Zucchine cacio e uova (Zucchini with Egg and Cheese) Recipe
Zucchini and eggs were meant for each other. They are found together in a whole assortment of Italian dishes, perhaps most notably as a frittata. Zucchini cacio e uova is another example of this pairing, where the zucchini rather than the eggs star. Zucchini is sautéed with onion and perhaps a bit of tomato until tender. Then, just before serving, they are bathed in cheese and egg (cacio e uova) until the zucchini is [enveloped] in a creamy ‘sauce’. The ingredients are much the same as for a zucchini frittata, and yet here they yield a very different dish, perfect as a substantial side for roasted or grilled meats, or as a vegetarian main course for a light lunch or supper.
Ingredients
1 medium onion, finely chopped
Olive oil (or lard)
6 zucchini, sliced into rounds
A few spoonfuls of puréed tomato (optional)
Salt and pepper
2-3 eggs
50g (2 oz) grated pecorino romano cheese
A few basil leaves, shredded, or a few sprigs of parsley, finely chopped
Directions
Sauté the chopped onion in a generous amount of olive oil until translucent, being careful not to let them brown. (Here’s a tip: a pinch of salt and a tablespoon or so of water helps to soften the onion and prevent the browning.)
Add the sliced zucchini and (if you want) a bit of pureed tomato, season with salt and pepper, mix well and cover, allowing the zucchine to stew, stirring occasionally, about 10 min, or until tender. Add a bit of water if things get too dry.
Finally, uncover the pan and turn off the heat. Add the eggs, which you will have beaten in a bowl together with grated pecorino and chopped basil or parsley, to the pan. Fold the egg mixture gingerly into the zucchini slices, until the eggs have formed a creamy sauce that clings to the zucchini.
Serve with some crusty bread. If you’re a cheese maven like myself, you can sprinkle some additional pecorino on top.
Notes on Zucchine cacio e uova
The quality of the zucchini will make or break this dish. If you have a farmers market close by—or you can grow your own—you’ll be blown away at how much more flavor your zucchini have than the ones you’ll typically find at a supermarket. This week I found these babies—a striated variety that reminded me of the zucchine romanesche I used to find back in Rome. Otherwise, look for the smaller, lighter colored zucchini. To me, they have more flavor.
You can use the same cacio e uova sauce with other vegetables. Angelina used to make peas this way, but artichokes are wonderful too. Meat stews can also get cacio e uova treatment, as in agnello e piselli (Lamb and Peas). And it is also quite good on its own as a dressing for pasta. If you have any qualms about less than fully cooked eggs, you can keep the pan on heat as you mix the eggs into the veg, letting the eggs cook rather more stiffly. Or just use pasteurized eggs.
Variations
For a more refined baked version, place the cooked sliced zucchini in a baking dish (or individual ramekins), pour over the egg and cheese mixture, top with more cheese and butter, and bake in a hot oven until the eggs are set and a nice golden crust has formed on top.
You can use this dish as a dressing for pasta. Add your pasta to the pan with sliced zucchini, mix well, and then add your egg and cheese mixture, mixing yet again. (This is very close to, but subtly different from, the recipe for vegetarian carbonara.)
Or you can make a delicious soup by adding water or broth to the sliced zucchini, allow them to simmer for a few minutes, then add your egg and cheese mixture and simmer some more, just long enough for the eggs to set.
This may be the Swiss army knife of vegetable dishes…
Print Yum Zucchine Cacio e Uova (Zucchini with Egg and Cheese) Total Time: 30 minutes Yield: Serves 4-6 Ingredients1 medium onion, finely chopped
Olive oil
6 zucchini, sliced into rounds
A few spoonfuls of puréed tomato (optional)
Salt and pepper
2-3 eggs
50g (2 oz) grated pecorino romano cheese
A few basil leaves, shredded, or a few sprigs of parsley, finely choppedInstructionsSauté the chopped onion in a generous amount of olive oil until translucent, being careful not to let them brown. (Here's a tip: a pinch of salt and a tablespoon or so of water helps to soften the onion and prevent the browning.)
Add the sliced zucchini and (if you want) a bit of pureed tomato, season with salt and pepper, mix well and cover, allowing the zucchine to stew, stirring occasionally, about 10 min, or until tender. Add a bit of water if things get too dry. Finally, uncover the pan and turn off the heat. Add the eggs, which you will have beaten in a bowl together with grated pecorino and chopped basil or parsley, to the pan. Fold the egg mixture gingerly into the zucchini slices, until the eggs have formed a creamy sauce that clings to the zucchini.
Serve with some crusty bread. If you're a cheese maven like myself, you can sprinkle some additional pecorino on top.Schema/Recipe SEO Data Markup by Yummly Rich Recipes0.1http://memoriediangelina.com/2017/07/01/zucchine-cacio-e-uova-zucchini-with-egg-and-cheese/(c) Frank Fariello
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