Recipes from professional Chef Tallyrand:

ITALIAN SOUP MINESTRA DI ZUCCINI

Playing catch up . . . . .
I said in my last column; two weeks ago, that I would be visiting my favourite Italian dishes and sharing the recipes over the next few weeks. It is with sadness that I hear of the earthquake tragedies happening there this week, therefore this week's and the following weeks recipes I dedicate to those that have lost loved ones and for the school children who's lives were so tragically cut short this week.

Because of computer crashes, a busy schedule with my students and travelling the country, restaurant reviewing, I am having to play catch up with you all this week. What's new with me in New Zealand? Where do I start?

• On a personal note . . . I should first say a BIG congratulations to my (Pastry Chef) brother who got engaged last month and trust me this is a big event! After our initial training in the UK and a two year apprenticeship in Germany, Jim has spent the last twenty-five odd years travelling the world footloose and fancy free, not to mention dodging the alter. We all thought he was a confirmed life member of the bachelor club. But at the tender age of forty-five the love bug has finally bit hard and it looks like I am finally to be a best man!

• Now I have a request or two myself. Unfortunately I have been experiencing the inevitable computer crashes . . . after five trusty years my laptop has decided to start throwing tantrums: rogue ram, hard-drive wearing out, lost modem driver you name it. Hopefully it is all now sorted. However, as it was up and running one minute and crashing the next, I have lost emails and addresses. So my first request is . . . if you have emailed me this last few weeks and not had a reply from me, please email again with your recipe request, culinary inquiry etc.

• My next request is: I, myself, am on the hunt for a recipe. Coincidentally after mentioning in my last column about Italian cuisine, I received an email asking if I could supply someone with a recipe, an Italian one. And I had to finally admit defeat . . . I have finally been caught out with a recipe I could not supply. Does anyone know of / have the recipe for 'Osso di morti'? They are a biscuit / cookie that are traditionally made for All Saints Day (the day after Halloween). The name literally translates as deadman's fingers or death bones. I have combed all my recipes, all my Italian cookbooks, been to the library and scoured the internet . . . but all to no avail. So if you know of this recipe, I would love to hear from you.

Those requests out of the way, on to recipes. As previously mentioned, I am going to share some of my favourite Italian dishes with you over the next few weeks. Talk about unusual ingredients all you like, boast about complicated dishes if you will, chat about the latest foodie craze at your peril . . . for me there is no substitute for good solid, ingredients well prepared into the simplest of dishes. For me no one does that better than the Italians . . . well okay maybe the Chinese and Japanese are well up there too, but lets not split hairs.

For previous Italian recipes I have covered:

• Gnocchi <click here>
• Risotto <click here>
• Calzone <click here>
• Fresh pasta <click here>
• Ravioli <click here>
• Osso bucco <click here>
• Biscotti <click here>
• Italian meringue <click here>

Italy is where I learnt how to make 'instant soups', but not of the packet variety I hasten to add. If you have a blender or food processor this soup should take not much longer to prepare and cook than the time it takes to heat a tinned or packet soup and of course you are guaranteed freshness.

Like me there will be times when you have needed to knock up a quick soup. Well unlike the classical French recipes that have endless amounts of unnecessary ingredients, prolonged cooking times and intricate methods, the Italians have long been making quick and easy soups. With its fresh ingredients and short cooking time, these are not only very nutritious but also possess a wonderful freshness of flavour.

I am using courgettes, but it works equally well with marrow or cucumber also. But why limit yourself there? Apply the same preparation and cooking method as below and throw away all those prolonged cooking time soup recipes and make them the fresh way . . . you might just need to cook the soup a little longer for root vegetables like carrots or blanch and refresh leaf vegetables like spinach first.

Minestra di Zuccini

Ingredients

courgettes	500	gm
olive oil	50	ml
flour	25	gm
chicken or vegetable stock	1 1/2	ltr
basil - fresh and finely chopped	1	tbs
mint - fresh and finely chopped	1	tbs
cream	75	ml

Method

1. Rinse the courgettes, top and tail if required and cut into small pieces
2. Place in a food processor and pulse until finely chopped (complete in two or three lots depending on the size of the processor)
3. Lightly heat the oil in a saucepan, add the courgette and gently cook until lightly softened but not browned and oil has been absorbed (approx. 2 - 3 minutes)
4. Sprinkle in the flour and stir through. This small amount of flour is to allow the oil to be absorbed more and lightly thicken the soup, it may be omitted if you wish
5. Add the stock, bring to the boil and simmer for 5 - 10 minutes
6. Stir in the basil and mint
7. Stir through the cream, allow to boil once more
8. Pour into bowls and serve with grated / shaved cheese on top: cheddar, parmesan, pecorino, etc.

Enjoy and bon appetit . . . . .

Published 03 November 2002