Italian Village Cooking (Summertime Recipes)

“Don’t be a slave to recipes...let your convictions, and above all, love, guide you.”

— Sophia Loren

PANZANELLA

1/8th cup wine vinegar ~ either white or red vinegar will do, but not balsamic as it is too strong.
1/2 cup water
1 stalk celery chopped into bite sized pieces.
1 small white onion thinly sliced into bite sized pieces.
2 fresh tomatoes cut into medium sized pieces.
1 or 2 handfuls of fresh lettuce washed, well dried, and torn into bite sized pieces.
4-6 capers chopped finely.
7-10 fresh basil leaves chopped.
¼ cup Extra virgin olive oil (added to taste)
3-5 teaspoons wine vinegar (added to taste as there is already vinegar in the bread)
1/2 teaspoon of salt (the local bread in the village is salt-less so you may want to skip this if using another kind of bread)
1/4 teaspoon black pepper to taste
* Some people in the village add a can of tuna fish at the end. If you choose to, look for a good can of Italian tuna in olive oil.

Take the stale bread and break with your hands or cut into 1 inch cubes.
Put them into a large salad bowl and add the vinegar and water till they are soaked, about a minute or so.
Drain out the excess liquid.
Add the celery and onion to the bowl of bread.
Add the tomatoes, lettuce, basil and capers.
Add the olive oil and vinegar
Add the salt (if using) and pepper
Add the tuna (if using)
Toss and serve at room temperature.
Mangiate! ~ Eat!

2-3 fresh zucchinis
2-3 white onions
1 large apple (the locals add to have a sweet taste in all the salt - your choice)
2-3 cups sunflower oil
1 cup of all purpose flour
1/2 cup plain water
1/4 cup soda water (or you may substitute a pale beer)
2 fresh lemons
1/2 teaspoon salt
1/4 teaspoon black pepper

Clean and cut ends off zucchini. Slice lengthwise, about 1/4 inch thick. If your zucchini is too long for the pan cut in half.
Peel the skins off the onions and slice in 1/4 inch thick wedges.
(If you wet the onions after they are open you will never cry.)
If adding an apple, cut in half , core, and slice in 1/4 inch pieces.
You can at this point begin to slowly warm the oil. Fill to half a large frying pan with the sunflower oil and begin heating on medium heat.

Note: Always use caution when working with hot oil. Place on the back burner to avoid bumping the handle and don’t heat to a rolling boil. You can tell when the oil is hot enough by placing a drop of batter in the pan and it sizzles. Then you know it is hot enough.
Take a large bowl and drop most of the flour into the bottom. Slowly pour the plain water into the center of the flour. Add some of the soda water, whisking it together at first, then using a large spoon to continue mixing until the batter is creamy, smooth and thick like a vanilla milkshake. If the batter is too thick, add some more of the soda water. If too thin, sprinkle a little more flour.
When you have the batter to the desired consistency, begin adding the zucchini, onion, and apple slices a few at a time, tossing with the tongs as you go along, to ensure that they are completely covered in batter.
Line your colander with a couple of layers of paper towels and set aside on the counter.

Lift the veggies out of the batter with your tongs one at a time and add to the now hot sunflower oil. Add enough to fill the pan but don’t overcrowd.
At first help the veggies stay apart with your tongs, but then do not touch the veggies much. Let them sizzle and fry until they become a nice golden brown (approximately 10 minutes)
Using your tongs, carefully pick out the browning veggies and drop them into the paper towel lined colander.
Let those sit on the side and add more paper towels if needed.
Continue cooking the remaining veggies in the same fashion.
Remove the paper towels from the colander.
Sprinkle the fried veggies with salt and squeeze some lemon juice on top as you shake them around.
Serve with more sliced lemons on the table, salt and a glass of cold white wine!