CA COOTS (ITALIAN ZUCCHINI STEW)
My Grandmother Colella used to go out to her garden and pick her veggis and make this wonderful meal for her 10 children. My dad made it for us. This is even better the next day as all the flavors mesh together. This is good by itself or served as a side (I usually make this when I make pork cutlets).
Provided by Laura Aden
Categories Vegetables
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Peel and cut potatoes into thirds. Wash and slice zucchini into 1 inch slices. Wash and cut bell peppers into large chuncks. Chop parsley
- 2. In large pot, place enough oil to cover bottom of pot. Add minced garlic and saute in pot over medium heat for 2 minutes. Layer veggies in this order: Carrots, Potatoes, Bell Peppers, Zucchini, Parsley and canned tomatoes (do not drain). Add salt (I usually use about 1/2 tablespoon) DO NOT STIR.
- 3. Let cook for about 45 minutes to an hour (until all veggies are soft). When veggies are cooked, stir and serve with parmesan cheese and french bread.
ZUCCHINI ITALIAN VEGETABLE STEW - CIAMBOTTA
Perfect for the abundance of zucchini in your summer garden, a hearty dish on a cool night, or a side dish anytime.
Provided by The Miserable Gourm
Categories Lunch/Snacks
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and cut up vegetables and put into a large pot.
- Add seasoning, tomato and water to just cover the vegetables.
- Bring to a boil over high heat.
- Lower flame to simmer, and simmer with a tilted lid for two hours or until vegetables are tender.
- Serve topped with grated Parmesan or Pecorino Romano Cheese.
Nutrition Facts : Calories 166, Fat 1.1, SaturatedFat 0.2, Sodium 2079.9, Carbohydrate 35.9, Fiber 7.4, Sugar 12.1, Protein 6.4
ITALIAN SAUSAGE ZUCCHINI STEW
A different way to try zucchini! Delicious served over pasta with grated Parmesan Cheese or cheese stuffed tortellni
Provided by Bev I Am
Categories Stew
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Brown sausage, drain off fat.
- Add celery and cook for 10 minutes, stirring occasionally.
- Add all remaining ingredients and cook covered for 10 minutes more.
- Simmer for 30 minutes, or until zucchini is tender.
- (If you use Italian sausage, the longer you cook it, the hotter it gets).
Nutrition Facts : Calories 359.7, Fat 21.6, SaturatedFat 7.4, Cholesterol 43.1, Sodium 1745.9, Carbohydrate 25.1, Fiber 6.6, Sugar 13.7, Protein 19.5
TOMATO ZUCCHINI STEW
Meet the Cook: This recipe's "famous" with my friends and the younger friends of my grown daughter and granddaughter. I make it for potlucks and other get-togethers. The town where I live is now considered "city". When my late husband and I loved here 40 years ago, though, it was country. He was an ex-farm boy, and always had a large vegetable garden. We were well supplied for winter! -Helen Miller, Hickory Hills, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or large saucepan, crumble sausage and cook over medium heat until no longer pink; drain. Add celery and cook for 15 minutes; drain. , Add tomatoes, tomato juice, zucchini and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add corn and peppers; cover and simmer for 15 minutes. , Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese.
Nutrition Facts : Calories 262 calories, Fat 11g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1344mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 5g fiber), Protein 12g protein.
PORK CUTLETS WITH ROSEMARY BUTTER SAUCE
I love these pork cutlets as do my family. The rosemary butter sauce is wonderful with it. I usually serve Ca Coots (Italian Zucchini Stew) with this and some nice french bread. Yum.
Provided by Laura Aden
Categories Pork
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Rinse off pork tenderloin and cut silver skin and fat off. Cut into 1 inch cutlets.
- 2. Lay a long piece of wax paper down and place pork cutlets on it. Place another long piece of wax paper over it and flatten cutlets with a mallet (do not pound - these are tender - you just want them flattened for even cooking).
- 3. Place eggs and milk in a pie plate or bowl and wisk until mixed. In another pie plate add flour. In another pie plate add bread crumbs.
- 4. Dip both sides of each pork cutlet in the flour, then the egg wash and then the bread crumbs until all are breaded.
- 5. Place enough oil in a large pan to cover the bottom. Heat oil on medium high heat. Fry each pork cutlet about 2 minutes on each side until all are cooked. I keep them on a plate in a warm oven until all are finished.
- 6. Once all the pork is cooked, pour off most of the oil but not the browned bits in the pan (you need these for the sauce. Add 4 tablespoons of butter and chopped shallots. Saute for 3 minutes or until soft. Add beef stock (we like a lot of sauce, so I use a 32 ounce box of stock). Add 2 tablespoons of dried rosemary. Let sauce reduce for 20 minutes add last 4 tablespoons of butter and serve. We like the sauce on the side so I serve in in a small bowl with the cutlets.
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