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Italian Sizzler
Tarla Dalal
06 December, 2024
Table of Content
Italian cooking is wholesome and flavourful. This sizzler is a hearty combination of pasta tossed in a robust mushroom and black pepper sauce and served with zucchini pancakes. Buttered vegetables and a perfectly baked potato topped with a knob of butter complete this meal.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
60 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
75 Mins
Makes
2 null
Ingredients
Main Recipe
For the penne with mushroom pepper sauce
2 cups cooked penne
1/2 cup sliced onions
4 cloves sliced garlic (lehsun)
2 cups sliced mushrooms (khumbh)
2 sticks celery (ajmoda) cut into 25 mm. (1") pieces
1 tbsp plain flour (maida)
1 tsp crushed black pepper (kalimirch)
3 tbsp fresh cream
2 tbsp oil
salt to taste
For the zucchini pancakes
1 cup grated zucchini
1 cup grated carrot
1/2 cup grated paneer (cottage cheese)
2 to 3 tbsp plain flour (maida)
1/2 tsp dried mixed herbs
1 tsp butter
salt and freshly ground black pepper (kalimirch) to taste
For the buttered vegetables
1/2 cup french beans , cut into strips
1/2 cup carrot cubes
1 1/2 tsp butter
salt and freshly ground black pepper (kalimirch) to taste
For the baked potatoes
2 medium sized potato
2 tsp butter
1/2 tsp chopped parsley
salt and freshly ground black pepper (kalimirch) to taste
Other ingredients
Method
For the baked potatoes
- Apply a little butter on the outer surface of each potato and wrap them separately in pieces of aluminum foil.
- Bake in a preheated oven at 180°C (350°F) for 45 to 50 minutes or till the potatoes are soft.
- Slit the potatoes in a criss-cross shape to make a cavity in each and spoon some butter into the cavities.
- Sprinkle some parsley, salt and pepper on top and keep warm.
For the buttered vegetables
- Parboil all the vegetables and immerse them in cold water.
- Heat the butter in a pan, add the vegetables, salt and pepper and toss for a few seconds. Keep aside.
For the penne with mushroom pepper sauce
- Heat the oil in a pan, add the onions, garlic, mushrooms and celery and sauté till they are browned.
- Add the flour and sauté for 4 to 5 minutes over a slow flame, till the flour is lightly browned.
- Add salt and 3 cups of water and simmer till the sauce has thickened (approx. 10 to 15 minutes).
- Add the pepper and cream and bring the sauce to a boil.
- Simmer for 2 to 3 minutes and adjust the seasoning. Keep hot.
- Just before serving, toss the pasta in this sauce and mix well.
For the zucchini pancakes
- Combine all the ingredients together except the butter and shape into 4 pancakes, 75 mm. (3") in diameter.
- Cook over a medium flame on a non-stick griddle (tava) using a little butter, till both sides are golden brown. Keep aside.
How to proceed
- Heat 2 sizzler plates over an open flame till they are red hot. Place them on their respective wooden trays.
- Reheat the pasta with the mushroom pepper sauce. Serve half on one side of one sizzler plate.
- Top with 2 zucchini pancakes on the other side of the sizzler plate.
- Add some buttered vegetables and one baked potato on the other side of the sizzler plate.
- Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
- Pour the oil-water mixture on the sides of the cast iron plates for a sizzling effect.
- Serve immediately.
Italian Sizzler recipe with step by step photos
Pempemp
Feb. 25, 2021, 3:14 p.m.
The mushroom pepper sauce and and zucchini pancakes are the heart of the Italian Sizzler.The pancakes are simple to make and great to taste.I do not like mushrooms but I love this sauce with it's mild tarty taste of celery.
Mehak Bhardwaj
Feb. 13, 2021, 8:52 p.m.
Tulsi
Sept. 18, 2019, 5:21 p.m.
substitute for mushroom in mushroom pepper sauce
Nidhi
May 20, 2017, 2:18 p.m.
Need video for this recipe. thank you
Govind Singh
Sept. 17, 2016, 8:42 a.m.
Thanks for the Sizzler recipe.
