Sauteed Zucchini With Oregano (zucchine Sal Recipe
Yield: 4 To 6)Recipe by luhu.jp
Ingredients:
SOURCE: VOGE JAN94
680 each: Zucchinis, preferably small young ones, very firm and fresh
8 tbsp: Olive oil,
3 each: Cloves garlic, peeled and chopped medium fine
Salt and freshly ground pepper,
1/4 tsp: Fresh oregano leaves,
Directions:
Soak the zucchini for 10 minutes in a basin of cold water. Then
scrub them under cold running water until the skin feels clean and
smooth. If the skin is flabby or blemished, and still feels a bit
gritty, scrape away or lightly peel the thin top layer. Cut off and
discard both ends from all the zucchinis. Slice the zuc- chinis into
very thin discs and set aside. Choose a frying pan deep enough
to contain all the sliced zucchini without piling them up more than
2.Scm to 3.5cm high. Put in the oil and garlic, and turn the heat on
to medium. When the garlic has colored lightly, add the zucchini, 2
or 3 large pinches of salt, some pepper, and the oregano, Turn the
heat up to medium high, and cook, uncovered, stirring frequently. If
the zucchini are as fresh as they ought to be, they will be done in
less than 10 minutes. They should be tender but still a little firm.
Drain away most of the oil before serving, leaving just enough to
coat the zucchini, and for a crusty piece of good bread to mop up.
Note: this dish can be prepared entirely in advance, several hours
before serving. Do not refrigerate. Reheat gently just before
serving. (Copyright: The Second Classic Italian Cookbook by Marcella
Hazan, published by Pan Macmillan) Bon Appetit - Exec.Chef Magnus
Johansson -
Submitted By SHERREE JOHANSSON On 1994-08-03,0707
Source from luhu.jp
scrub them under cold running water until the skin feels clean and
smooth. If the skin is flabby or blemished, and still feels a bit
gritty, scrape away or lightly peel the thin top layer. Cut off and
discard both ends from all the zucchinis. Slice the zuc- chinis into
very thin discs and set aside. Choose a frying pan deep enough
to contain all the sliced zucchini without piling them up more than
2.Scm to 3.5cm high. Put in the oil and garlic, and turn the heat on
to medium. When the garlic has colored lightly, add the zucchini, 2
or 3 large pinches of salt, some pepper, and the oregano, Turn the
heat up to medium high, and cook, uncovered, stirring frequently. If
the zucchini are as fresh as they ought to be, they will be done in
less than 10 minutes. They should be tender but still a little firm.
Drain away most of the oil before serving, leaving just enough to
coat the zucchini, and for a crusty piece of good bread to mop up.
Note: this dish can be prepared entirely in advance, several hours
before serving. Do not refrigerate. Reheat gently just before
serving. (Copyright: The Second Classic Italian Cookbook by Marcella
Hazan, published by Pan Macmillan) Bon Appetit - Exec.Chef Magnus
Johansson -
Submitted By SHERREE JOHANSSON On 1994-08-03,0707
Source from luhu.jp