Showing posts with label al Forno. Show all posts
Showing posts with label al Forno. Show all posts

Friday, April 29, 2011

Teresa's Zucchini Quiche, and More!

Now that Teresa and Domenico (my daughter's in-laws) departed for Italy, it's been real quiet at my daughter's household...not that they were noisy, but a lot of cooking and baking going on, a lot of "hustle and bustle"...only Italian language heard.

I went there yesterday, to help organize all the many frozen and canned items she made to last for several months. We all miss them, and our Italian language has improved a lot...LOL

Since I attempted to make my last dish, which was the Cayman Fish, I must say I have not cooked anything, because every day my son comes over to the beach to go surfing at lunch time, before he goes to his classes at the local University, working for his Masters degree.

He brings me so much food, all ready to be re-heated, that's all I have to do...literally.
My ankle is improving tremendously, I don't even have to use the walker any more...it's folded up, and will be donated to Goodwill. My diagnosis is all good...no blood clots, no vascular problems...just had to see my chiropractor, because my back, my shoulders, my neck was all "out of line"...a few cracks of the ribs, and everything is back to normal...but I'm still just "tippy toeing" on that foot, yet...in time, all will heal!

Getting back to the Quiche, which is part of the Easter tradition, whether it's in a pie form, filled with meats, or just vegetarian, and most of the time, filled with generous amount of grated cheese of your choice. Different regions of Italy, have different traditions, but they all agree that the use of the eggs are the real purpose, for the use of the Easter Pie...Pastiera...or Quiche, even pizza is considered as part of the tradition, especially, in Naples. Teresa made this beautiful Zucchini Quiche, also 2 kinds of pastas, one vegetarian, and a mostaccioli with little meat balls, mozzarella cheese, chopped hard boiled eggs, and with her homemade tomato sauce...amazing.
I want to share my recipe to the quiche which was quite similar to this quiche...the only difference is that this quiche was made with puff pastry dough, but my recipe which I use...and "tried and true" every time, is a Mark Bittman's recipe, for both the Quiche, and the crust!