Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SOURCE: VOGE JAN'94-----
680 ea Zucchinis, preferably small
-young ones, very firm
-and fresh
8 tb Olive oil
3 ea Cloves garlic, peeled and
- chopped medium fine
Salt and freshly ground
-pepper
1/4 ts Fresh oregano leaves
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 -
