Millefoglie di Pane Carasau con Ricotta, Zucchine e Bottarga (Italian Carasau Bread Millefeuille with Ricotta, Zucchini and Bottarga) Carasau is the thinnest bread a Sardinian shepherd ever carried into the hills, and here it does the work of puff pastry. Sheets of pane carasau, brushed with oil and baked until they shatter, alternate with sheep's milk ricotta whipped with lemon and mint, golden zucchini and a fall of grated mullet bottarga. It reads like a summer antipasto f

Focaccia di Patate con Zucchine e Pomodorini Confit (Italian Potato Focaccia with Zucchini and Confit Cherry Tomatoes) Potato focaccia carries potato twice. A little riced potato goes into the dough for a tender, moist crumb, and a full layer of paper thin slices covers the top, where the edges turn crisp and golden over a soft centre. Confit cherry tomatoes and zucchini ribbons add summer sweetness. Cut it into squares and serve it warm. Yield: 12 squares. Prep: 45 minutes.

Frittelle di Zucchine all'Antica (Old Fashioned Italian Zucchini Fritters) Frittelle di zucchine are the small green fritters of the Italian summer table: crisp at the edge, tender and fragrant inside, and gone from the platter almost before it lands. Grated zucchini, eggs, cheese and mint are all they need. The only real skill is managing the water. Yield: 4 appetizer servings, about 16 fritters. Prep: 20 minutes. Drain: 30 minutes. Cook: 20 minutes. Difficulty: easy. Region