I think the best when I'm driving my car between our home and the nearest village (well village sounds too picturesque, it's not particularly pretty but it's a very useful place where you find a lot of necessities), it takes 4 to 5 minutes, it depends in what mood I'm in and as it's not really a very safe road, it is rather narrow and curvy, I have to beep the horn before every curve. The beeping has a very therapeutic effect on me when I'm in a bad mood, I get rid of a lot of aggressions in that way and it also encourages me to take more space in this world. Not bad for such a simple as act beeping the horn. When I realized that this is when my best thinking takes place, I thought it was a bit sad - such short spells of good thinking - but then I came to think about how I really can feel how elastic time is when I drive this road, several times a day almost every day of the week. When I'm really into what maybe could be defined as creative thinking, it feels as if it takes me about half an hour to go up or down and when I'm really just concentrating on the driving, it takes the time it really takes. But my best food thinking doesn't happen there, it takes place on my sofa and there is where I came to think of this recipe!
Don't forget that tomorrow's the last day to submit your entries for Show Us Your Kitchen, I close my mailbox at 24.00 Central European Time!
And the voting is still on for the Best Food Blog - Rural over at Well Fed, I'm way behind the real Rural Food Blogger, Farmgirl Fare but please let me lose with dignity!
RÖSTI CON ZUCCHINE PICCANTI or RÖSTI WITH BRAISED HOT ZUCCHINI
1 potato/rösti
Zucchini, approx. 1 medium zucchini/2 rösti
Garlic
Dried peperoncino
Salt
Olive oil
- Slice the zucchini thinly and braise it in some olive oil together with the garlic and dried peperoncino that you have crumbled into small pieces. Add salt and cook until golden.
- Peel and grate the potatoes.
- Heat up some oil in a frying pan and fry the small potato pancakes crispy on both sides.
- Put the rösti on the plate you are going to serve it on, put some zucchini in a 'string' in the middle of it and roll it up. I secured it by tying a couple of straws of chives around it but you can just as well use a tooth pick.
recipes vegetables gluten-free food Italy cooking in Italy
0 comments:
Post a Comment
I have become the a bad blogger because I either forget or I don't have the time to answer your comments but that does not mean that I don't read or appreciate them, quite the opposite really. The generosity that shines through what you write and the fact that you take the time to comment on my posts makes my blogging worthwhile so Thank You for what you do for me and please keep on commenting!