Zucchini and Egg Soup by Chef Bobby Perillo
Pairs Perfectly with KRIS Pinot Grigio
Ingredients
Zucchini 2 lb.
Garlic Clove 2 ea.
Eggs 4 ea.
Red Pepper Flakes Salt Pepper to taste
Extra Virgin Olive Oil as needed
Chives 6 ea.
Grated Parmigiano Reggiano or Pecorino Romano as much as you like
Directions
To prepare a meal that feeds four people all you need is about two pounds of zucchini squash cut into half moons about 1 inch wide, extra virgin olive oil as needed, two large cloves of garlic sliced thin, a pinch of red pepper flakes, four eggs, water as needed, salt and black pepper to taste, six chives chopped, liberal amounts of grated parmigiano reggiano or pecorino Romano cheese, or in my case both.
Add the extra virgin olive oil to a cold 8-quart rondeau and on moderate heat cook the garlic until it is golden brown. Add in the zucchini and the red pepper flakes, season with salt and pepper and cook the zucchini in the oil until the zucchini starts to become tender. Then pour in enough water to cover the zucchini by 1 inch, taste and adjust seasoning. Cover the rondeau with a lid and simmer until the zucchini becomes soft.
Once the zucchini are soft, crack the eggs into the simmering liquid and sprinkle on the grated cheese. Replace the lid of the rondeau and continue to cook until the egg whites are set, the yolks are still soft, and the cheese is melted. With a large kitchen spoon scoop up a heaping serving of egg, zucchini, and liquid into a serving bowl. I like to top off the dish with more grated cheese, a drizzle of extra virgin olive oil and some chopped chives. Serve the dish with a crusty piece of bread to soak up the liquid.
Zucchini and Egg Soup by Chef Bobby Perillo
Ingredients
Zucchini 2 lb.
Garlic Clove 2 ea.
Eggs 4 ea.
Red Pepper Flakes Salt Pepper to taste
Extra Virgin Olive Oil as needed
Chives 6 ea.
Grated Parmigiano Reggiano or Pecorino Romano as much as you like
Directions
To prepare a meal that feeds four people all you need is about two pounds of zucchini squash cut into half moons about 1 inch wide, extra virgin olive oil as needed, two large cloves of garlic sliced thin, a pinch of red pepper flakes, four eggs, water as needed, salt and black pepper to taste, six chives chopped, liberal amounts of grated parmigiano reggiano or pecorino Romano cheese, or in my case both.
Add the extra virgin olive oil to a cold 8-quart rondeau and on moderate heat cook the garlic until it is golden brown. Add in the zucchini and the red pepper flakes, season with salt and pepper and cook the zucchini in the oil until the zucchini starts to become tender. Then pour in enough water to cover the zucchini by 1 inch, taste and adjust seasoning. Cover the rondeau with a lid and simmer until the zucchini becomes soft.
Once the zucchini are soft, crack the eggs into the simmering liquid and sprinkle on the grated cheese. Replace the lid of the rondeau and continue to cook until the egg whites are set, the yolks are still soft, and the cheese is melted. With a large kitchen spoon scoop up a heaping serving of egg, zucchini, and liquid into a serving bowl. I like to top off the dish with more grated cheese, a drizzle of extra virgin olive oil and some chopped chives. Serve the dish with a crusty piece of bread to soak up the liquid.
Information
- Yield: 4
- Difficulty: Medium
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