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Trahanoto with courgettes (zucchini) and ricotta

 
One serving costs about $1.95

$1.95 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,primal,gluten free,primal antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:0%

Spoonacular Score: 0%

 

Trahanoto with courgettes (zucchini) and ricottan is a gluten free and primal recipe with 6 servings. One serving contains 187 calories, 9g of protein, and 10g of fat. For $1.95 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is brought to you by spoonacular user da37. A mixture of parmesan, vegetable stock, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes roughly 45 minutes. Try Trahanoto with courgettes (zucchini) and ricotta, Zucchini Tart Recipe (tarte Aux Courgettes), and Zucchini/ Courgettes Sauteed With Sun-Dried Tomatoes for similar recipes.

Ingredients

Servings:
2 Tbsps
2 Tbsps butter
butter
7.06 oz
7.06 oz zucchini
zucchini
1 handful
1 handful fresh mint leaves
fresh mint leaves
1 handful
1 handful fresh parsley
fresh parsley
4
4  shallots
shallots
1 clove
1 clove garlic
garlic
1 glass
1 glass white wine
white wine
3.83 cups
3.83 cups vegetable stock
vegetable stock
3.53 oz
3.53 oz fresh ricotta
fresh ricotta
3.53 oz
3.53 oz parmesan
parmesan
some
some Salt & Pepper
Salt & Pepper
some
some fresh lemon zest
fresh lemon zest
10.58 oz
10.58 oz .5 oz
.5 oz
2 Tbsps butter
2 Tbsps
butter
7.06 oz zucchini
7.06 oz
zucchini
1 handful fresh mint leaves
1 handful
fresh mint leaves
1 handful fresh parsley
1 handful
fresh parsley
4  shallots
4
shallots
1 clove garlic
1 clove
garlic
1 glass white wine
1 glass
white wine
3.83 cups vegetable stock
3.83 cups
vegetable stock
3.53 oz fresh ricotta
3.53 oz
fresh ricotta
3.53 oz parmesan
3.53 oz
parmesan
some Salt & Pepper
some
Salt & Pepper
some fresh lemon zest
some
fresh lemon zest
10.58 oz .5 oz
10.58 oz
.5 oz

Equipment

wooden spoon
wooden spoon
ladle
ladle
frying pan
frying pan
wooden spoon
wooden spoon
ladle
ladle
frying pan
frying pan


Instructions

In a saut pan, melt half the butter over medium heat. Once the butter is melted, saut the courgettes until tender, about 5 minutes. Stir in the mint and parsley. Transfer to a plate and set aside. In the same pan, melt the remaining butter. Add the shallots and garlic and saut until softened, about 2-3 minutes. Add the trahanoto or risotto, and stir with a wooden spoon, until all the grains are coated and glistening. Pour in the wine and stir until completely absorbed. If using trahanoto, pour in the stock and allow to simmer, stirring regularly, until all the liquid is absorbed. If using risotto rice, add 1 ladle of stock and stir continuously until absorbed. Re peat, one ladle at a time, until the rice is cooked but still has a little bite. It should take 18-20 minutes and you may not need all the stock. Add the ricotta and parmesan, and mix well. Season with salt and pepper, add the courgettes and mix. Cover and allow to rest for 2 minutes before serving, topped with fresh lemon zest. Find more recipes on my blog http://alalemon.com

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.95
Ingredient
2 tablespoons butter
200 grams zucchini
1 handful fresh mint leaves
1 handful fresh parsley
4 shallots
1 clove garlic
1 glass white wine
900 milliliters vegetable stock
100 grams fresh ricotta
100 grams parmesan
some fresh lemon zest
Price
$0.24
$0.57
$0.09
$0.16
$0.55
$0.07
$3.20
$2.89
$1.78
$2.11
$0.02
$11.68

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
187 Calories
8g Protein
10g Total Fat
8g Carbs
2% Health Score
Limit These
Calories
187
9%

Fat
10g
16%

  Saturated Fat
6g
41%

Carbohydrates
8g
3%

  Sugar
3g
4%

Cholesterol
30mg
10%

Sodium
954mg
42%

Alcohol
4g
23%

Get Enough Of These
Protein
8g
18%

Calcium
251mg
25%

Phosphorus
174mg
17%

Vitamin A
793IU
16%

Vitamin K
13µg
13%

Vitamin C
8mg
10%

Selenium
6µg
9%

Manganese
0.18mg
9%

Vitamin B6
0.16mg
8%

Vitamin B2
0.13mg
8%

Potassium
214mg
6%

Zinc
0.9mg
6%

Magnesium
23mg
6%

Folate
19µg
5%

Vitamin B12
0.26µg
4%

Iron
0.71mg
4%

Fiber
0.96g
4%

Vitamin B5
0.26mg
3%

Vitamin B1
0.04mg
3%

Copper
0.05mg
2%

Vitamin B3
0.31mg
2%

Vitamin E
0.22mg
1%

Vitamin D
0.19µg
1%

covered percent of daily need

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