Gypsy
08-16-2011, 18:16
Make Gagutz! (pronounced gah-guutz)
So...in reality the loose translation from Italian to English means squash head. It's used to describe people who aren't too...smart.
However in culinary terms it is ratatouille, traditionally made with eggplant, zucchini, onion, tomatoes etc.
My grandmother just made it with zucchini, egg and cheese. Perhaps it's the Sicilian version...I don't know. I do know I grew up on it and loved it!
Here's the recipe, I don't really measure...sorry. :D
Zucchini approximately 5-6 small (in diameter)
Onion about 3/4 of a large onion
1 egg beaten
Garlic powder (I know, just trust me)
butter (3 tblsp?)
extra virgin olive oil
parmesan cheese
salt, pepper to taste
In a large pan melt butter and chop onion, add to pan. Salt/pepper/garlic powder to taste and cover with a lid. Cook on a med low temperature. The goal is to get everything soft and to release some liquid.
Peel the zucchini and cut into 1/4 inch rounds (or pieces if you have larger zucchini). Once the onions are soft and sweated, add the zucchini and again season with salt/pepper/garlic powder.
At this point I personally drizzle some EVOO over it and add a splash of water (or veggie broth) to help create a bit of liquid (but not soup-like)
When the zucchini is soft ("mushy" a fancy culinary term so ask TS about it :D ) smash some (most) of the rounds to release liquid, leaving it semi-chunky.
Beat an egg and add to the mixture, stir well and let cook a bit. Sprinkle with parmesan (or romano) cheese cook out for another minute or two and serve with some crusty bread.
Mangiare!
So...in reality the loose translation from Italian to English means squash head. It's used to describe people who aren't too...smart.
However in culinary terms it is ratatouille, traditionally made with eggplant, zucchini, onion, tomatoes etc.
My grandmother just made it with zucchini, egg and cheese. Perhaps it's the Sicilian version...I don't know. I do know I grew up on it and loved it!
Here's the recipe, I don't really measure...sorry. :D
Zucchini approximately 5-6 small (in diameter)
Onion about 3/4 of a large onion
1 egg beaten
Garlic powder (I know, just trust me)
butter (3 tblsp?)
extra virgin olive oil
parmesan cheese
salt, pepper to taste
In a large pan melt butter and chop onion, add to pan. Salt/pepper/garlic powder to taste and cover with a lid. Cook on a med low temperature. The goal is to get everything soft and to release some liquid.
Peel the zucchini and cut into 1/4 inch rounds (or pieces if you have larger zucchini). Once the onions are soft and sweated, add the zucchini and again season with salt/pepper/garlic powder.
At this point I personally drizzle some EVOO over it and add a splash of water (or veggie broth) to help create a bit of liquid (but not soup-like)
When the zucchini is soft ("mushy" a fancy culinary term so ask TS about it :D ) smash some (most) of the rounds to release liquid, leaving it semi-chunky.
Beat an egg and add to the mixture, stir well and let cook a bit. Sprinkle with parmesan (or romano) cheese cook out for another minute or two and serve with some crusty bread.
Mangiare!