CREMA DI ZUCCHINE CON MOZZARELLA

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by Chef Gabe Bertaccini

azfamily.com

Posted on August 2, 2012 at 5:00 AM

Updated Thursday, Aug 2 at 1:45 PM

Have more zucchini than you know what to do with? Make this simple, silky soup. Don't skip the anchovy, it has a real affinity for both the zucchini and the mozzarella, and it adds a welcome briny flavor.

CREMA DI ZUCCHINE CON MOZZARELLA
Zucchini Puree’ with Fresh Mozzarella and Ricotta Crostini

INGREDIENTS
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes

3 tablespoons extra-virgin olive oil

1 tablespoon fresh oregano leaves

Fine sea salt or kosher salt

1 small white onion, thinly sliced

3 medium zucchini, quartered and cut into 1/2-inch pieces

3 cups vegetable broth, heated to a simmer

4 flat anchovy fillets, roughly chopped


Instructions
In a bowl, toss together cheese, 1 tablespoon oil, oregano and pinch salt.

In a large saucepan, heat remaining 2 tablespoons oil over medium heat. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add zucchini, stir to combine and cook for 1 minute more. Add broth, bring to a simmer and cook until zucchini is tender, about 10 minutes.

Carefully purée mixture in a blender until smooth; season with salt to taste. Cool soup to just warm. Serve topped with cheese cubes and anchovy. Add a crostini with Ricotta and lemon on the side for some crunch!


 

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