See our plan is to be able to use local ingredients and "cook-in" a bunch of our meals. I know…all the way to Italy and we’re going to stay in and cook. Don’t worry we’ll eat out enough and I’m sure I’ll have lots of blog posts to share with you when we get back.
So before we leave I thought I’d give one of Mario’s “Amalfi garden” recipes a try.
These little zucchini foam cups are a perfect light appetizer. Cool and refreshing in the heat we’re having here in Arizona. They will also be wonderful to eat on our Italian patio with the breeze coming in off the coast.
Zucchini Foam---Spuma di Zucchine
adapted from Mario Batali
6 to 8 small zucchini to yield about 2 pounds, sliced in half lengthwise
2 bulbs garlic, cloves separated but unpeeled
1/4 cup extra-virgin olive oil plus 4 tablespoons
11/2 teaspoons salt
1 1/4 cups Parmigiano-Reggiano
1 lemon, zested and juiced
1 cup heavy cream
1/2 cup fresh basil leaves
Preheat the oven to 375 degrees F. Place the zucchini on a baking sheet, cut side down. Arrange the garlic cloves around the zucchini, drizzle with the olive oil and season with salt and pepper. Roast in the oven 40 minutes, until zucchini are blackened in some spots and garlic is golden brown.
Allow to cool and remove skins from garlic cloves. In the bowl of a food processor, combine the zucchini, garlic, Parmigiano-Reggiano, lemon juice, zest and heavy cream and process until smooth. Add the basil, process for 15 seconds and remove to a chilled bowl. Refrigerate 30 minutes.
To serve, place a 3 tablespoon dollop in the center of each of 4 plates and sprinkle with young arugula. Drizzle with remaining oil and serve.