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Bring a large pot of water to a boil. Add the zucchini and parboil for 4 minutes. Drain, and when cool enough to handle, slice in half lengthways. Scoop out the center pulp and reserve, leaving a ¼-inch thick shell, and chop the pulp. Grease the baking dish with 1 tablespoon of the olive oil, and arrange the zucchini halves in it, hollow side up. Warm the remaining tablespoon of olive oil in a skillet over medium-low heat. Add the onion, garlic, pancetta, and reserved zucchini pulp. Sauté, stirring, until the onion and zucchini pulp soften and turn translucent, about 7 minutes.
Fontina Valle D’Aosta: A classic, semi-firm, raw cow’s milk cheese from Piedmont with nutty, herbacious notes, it melts beautifully. You can substitute Swiss-made Gruyère in cooking. ) Gorgonzola: Lombardy’s pride and joy, Gorgonzola is made in two versions, the younger dolce (sweet) and the more mature naturale (sharp). Years ago, this superb cow’s milk cheese got its greenish-blue striations from a beneficial mold that occurs naturally in damp caves. However, during the last forty-plus years, Gorgonzola cheese has instead been pierced with copper or stainless steel needles to introduce a commercially produced version called Penicillium gorgonzola.
ARROWROOT Derived from the rootlike rhizomes of various tropical plants and generally used as a thickener, this white starch gives a silky finish to sauces. Be cautious about utilizing it in a cookie dough, as too much will turn baked cookies into cement. BEAN (LEGUME) FLOUR Bean, chickpea, lentil, and soy flour are high in protein, fiber, and calcium but have quite pronounced flavors. Garfava flour is a proprietary blend of garbanzo, fava, and romana bean flour. In general, bean flours are best used in small amounts in flour blends for gluten-free breads.