Edward Scissorhands – Chicken, Zucchini, and Ricotta Sandwich
Edward Scissorhands is a 1990 American romantic fantasy film that shows the story of an artificial man named Edward, an unfinished creation, who has scissors for hands.
Tim Burton’s Edward Scissorhands opens as an eccentric inventor (Vincent Price) lovingly assembles a synthetic youth named Edward (Johnny Depp). Edward has all the essential ingredients for today’s standard body, with the exception of a pair of hands. For what is initially thought to be a temporary period, he is fitted with long, scissor-like extremities that, while able to trim a mean hedge, are hardly conducive to day-to-day life. When the kindly inventor dies, however, Edward is left lonely and cursed with some very heavy metal for hands. He is eventually taken in by Peg Boggs (Dianne Weist), an Avon lady who takes pity on him after seeing his bleak existence. Edward, in spite of his inherent ability to slay anyone he comes across, is a gentle soul whose only wish is to be loved. His impromptu family has, at best, a limited understanding of Edward, but he finds himself drawn to Peg’s weary but sympathetic daughter, Kim (Winona Ryder), who is dating Jim (Anthony Michael Hall), the neighborhood bully. Meanwhile, Edward finds himself a local celebrity after the town realizes that his talents include creative hedge trimming and an unrivaled ability to cut hair. His so-called friends are proven fair-weather when Edward is accused of a crime, after which his only supporters are Peg and Kim.
Dinner scene: When Peg invites Edward over for dinner, he struggles throughout the meal — having scissors for hands makes eating more than a little difficult. He fails to lift the silverware and can’t quite pick up his food, but the blades finally come in handy when he needs to butter his bread.
Let’s enjoy Chicken, Zucchini, and Ricotta Sandwich while watching this interesting movie. Even Peg can eat this with scissors for hands.
- 2 medium zucchini, shredded
- 2 teaspoons salt
- 1 Tbsp olive oil
- 15 ounces whole-milk ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon grated lemon peel
- 4 5×4-inch pieces focaccia or ciabatta bread, halved horizontally
- 2 large tomatoes, thinly sliced
- 2-4 roasted chicken breasts (about 1 pound), skinned, boned, thinly sliced crosswise
1 Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid.
2 Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Remove pan to a bowl, cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper.
3 Preheat broiler. Arrange bread pieces cut side up on baking sheet. Broil bread just until lightly toasted. Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
4 Top 4 bread pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 bread pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.