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Sauteed zucchini with oregano (zucchine saltate all'ori
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| Artist: |
_ |
| Categories: |
Side-dishes, Vegetables, Zucchini |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | SOURCE: VOGE JAN'94 | | 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 |
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Procedures:
| 1 | Soak the zucchini for 10 minutes in a basin of cold water. | | 2 | Then scrub them under cold running water until the skin feels clean and smooth. | | 3 | If the skin is flabby or blemished, and still feels a bit gritty, scrape away or lightly peel the thin top layer. | | 4 | Cut off and discard both ends from all the zucchinis. | | 5 | Slice the zuc- chinis into very thin discs and set aside. | | 6 | Choose a frying pan deep enough to contain all the sliced zucchini without piling them up more than 2.scm to 3.5cm high. | | 7 | Put in the oil and garlic, and turn the heat on to medium. | | 8 | 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. | | 9 | If the zucchini are as fresh as they ought to be, they will be done in less than 10 minutes. | | 10 | They should be tender but still a little firm. | | 11 | 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. | | 12 | Note: this dish can be prepared entirely in advance, several hours before serving. | | 13 | Do not refrigerate. | | 14 | Reheat gently just before serving. | | 15 | ( |
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