Neopolitan Zuppa Di Zucchine Food

FRITTATA DI ZUCCHINE (ZUCCHINI FRITTATA)

Steps:

• Preheat broiler (the one in your oven, not the BBQ grill).
• In a small frying pan over medium heat, warm two tablespoons of the olive oil.
• Add the onion and dried thyme (if using it).
• Sauté until the onion wilts (about five minutes).
• Prepare the zucchini by cutting off the stems and blossom ends, cut them in half lengthwise, and then cut them crosswise into thin slices.
• Add the zucchini, cover and cook over medium heat, stirring occasionally (until tender but not mushy- about 10 to 12 minutes).
• Just before the zucchini slices are done, add the fresh thyme (if using it) and the basil OR parsley.
• Place the mixture in a colander to cool and allow excess water to drain out (about ten minutes).
• In a bowl, beat the eggs lightly with a fork.
• Beat in the salt, pepper, and cheese.
• Add the drained cooled zucchini and onion mixture.
• Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.
• When it is hot enough to make the eggs sizzle, pour in the egg mixture, making sure the zucchini mixture is distributed evenly.
• Immediately reduce the heat to low and cook the frittata gently until it is set (about 12-15 minutes).
• Be careful not to overcook the eggs.
• To finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden (about 1-2 minutes more).
• Use a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
• Serve warm or cold, cut into wedges.

ZA'ATAR BREAD ROLLS (MANAIESH BI ZA'ATAR)

Steps:

• MANUAL: Dissolve the yeast in 3 tablespoons tepid water. Next add the egg, 4 tablespoons olive oil and the sugar. In large bowl combine the flour and salt. Gradually stir in the yeast mixture and add the tepid water, enough to make a dough ball. On a floured surface, knead the dough until it is smooth and elastic. Put dough in an oversized bag and allow to rise in a warm place for about 45 minutes. *Proceed with recipe where indicated.
• BREAD MACHINE: Add all ingredients to the bread machine according to manufacturer's instructions EXCEPT for the za'atar and add ONLY 4 tablespoons of the olive oil. Once dough is done, remove from bread pan and place dough in an oversized plastic bag in a bowl. Allow to proof in a warm area for about 45 minutes.
• *Preheat oven to 450 degrees.
• Divide the dough into six pieces. On a floured cutting board shape each piece of dough to form an oblong.
• Arrange the oblongs on a baking sheet lined with parchment paper. Cover with plastic (cling) wrap and leave for 15 minutes.
• In a small bowl combine the remaining 3 tablespoons of olive oil and the za'atar. Brush the mixture evenly over each bread loaf, pressing gently into the dough making "dimple" patterns with your fingers.
• Bake for 10 minutes. While waiting for bread to bake, belly dance.
• Serve warm.

AVGOLEMONO SOUP WITH LEEK AND CELERY

Steps:

• In a stock pot saute the leeks and celery in olive oil until softened. Add the chicken stock and simmer 20 minutes. Puree the mixture with an immersion blender.
• Just before serving, beat the lemon juice and eggs together until light and frothy. Slowly beat a ladleful of hot soup into the egg and lemon mixture, stir well, then whisk back into the soup pot.
• Stir the soup well to make sure the eggs are incorporated so that they do not curdle.
• Adjust seasoning, add salt and pepper and serve warm. Garnish each serving with fresh dill if desired.