On Sat, 20 Aug 2005 21:35:37 GMT, Dog3 > wrote:

>"Pandora" > wrote in
:
>
>> These little zucchini's muffins are good for an entrée or for a side
>> dish.
>
><recipe left below lest someone misses it>
>
>Looking good! What else you got hiding in that... ehem... box?
>
>Michael

<WHAP!> You're very bad, Michael! <G>

TammyM


>
>
>>
>> RECIPE for about 5 muffins:
>>
>> 1/2 Kg of zucchini
>> 1 big onion;
>> 1 egg
>> 100 gr. of breadcrumbs;
>> 50 gr. of Reggiano cheese;
>> salt;
>> pepper;
>> 1 tbs dried Majoran;
>> Bechamel sauce;
>> EVOO
>> ------------------------------------
>> 1) Cut zucchini(with the help of a robot) in a julienne.
>> Then put them in a colander with some salt and let dry from water in
>> excess for about 15-20 minutes.
>> Then squeeze them delicately with your hands or a spoon.
>> 2) Put 2 tbs of oil in a wok (wok is preferable to a frying pan
>> because you use few oil); add the chopped onion and fry slightly for a
>> while; add zucchini, pepper, majoran and few salt. Cook for about ten
>> minutes , often mixing with a wood spoon. When all the water is
>> evapored, turn off the fire and let cool.
>> See the photo in the frying pan:
>> http://tinypic.com/avgb9h.jpg
>>
>> 3) While you are waiting that zucchini become could, prepare an hard
>> bechamel.
>> -----------------------------------------------------
>> BECHAMEL.
>> 25 gr of butter
>> 25 gr of all purpose flour;
>> 200 ml of milk.
>> 1/2 tsp nutmeg;
>> 1/2 tsp salt;
>>
>> Put the butter in a pan and let liquefy; add the flour and mix with a
>> wood spoon. Add the milk, salt and grated nutmeg. Mix with a whisk
>> till it become hard and without lumps. Turn off the fire and let cool.
>> ----------------------
>> 4) Put the cold zucchinis in a large bowl. Add Reggiano, breadcrumbs,
>> 1 whole egg and bechamel; put other salt and pepper if necessary. Mix
>> till the mixture is well-blended.
>> 5) butter the moulds and spread them with breadcrumbs (threw away the
>> excess of breadcrumb);
>> 6) Fill them with the zucchini's mixture.
>> Put the moulds in ventilated oven at 180° for about 15/20 minutes.
>> The zucchinis muffins shoul be brown on the top.
>>
>> Here is the photo :
>> http://tinypic.com/avgbya.jpg
>> Have a nice meal
>> Cheers
>> Pandora
>> I've cooked this zucchini's muffins on Ferragosto day.
>> I served them as entrée with a big crepe rolled on a peppers and
>> cheese cream; and with a little piece of Eggplant's parmigiana
>> (Parmigiana di melanzane).
>>
>>
>>
>