetables to chop as a garnish.
  3. Place all the vegetables in a blender or food processor. Cut the tomatoes in half and remove the white, harder part from the top of the tomatoes.
  4. Pour olive oil and wine vinegar over the vegetables, lightly season with sea salt and black pepper. If you wish, you can also use other spices, but the classic, simple version is the best.
  5. Grind all the components until smooth within 2-3 minutes. If you want a chunkier soup, you can crush a for one minute or less, as requested.
  6. Before serving, check the flavors and, if necessary, add seasonings or wine vinegar.
  7. To serve, cut the bread into pieces, sprinkle with a little olive oil, and roast in the oven at 250 degrees C for 10 minutes, then use the resulting bread croutons as a side dish for the soup. Alternatively, finely chop some tomatoes, onions, peppers, and cucumbers and put them on top of the soup when serving.
  8. Pour a little olive oil and, if desired, wine vinegar on the surface of the soup.
  9. When serving, you can add an ice cube to the soup to make it very cold
    Ready!!
Harissa

Harissa

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Harissa is a chili paste with a slightly sharp, spicy, and fresh taste that originates from North Africa. While traveling in Morocco, it was possible to enjoy this spice paste many times and I remember its taste well. The spiciness of this spice paste can be adjusted, but at least the version available in Morocco is not so much spicy as it is flavorful and fresh. Harissa is available in many well-stocked grocery stores and spice shops, but it’s also very easy to make at home.

Preparation time: Soaking the chili peppers overnight, roasting the peppers for 30 minutes. Mixing the mixture for 10 minutes.
Level: Easy
Amount: about 200 ml of Harissa

Ingredients:
6-8 dried chili peppers, for example, Mexican Pasilla is very suitable and has a good taste
2 peppers, roasted
3 large garlic cloves
1 teaspoon of ground cumin
1 tsp coriander seeds
1 tsp fennel seeds
Juice of one lemon
50 ml of good-quality olive oil
Sea salt for seasoning

Preparation:

  1. The day before making the Harissa, put the dried chili peppers in water. The next day, remove the stems and seeds. If you want a spicier harissa, you can leave the seeds partially or completely. Place the chilies in a food processor.
  2. Cut the peppers in half, place the cut side down on the baking pan, and roast in the oven at maximum temperature for about 20 minutes until the skin of the peppers starts slightly to burn.
  3. Let the peppers cool and peel, also remove the seeds. Place the peppers in a food processor.
  4. Finely grind the coriander seeds, cumin seeds, and fennel seeds and add them to the peppers in a food processor.
  5. Peel the garlic and add to the other components.
  6. Squeeze the juice of one lemon and add it to the other components, also add olive oil and about 0.25 teaspoons of sea salt.
  7. Grind all the components into a beautiful, red paste. Transfer the finished harissa to a bowl or jar and use the harissa in the preparation of various foods.
    Ready!!
Pasta della Norma – Sicilian Eggplant Pasta

Pasta della Norma – Sicilian Eggplant Pasta

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A well-known pasta dish from Sicily. The food is named after Bellini’s opera “Norma”. According to Wikipedia, this food won a tourism award in Italy in 2018 and was named Food of the Year. Since it consists of so many flavors that I like, I can’t argue with it. Made with care, this dish is very tasty.
When it comes to pasta, it is very important to carefully prepare the sauce so that the flavors can blend evenly. The only tricky part about this pasta is that the eggplant needs to be properly cooked first, either in the oven or in a pan, and then added to the sauce.
Food that is worth the effort.

Preparation time: 45 minutes including cooking the eggplant
Level: Easy
Serves: two

Ingredients:
100 g of spaghetti
1 medium eggplant cut into cubes of about 2 cm
500 ml tomato passata
A handful of chopped parsley
A handful of chopped basil
Salt and black pepper to taste
5 medium garlic cloves finely chopped
50g Grated ricotta salata cheese or parmesan
2 tablespoons of olive oil for frying and a few tablespoons of olive oil for cooking eggplants

Preparation:

  1. Heat the oven to 200 degrees C. Cut the eggplant into 2 cm pieces, place on a baking sheet covered with baking paper, sprinkle with olive oil, and bake for about 25-30 minutes until the eggplant is slightly dry but cooked through. Stir the eggplant cubes from side to side with a spoon so that they cook evenly.
  2. While the eggplant is cooking, chop the garlic, heat the olive oil in a pan over medium heat, and fry the garlic for about 1 minute.
  3. Add the tomato paste to the garlic and let the sauce simmer. Season with black pepper and sea salt, chop parsley and basil, and add to the sauce. Allow to simmer over low heat.
  4. Cook the pasta in plenty of salted water according to the manufacturer’s instructions. Let the water boil, be sure to add salt, and cook the pasta until semi-soft.
  5. At the same time, add the cooked eggplant cubes to the sauce and mix gently.
  6. When the pasta is ready, put the spaghetti from the boiling water directly into the pasta sauce, and mix. If the pasta is dry, add the spaghetti cooking water.
  7. Grate the ricotta salata or parmesan and shake it on the plate with extra black pepper when serving.
  8. Serve with a sprig of basil.
    Ready!!
Summer pea soup

Summer pea soup

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In the summer, when the peas are ready, it’s nice to make a good green pea puree soup. To give the soup some texture, you can add a handful of fresh, young peas to the soup. You don’t have to make the soup with fresh peas, you get an equally good soup if you use mostly frozen peas and add fresh peas only for texture and taste.

Preparation time: 30 minutes
Level: Easy
Serves: two to four

Ingredients:
600 g of frozen green peas
A large handful of fresh, young peas
1 medium onion, chopped
4-5 medium garlic cloves chopped
About 25 g of butter for browning
Black pepper and table salt for seasoning
About 2-3 teaspoons of light soy sauce
1 teaspoon of balsamic vinegar
0.5 teaspoon of dried oregano
A little olive oil for serving
Fresh herbs for garnish

Preparation:

  1. Finely chop the onion and garlic, heat the butter in a heavy-bottomed saucepan, and brown the onion and garlic in the butter for a few minutes.
  2. Add the peas and fry them for a few minutes as well.
  3. Add about 600 ml of water. Do not add too much water, the result must be puree soup when crushing the peas.
  4. Season the soup with oregano, black pepper, and sea salt. Do not season too strongly, the soup should be dominated by natural flavors.
  5. When the soup has boiled for 15 minutes, puree the soup properly. Season if necessary, add soy sauce and balsamic vinegar.
  6. After crushing the peas, add fresh peas, let them boil for a few minutes
  7. When serving, sprinkle black pepper over the soup, sprinkle a little olive oil, and add herb leaves.
    Serve immediately.
    Ready!!
Red minestrone

Red minestrone

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Minestrones are roughly divided into two groups – green and red minestrones. This is one of my favorite soups. I try to make it at least once every summer when the vegetables are cheap, fresh, and tasty.
It is easier to list the vegetables that should not be added to this soup, basically anything that grows in the bed is suitable for making this soup.
High-quality parmesan and olive oil as a side dish and there is nothing better for a summer lunch.
It should be taken into account that the pure minestrone contains tomatoes and tomato paste, so this soup is slightly more acidic and it takes a little longer to boil the vegetables and potatoes until soft. This soup is worth making in larger quantities and storing – it gets better and better as it stands.

Preparation time: About 2 hours
Level: Easy
Quantity: About 7L of soup

Ingredients:
100 g of tomato paste
Three 400ml tins of crushed tomatoes
About 25-30 cherry tomatoes, whole, thrown into the soup
One medium zucchini, chopped
3 sprigs of stalk celery, chopped
A large handful of small fresh potatoes, halved or chopped
A large handful of cauliflower, chopped
A large handful of chopped broccoli
2 cans of butter beans
200 g of frozen green peas
200 g of cannellini beans, split
4 medium carrots, cut in half and sliced
4 tbsp vegetable stock powder
A large handful of fresh parsley chopped
1 large onion finely chopped
5 large cloves of garlic, sliced
Half a smaller fresh cabbage
50 g of pasta of your choice
3 tbsp olive oil for frying
1 tablespoon of dried oregano
1 tbsp pizza seasoning, it’s perfect for Italian food
Black pepper and sea salt to taste
3 bay leaves
Grated parmesan for sprinkling on soup
Olive oil for drizzling over the soup
Fresh basil, dill, parsley, or other herbs of your choice to add to the soup

Preparation:

  1. Chop the onion, slice the garlic, and fry in olive oil for a few minutes.
  2. Add tomato paste and fry for a few more minutes,
  3. Add canned tomatoes, rinse the cans with water, and pour the water into the soup
  4. Chop and chop all the vegetables listed in the recipe and add to the soup in the order of preparation.
    Celery stalks, carrots, and potatoes first, then everything else.
  5. Add water to the soup so that it covers the vegetables. The soup should be very thick in the end and you can always add more water. Add vegetable broth, season with black pepper and sea salt.
  6. Add the bay leaves and let the soup come to a boil, lower the heat and let it simmer for a while. When the carrot and potato are soft, the soup is ready.
  7. Serve with greens, when serving, give a plate with grated parmesan, black pepper grinder, and olive oil on the table so that everyone can add these components if needed.
    Ready!!
Jamaican Oxtail Stew

Jamaican Oxtail Stew

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Oxtail stew is prepared in many cuisines around the world and on all continents. In every part of the world, this stew is prepared slightly differently, the common denominator is that this food is easy to prepare, but it requires patience. The dish is especially tasty if it has been stewed for several hours at low heat. The Jamaican oxtail stew has a rich flavor, a bit spicy. The spiciness is usually achieved by using the Habanero chili, which, in addition to its spiciness, is also aromatic and tasty. In addition, classic Caribbean flavors, light sweetness, spice, and laurel. The result was a rich and tasty casserole that was perfect for a Sunday lunch table.
Lately, the Tartu market often sells the tail of beef cattle, which the butcher has already cut into suitable pieces. There is quite a lot of meat in the tail, and after long stewing, the meat comes off the bones cleanly and this dish is easy to eat.

Preparation time: about 5-6 hours
Level: Medium
Quantity: For two to four

Ingredients:
2.5 kg beef tail, cut between the joints into suitable pieces.
5 medium carrots cut into pieces
2 medium bell peppers cut into pieces
1 Habanero chili, used either raw or dried
2 medium onions, sliced
6 medium cloves of garlic, minced
1 teaspoon of spice as berries
5 bay leaves
Black pepper and sea salt to taste
200 ml of tomato puree
One 400 ml can of butter beans
3 tbsp brown sugar
3 tbsp Worcestershire sauce
1 teaspoon of flour
1 tbsp olive oil for browning


Preparation:

  1. Pour the tail pieces into a bowl, add brown sugar, 0.5 tsp black pepper, and 1 tsp sea salt. Add the Worchester sauce and mix the meat well with the seasonings. Let the meat season until you cut the onion, garlic, and paprika.
  2. Slice the onion, chop the garlic, and cut the peppers into suitable pieces.
  3. Heat the olive oil in a heavy-bottomed oven pot on high heat and pour the meat with the marinade into the oven pot.
  4. Stir and brown on high heat for a few minutes. Add onion, garlic, and paprika, and brown for a few more minutes.
  5. Cut the carrots into suitable pieces and add to the meat, mix, and brown lightly. Add the spice, bay leaves, and 200 ml crushed tomato puree.
  6. Mix about 1 teaspoon of flour in a little water, add about 100 ml of water and pour over the meat, and place in the oven at 150 degrees C.
  7. Simmer, stirring carefully a few times, for about 5 hours. Season the meat tenderloin during cooking and add salt little by little if necessary.
  8. When the meat has been simmering for about 4 hours, add the butter beans and mix very carefully.
  9. When the meat is ready, carefully place the tail pieces on a plate, add vegetables and sauce, and serve with Jamaican rice or fried plantains.
    Ready!!
Scarpaccia

Scarpaccia

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A traditional Italian dish from the province of di Lucca, in northern Tuscany. In Italy, Scarpaccia is made as both a savory and a sweet pie. I am posting the savory scarpaccia camaiorese here. Today this dish is prepared in many different variations, but I have always appreciated the original flavors of the food as possible and I made a very simple Scarpaccia using small zucchini, garlic, onion, and parmesan.
Scarpaccia is a thin pie, not exceeding 1 cm in thickness, that is baked to achieve a delightful golden-brown and crispy texture. This delectable dish is equally enjoyable whether served warm or chilled.

Preparation time: Preparations 30 minutes, baking 30-40 minutes.
Level: Medium
Quantity: 12 pieces of Scapraccia

Ingredients:
2 medium zucchini cut into thin slices
1 large onion, cut in half and sliced
3 medium cloves of garlic, finely chopped
100 g of grated parmesan
150 g wheat flour
50 g of corn flour
1 egg (can be omitted)
Black pepper and sea salt to taste
Oregano, thyme, and other Mediterranean herbs of your choice for seasoning
Water to make the dough
Olive oil for frying and drizzling on pie

Preparation:

  1. Cut the zucchini into thin slices, peel the onion, halve, and cut into thin slices. Crush the garlic cloves.
  2. Fry zucchini in a hot pan for about 10-15 minutes with onions and garlic in olive oil. Season with salt and black pepper.
  3. In a mixing bowl, combine the all-purpose flour and cornmeal, then add half of the grated Parmesan cheese.
  4. Add enough water to the mixture to make a semi-liquid batter, but not too thick. Add an egg. You don’t have to add the egg, but it helps the scarpaccia stay together better. For a vegan variation, without the egg, let the Scarpaccia firm up a bit more after baking.
  5. Add the fried zucchini mixture to the batter and mix carefully. If desired, add various Mediterranean herbs.
  6. Pour the mixture into a baking pan covered with baking paper and spread so that the scarpaccia is about 1 cm thick or thinner.
  7. Sprinkle the remaining parmesan over the scarpaccia, drizzle over the olive oil, and bake at 220 degrees C for about 30 to 40 minutes until the scarpaccia is golden brown and crispy on top and edges.
    Allow to cool slightly before serving, then it will be easier to handle the scarpaccia slices.
    Cut into desired pieces and serve.
    Ready!!
Eggplant stuffed with minced meat – Karnıyarık

Eggplant stuffed with minced meat – Karnıyarık

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Wonderfully tasty and simple food from the diverse cuisine of Turkey. I tried this food at a dinner in Istanbul. I think I was able to reproduce the flavors that made this dish so special in my homemade version. It is an eggplant stuffed with minced meat seasoned and cooked in tomato sauce and baked in the oven, which is eaten either as a side dish or as a main dish.

Preparation time: 1 hour 30 minutes to 2 hours
Level: Easy
Serves: for two

Ingredients:
2 medium eggplants
300 g of high-quality ground beef
400 g can of crushed tomatoes
1 medium onion finely chopped
4 medium cloves of garlic, finely chopped
A handful of parsley leaves, finely chopped
1 teaspoon finely ground dried mint or a bunch of fresh
0.5 tsp of ground cumin
0.5 tsp ground sweet paprika
0.5 tsp ground black pepper
Sea salt for seasoning minced meat and eggplant
A handful of cherry tomatoes
Half a fresh bell pepper, sliced
1 tablespoon balsamic vinegar
2 tbsp olive oil for frying

Preparation:

  1. Heat the oven to 200 degrees C. Place the aubergines in a roasting pan and bake for 1 hour until the aubergines are soft.
  2. While the aubergines are cooking, chop the onion, garlic, and parsley and brown them in olive oil with the minced meat for about 15 minutes.
  3. When the minced meat is browned, add half the amount of crushed tomatoes, season with cumin, pepper, balsamic vinegar, and paprika, mix, and simmer for a few minutes. Season with sea salt.
  4. When the eggplant is soft, cut its upper half lengthwise with a sharp knife. Do not cut the eggplant completely in half.
  5. Press the opening larger, season it with salt, and fill it with the minced meat mixture. Pour the other half of the can of crushed tomatoes around the eggplants. Place strips of paprika and cherry tomatoes on the surface of the minced meat. Sprinkle the remaining cherry tomatoes on top of the crushed tomatoes.
  6. Bake for 30 to 60 minutes at 200 degrees C until the eggplant is quite soft and the minced meat is very lightly browned. Do not over-brown the minced meat, it will become dry.
  7. When serving, sprinkle over good-quality olive oil on the food.
    Serve immediately, but this food is also very tasty when cooled.
    Ready!!
Pike-perch with cherry tomatoes and garlic

Pike-perch with cherry tomatoes and garlic

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Pike perch is one of the tastiest fish available in Estonia. One good way to prepare this fish is in the oven, simply seasoned with salt and black pepper and baked with cherry tomatoes and garlic. This dish can be served with baked potatoes.

Preparation time: about 1 hour
Level: Easy
Quantity: For two to four

Ingredients:
One medium pike perch scaled and cleaned
3 full heads of garlic cut in half crosswise
2-4 bunches of cherry tomatoes
Sea salt and black pepper to taste
Fresh dill and parsley to serve
2-3 tablespoons of olive oil
For the baked potatoes, a handful of small potatoes cut in half
To prepare the sauce, 2 tablespoons of olive oil, 50 ml of white wine, 50 ml of whipped cream, 1 tablespoon of flour, and black pepper and sea salt for seasoning

Preparation:

  1. Clean the fish, remove the scales and guts, wash the fish clean under running water, and place it in the oven pan.
  2. Season the fish on both sides and inside with sea salt and black pepper.
  3. Cut the head of garlic in half crosswise and add to the fish, as well as the bunches of cherry tomatoes with stems.
  4. Season the garlic and tomatoes with black pepper and salt as well and sprinkle everything with olive oil.
  5. Bake at 250 degrees C for 25-30 minutes until the fish is tender and the cherry tomatoes shrink.
  6. When the fish is ready, increase the oven temperature to 300 degrees C, cut the potatoes in half, and place in a baking dish, season with sea salt and sprinkle with olive oil and bake the potatoes for about 15 to 20 minutes. After this time, the potatoes start to brown and turn soft and tasty.
  7. While the potatoes are cooking, prepare the sauce. To do this, heat oil in a thick saucepan, and add wine and whipped cream. Stir so that the whipped cream does not curdle. Add sea salt, black pepper, and flour and mix until the sauce is thick enough.
    Ready!!

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