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2008 Iron Chef
The Bergman's Recipes:
- Cheesy Zucchini and Red Onion Flatbread
• Nonstick vegetable oil spray
• 1 10-ounce tube refrigerated pizza dough
• 3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
• 3/4 cup finely grated Parmesan cheese, divided
• 3 tablespoons chopped fresh Italian parsley, divided
• 1 small red onion
• 1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds,
divided
• Olive oil
Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough
onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border.
Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of
dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with
remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-
inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row
alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle
with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with
1 tablespoon parsley.
Compliments of epicurious.com
- Panzotti di Zucchini
• 1 medium zucchini
• 3 tablespoons virgin olive oil
• 1/2 medium red onion, finely chopped
• 2 cloves garlic, peeled and thinly sliced
• 1 bunch fresh oregano, leaves removed
• 1 egg
• 1/2 cup ricotta
• 1/2 cup freshly grated Pecorino
• 1/2 teaspoon freshly grated nutmeg
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• Basic pasta, recipe follows
• 8 sage leaves
• 1/4 pound Cacio di Roma (or other semi-soft sheep’s milk cheese)
Rinse and dry zucchini and trim both ends. Slice into 1/16th-inch rounds and set aside. In a 10 to 12-
inch saute pan, heat olive oil until smoking. Add onion and garlic and cook over medium heat until lightly
browned and softened, about 8 to 10 minutes. Add zucchini and oregano leaves and cook until very soft,
about 7 to 8 minutes. Remove from heat and allow to cool.
In a mixing bowl, stir together coated zucchini mixture, egg, ricotta, Pecorino, nutmeg and parsley
until well mixed and season lightly with salt and pepper. Roll out pasta into sheets on second thinnest
setting and cut into 3-inch rounds with water glass or pasta cutter. Place 1/2 tablespoon zucchini
mixture into each and fold into a half moon. Continue until all the pasta is used. Bring 6 quarts water to
boil and add 2 tablespoons salt. Drop panzotti into water and cook until pasta is tender, about 3 to 4
minutes.
Meanwhile, melt butter in a 12 to 14-inch saute pan and add sage leaves. Drain pasta in a colander
and pour into butter mixture. Toss to coat well and pour into heated pasta dish. Shave cacio over pasta
using a vegetable peeler and serve.
• 2 cups semolina flour
• 2/3 cup tepid water
Mound the flour in the center of a large wooden cutting board. Make a well in the center of the
flour and add water a little at a time, stirring with your hands until a dough is formed. As you
incorporate the water, keep pushing the flour up to retain the well shape (do not worry if it looks
messy). The dough will come together in a shaggy mass when about half of the flour is incorporated. You
may need more or less water, depending on the humidity in your kitchen.
Start kneading the dough with both hands, primarily using the palms of your hands. Once the dough
is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour
the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky.
Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary.
Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as
desired.
Preparers note: Instead of pecorino we used freshly grated Romano cheese; store-bought Won-Ton
wrappers will substitute nicely in lieu of fresh pasta.
Compliments Mario Batali, Food Network.com
The Johnson's Recipe:
- I Can't-Believe-It's-Not-Crab Crab Cakes
Adapted from John Shields, chef/owner of Gertrude's, Baltimore, Md.,
as published in "Cooking Fresh From the Mid-Atlantic," Fran McManus
&
Wendy Rickard, Eds.
Ingredients
2 cups coarsely grated zucchini
salt
1 cup bread crumbs
1 egg beaten
1 ½ teaspoons Old Bay seasoning
1 teaspoon curry
1 tablespoon plain yogurt
Juice of ½ lemon
1 tablespoon parsley (or 1/4 cup chopped fresh parsley)
vegetable oil, for frying
Method
Place grated zucchini in a colander; sprinkle lightly with salt. Let
zucchini sit for about 30 minutes,
allowing it to drain. Squeeze to remove additional liquid --
zucchini should be fairly dry.
Place zucchini and bread crumbs in a large bowl and mix together.
Place egg, Old Bay, curry, yogurt, lemon juice and parsley in a
small bowl. Mix well.
Pour egg mixture into zucchini-bread crumb mixture, and mix gently
and thoroughly. Form into 8 patties the size of crab cakes.
Heat a small amount of oil in a sauté pan, and cook patties on both
sides, browning well.
Serve with tartar sauce, chopped capers, fresh basil and/or lemon
wedges. Goes really well with sun gold or cherry tomato halves. (We
served with tartar sauce and lemons but also soy sauce and balsamic
vinaigrette.)
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