GREAT TASTE: LIVE at Hy-Vee w/ Indian Hills Stars | Italy's GISELLA ISIDORI on the STREAM!

  • Wed
    Aug 14
    7:00 pm -
    8:00 pm
  • Fri
    Aug 16
    7:00 am -
    8:00 am

Gisella Isidori on GREAT TASTE Live at HY-VEE

AUGUST 14 GREAT TASTE LIVE

Indian Hills Culinary students-Kelli Kuenzler, Savanna Strode, and Cody Remington-are going all out to teach us some really fun stuff.  Grilled wild coho salmon is part of the menu with their own tartar sauce.  Also, corn tortillas, tortilla chips, and salsa.  Fun stuff.  Join us in the Club Room at Hy-Vee if you have a chance.  The action starts at 7:00 pm.  Our health coach Emily Rose Shaw, musician Tom Allen, and Cinebites Beverly Merson are all part of the show, too.

Gisella and Friends  AUGUST 14 GREAT TASTE STREAM

On the stream (kruufm.com) at 7:00 pm CDT we welcome back Gisella Isidori.  79-years young, Gisella has several, new to most of us, but traditional Italian dishes planned that are sure to please our palates.  Join us for a slice of true Italian life as we talk and cook with Gisella.  It's a zucchini theme and on the menu we have-Zucchini and mint balls, Zucchini salad, and penne with zucchini.  It was a very yummy evening so tune in Wednesday at 7:00 pm CDT or Friday at 7:00 am CDT.


GISELLA'S RECIPES-GREAT TASTE-WEDNESDAY, AUGUST 7, 2014

                                                                         
Vegetarian zucchini and mint balls

Ingredients  for 25  small vegetarian balls
sunflower oil
2 lbs zucchini
4 ounces ricotta
3 ounces parmigiano reggiano
2 eggs
4 leaves of fresh mint ( or if you prefer fresh Italian parsley)
flour as needed
bread crumbs as needed
salt and pepper to taste 

Preparation:

Clean the zucchini and slice in very thin slices lengthwise.  A mandoline makes it easy.  Put the slices in a colander and sprinkle with some salt.
Let the zucchini sit for several hours, if possible, then squeeze all the water out, add the ricotta, the grated parmigiano, the minced mint and the egg.  Process in a food processor until fairly smooth.  Add salt and pepper to taste (taste first since there was salt on the zucchini to draw the water out).
Prepare the mixture in small balls and roll it  into the flour
Dip the small zucchini balls into the egg and then into the bread crumbs
In a heavy-bottomed pan add about 1/3 cup of sunflower oil.  Heat the oil to 375 degrees and add the zucchini balls, but do no crowd the pan or the temperature will drop too much.  Fry until lightly brown and continue to roll the balls until all areas are nicely colored.  Place on paper towels to drain any excess oil.  Alternatively, you can bake bake them for 20 minutes at 400 degrees.
Remember to oil  the baking pan or cover it with parchment paper. Dust with parmigiano and serve.


Insalata di zucchine alla scapece

Serves:
6 - 8
Ingredients

1/3 cup plus 1/4 cup extra-virgin olive oil
5 large zucchini (about 2 pounds), cut into 1/4-inch rounds
Salt and freshly ground black pepper
3 garlic cloves, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/4 cup red wine vinegar

Directions
Heat 1/3 cup oil in a heavy, large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
Drizzle the vinegar over the vegetable mixture and toss gently to coat.

Cover and marinate in the refrigerator for few hours.  Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter.  Sprinkle the remainder of the basil, mint, and garlic over the salad and serve.



PENNE WITH ZUCCHINI, MINT AND NUTS


6-8 servings

1 pound  penne
4 medium zucchini sliced
3 ounces of mint leaves
2 cloves garlic-sliced
3 ounces of almonds or pine nuts, toasted, plus extra to serve
6 ounces-Pecorino cheese grated
1/3 cup extra virgin olive oil
salt to taste
freshly ground black pepper

Preparation

Roughly chop the mint.
Process  garlic, 3 ounces of almonds or pine nuts and oil together in a food processor or blender until you have a smooth paste, then add the cheese and a splash of water and briefly pulse again
Cook the penne as per the packet instructions in plenty of boiling salted water.
While the pasta cooks, in a medium saucepan add a little oil and fry the zucchini for 5 to 10 minutes to soften and brown, season with sea salt and a generous amount of black pepper.
Lift the penne out of the water using a slotted spoon or wire basket, and place it on top of the zucchini in the pan. Add enough of the pesto to coat the pasta completely without drowning it (I usually have about a quarter of the mixture left over) and toss.
Let the pasta bubble over high heat for a minute, add a little extra cheese and a splash of olive oil, if necessary, and toss through. Check seasoning and sprinkle on extra pine nuts or almonds and serve.

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