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Venetian Zucchini in Umido
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13753
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Tue September 18, 2007
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Description:
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Heat the oil in a large, heavy, skillet. Add the onion and cook over low heat until it is tender and golden, about 10 minutes. Stir in the garlic, cook another minute, then add the zucchini.
Cook, stirring from time to time, until the zucchini is tender, about 10 minutes longer. Season with salt and pepper and stir in the butter. To serve with fish, stir in the mint. Or serve as a vegetable topped with freshly grated Parmesan cheese.
RECIPE COURTESY OF FRANCESCO ANTONUCCI
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Keywords:
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zucchini, umido
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Ingredients:
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3 tablespoons (45 ml) extra virgin olive oil
2/3 cup (80 g) chopped onion
2 cloves garlic, slivered
1 pound (500 g) zucchini courgettes, diced
Salt and freshly ground black pepper to taste
1/2 tablespoon (8 g) unsalted butter
1 tablespoon chopped fresh mint or
2 tablespoons (15 g) freshly grated Parmesan cheese
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Cooking Time:
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Preparation Time:
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Serves ( 4 person is Default ):
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Makes 2 to 3 servings
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Note:
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Introduction:
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With fresh, flavorful ingredients, the simplest preparations, like this one for stewed zucchini, become irresistibly delectable. Francesco prepared an enormous quantity of this dish for a big outdoor buffet at his cousin's house in Mestre. It was a perfect foil for grilled squid and smoky chunks of grilled baby monkfish tails. It can also be served over penne or fettucine.
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Senior Member
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Posts: 219
Registered: August 2006
Location: Kensington, MD
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;)
