Text 32427, 94 rader
Skriven 2009-12-21 07:07:50 av Michael Loo (1:18/200)
     Kommentar till en text av Ruth Hanschka
Ärende: rollin' 554
===================
 RH> It wouldn't surprise me, but I didn't even know the Italian name for
 RH> the stuff.  I like the dill pickle version better, but then I'm a
 RH> kosher half sour junkie when allowed to be. 

Kosher half sours and Chinese sweet-sour pickles are about
the cucumberiest things that I can enjoy eating. For some
reason, that green unripe watermelon rind taste doesn't
appeal to me. Zucchini, on the other hand, I find actively
yecchy unless it's heavily adulterated with garlic.

 -> Yep. I don't mess with the classics.
 RH> There's another version that uses ground beef and cream of mushroom
 RH> soup.  It's different but tastes good.  I've posted that version more
 RH> than once. 

Not my type of dish, though I do make "hamburger stroganoff"
once in a while.

 RH> Now this one I need to snitch.  My BIL would like it.  It looks like
 RH> they use proscuitto instead of bacon.
 
Indeed. Prosciutto is a good thing, though I prefer it
raw, because cooking takes away its character.

Zucchini soup
cat: soup, celebrity
Makes: 2 servings

h- For the soup
1 clove garlic, peeled
1 1/2 c extra-virgin olive oil
1 md onion, thinly sliced
2 oz (about 2) thinly sliced leeks (white part only)
1 sm fresh bay leaf
10 oz zucchini (2 medium), quartered lengthwise,
- seeds discarded and flesh cut into chunks
1 c chicken broth or water
Salt to taste
h- For the garnish
1 leek (white part only), julienne
3/4 c olive oil
1/4 c potato starch or cornstarch
2 oz speack (smoked shoulder prosciutto), julienned (or
- substitute prosciutto)
1/2 c caponata

Warm Zucchini Soup With Caponata, Sauteed Speack, and Crispy Fried Leeks

For the soup: In a large skillet over medium-high heat, cook the
garlic in 3 T oil until browned. Remove and discard the garlic.
Reduce the heat to medium and add the onion, leeks, and bay leaf.
Cover and cook until the vegetables soften, 5-6 min. Add the
zucchini; cover and cook 2 min. Add enough chicken broth or
water to cover the vegetable mixture; season. Cover and simmer
25 min. Remove the soup from the heat; discard the bay leaf.

For the garnish: Place the leek in a bowl of ice water; set
aside for 20 min.

In a deep pan, heat about 1" of oil on medium-high. Have ready
a plate lined with paper towels.

Drain the leek and pat dry with paper towels. Coat the leek with
potato starch or corn starch. Transfer the leek to a wire
strainer and shake to remove any excess starch.

Add the leek to the oil and fry until lightly browned, 3 to 5 min.

With a slotted spoon, carefully transfer the leek to paper
towels to drain.

In a nonstick pan, saute the speack until lightly browned around
the edges, 4-5 min. Carefully transfer the speack to the paper
towels to drain.

To assemble: transfer the soup to a blender or food processor
and puree. Return the soup to the pan and bring to a boil. Whisk
in enough oil to make the mixture creamy. Remove from the heat
and cool slightly.

Meanwhile, with an egg cup, metal ring or measuring cup, shape
1/4 c of the caponata into a small mound in the center of a soup
bowl. Repeat with the remaining caponata. Pour or ladle the warm
soup (not hot, not cold) around (not over) the caponata. Garnish
with the leeks and speack. Serve immediately.

Roberto Donna, Washington Post 9/22/99

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