Oggi Cucino Vegetariano: Friselle Leccesi

FRISELLE LECCESI

 FRISELLE LECCESI
friselle (negozio comprato)
5 pomodori maturi, tagliati a cubetti
2 cucchiaini di capperi
olive nere tritate,
2 cucchiai di olio extra vergine di oliva
sale
erbe fresche - origano o basilico o arucula o tutti loro
Mettere tutti gli ingredienti (tranne il friselle) in una grande ciotola e lasciate riposare il tutto per 15 minuti. Mettere a bagno le friselle in acqua fino a quando non ottengono abbastanza morbido (non troppo a lungo) prima di topping.

Cucchiaio il composto di pomodoro in modo uniforme su ogni frisella. Top con un filo d'olio d'oliva, un pizzico di sale e un po 'strappati erbe fresche.

Our English Version:

friselle (store bought)

5 ripe tomatoes, chopped into small cubes

2 teaspoons capers

black olives, chopped

2 tbs extra virgin olive oil

salt

fresh herbs – oregano or basil or arucula or all of them

Place all the ingredients (except the friselle) in a large bowl and let it all sit for 15 minutes. Soak the friselle into water until they get pretty soft (not for too long) before topping them.

Spoon the tomato mixture evenly over each frisella. Top with a drizzle of olive oil, a sprinkle of salt and some ripped fresh herbs.

Vegetarian Cooking: Bocconcini di Zucchine

OGGI CUCINO VEGETARIANO


Ylenia Sambati is an accomplished cook and the CEO for the only Cooking and Wine school in Puglia, Italy.

She is also a vegetarian and has agreed to share with 
Home to Italy readers some of her vegetarian recipes.

Today we cook zucchini 'balls' and it looks wonderful!

Practice your Italian or scroll down to the English version


BOCCONCINI DI ZUCCHINE 

5 zucchine
120 gr di formaggio pecorino grattuggiato
2 uova
4 cucchiai di pangrattato fine
2 cucchiai di prezzemolo fresco tritato
2 cucchiai di menta fresca tritata
olio per friggere
sale e pepe nero



- lessate le zucchine in acqua bollente salata
- scolatele e lasciatele raffreddare
- tritate le zucchine finemente (o schiacciatele con la forchetta)
- mettetele in una terrina con pecorino, uova, pangrattato, prezzemolo, menta, sale e pepe
- infarinatevi le mani e formate delle palline che passerete nel pangrattato
- scaldate l'olio e friggete i bocconcini
- serviteli caldi 


For those of us still learning Italian, here is the English version:

 ZUCCHINI BITES

5 zucchini
120 grams of grated pecorino cheese
2 eggs
4 tablespoons fine breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
Oil for frying
salt and black pepper



- Boil zucchini in boiling salted water
- Drain and let them cool
- Finely chopped zucchini (or mash with a fork)
- Put them in a bowl with cheese, eggs, bread crumbs, parsley, mint, salt and pepper
- cover your hands with flour and form small balls that pass in breadcrumbs
- Heat the oil and fry the pieces
- Serve hot


Cooking adventures can be arranged for your next trip home to Italy.   Contact Yle for details and suggestions on how to make your Italian adventure special.   You can tell her your dream and she can create the adventure!
 www.yltourpr.com