Zucchini Puffs

PG tested

Zucchini is almost too plentiful this time of year. This appetizer is a great way to put the veggie to good use. They fry up surprisingly light and have just enough cheese flavor that kids will gobble them up. They're just as good at room temperature as hot from the frying pan.

• 2 small zucchini, shredded
• 1 teaspoon salt
• 3 eggs, beaten
• 1/2 cup minced fresh flat-leaf parsley
• 1/2 cup fresh grated Parmigiano cheese
• Salt and white pepper
• 1 cup flour
• 2 teaspoons baking powder
• Quality vegetable oil for frying

Place zucchini in colander. Sprinkle with salt. Let stand 15 minutes to drain excess liquid. Combine eggs, parsley and cheese in a bowl and season to taste with salt and pepper. Squeeze zucchini to remove excess moisture. Add zucchini to the egg mixture. Add flour and baking powder, and stir to mix.

Heat oil in a large skillet over high heat until hot. Drop the zucchini mixture by the tablespoonful into hot oil. Shape with spoon. Cook zucchini mixture until puffs are light golden.

Remove with a spoon to a paper towel to drain. Repeat until you have used all the batter. Serve hot or cold as hors d'oeuvres.

Serves 4 to 6.

-- "Elsa's Blue Ribbon Dinners" by Elsa DiCicco (elsasbest.com, $24.95)

Elsa's Famous Sauce di Pacentro

PG tested

Peperoncino (hot red pepper) flavors many dishes in Abruzzo. My 16-year-old son called this sauce "incredible."

• 1/4 cup olive oil
• 1/4 cup ground pancetta
• 1/2 cup chopped red onion
• 3 cloves garlic, minced
• 1 red bell pepper, minced
• 1 fresh hot pepper, minced
• 2 15-ounce cans stewed tomatoes, crushed
• 28 ounces tomato puree
• 1/4 cup minced fresh basil
• 3 whole McCormick cloves
• 1/2 cup minced flat-leaf parsley
• 1 bay leaf
• 1 teaspoon minced fresh rosemary
• Salt and pepper
• 1/3 cup grated pecorino cheese

In a large sauce pot, heat oil and pancetta over medium heat. Add onions, garlic, bell pepper and hot pepper. Saute until tender. Stir in crushed stewed tomatoes, tomato puree, basil, cloves, parsley, bay leaf, rosemary, salt and pepper. Lower heat and simmer for 35 minutes, stirring periodically. (Do not burn the sauce.) If sauce is too thick, add water. This sauce can be served in many ways. For meat flavor, add to sauce, cooked meat, cooked meat balls or cooked chicken. Simmer 15 minutes.

Stir in grated cheese just before serving.

Makes about 6 cups.

-- "Elsa's Blue Ribbon Dinners" by Elsa DiCicco (elsasbest.com, $24.95)

Crema Veneziano

PG tested

This silky-smooth, Venetian-style custard is sometimes cut into squares and fried in bread crumbs. Mrs. DiCicco goes a bit sweeter, serving it with whipped cream and strawberries. We ate it for breakfast, chilled with raspberries and blackberries spooned on top.

• 1/4 cup corn starch
• 1/2 cup sugar
• 2 1/4 cup milk
• 3 egg yolks, well beaten
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup dairy whipped cream
• Sliced strawberries

In a sauce pan, combine corn starch and sugar. Stir in milk. Cook over medium-high heat, stirring constantly until mixture thickens. Take 1/4 cup of the hot mixture and stir into egg yolks, the stir egg yolk mixture back into saucepan with milk. Cook and stir mixture constantly for 2 minutes.

Mix in butter, vanilla and almond extract. Cool completely or refrigerate.

Stir in whipped cream and top with sliced strawberries. Or, if you prefer, pour into a 9-inch ready-baked pie shell and decorate with strawberries.

Serves 6 to 8.

-- "Elsa's Blue Ribbon Dinners" by Elsa DiCicco (elsasbest.com, $24.95)

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