So you planted zucchini in your garden this year and now you are up to your eyeballs in green squash! Your family is tired of zucchini – what to do? Solution: find a new and more interesting way to cook it! Italians love their zucchini – also called courgettes, and every Italian garden has it. This recipe may not be entirely new, as it is an old preparation coming from the island of Sicily, but ZUCCHINI AGRODOLCE (sweet and sour) is interesting and VERY tasty. It is not your typical zucchini accompanied by tomatoes, onions, etc. This is totally different and includes some of the favorite ingredients of Sicilian recipes – pignoli (pine nuts), golden raisins and a tiny bit of anchovies. The anchovies are very subtle in the dish. They are chopped in tiny pieces, and as in many other dishes which include them, they melt into the sauce giving it a lovely flavor. However no one sees them, or knows they are there!
My husband does not care for zucchini unless it is cleverly disguised in some way. He LOVES this! I love it, and you will love it too!
Prep: 10 minutes
Cook: 15 minutes
1 Fresh Medium Zucchini
3 Tbsp. Olive Oil
1 large Clove Garlic cut in half
1 Sprig Fresh Oregano (or a teaspoon dried)
2 1/2 Tbsp. While Wine Vinegar
2 Tbsp. Water
2 Teaspoons Sugar
3 Tbsp. Pignoli (pine nuts)
3 Tbsp. Golden Raisins
2 Anchovies – patted dry and cut into tiny pieces
Shavings of Pecorini or Provolone Cheese for garnish (you can also use grated)
Clean a medium fresh zucchini. Leave the skin on .
Cut off the ends and discard. Then cut the zucchini lengthwise in half – then again into quarters. If the pieces are large enough – cut them one more time so you have spears.
Heat the oil in a shallow pan, add the garlic and oregano, and cook a couple of minutes until the garlic is beginning to brown. Do not burn the garlic! Keep it moving in the pan. Then remove and discard the garlic. In this dish you only want its essence.
Now add the vinegar, water, and sugar. Mix in.
Now add the zucchini spears, tossing them in the pan to coat, cover the pan, and cook about 10-12 minutes at medium high. Stir occasionally .
When finished, add the pignoli, raisins, and anchovies. Toss a little, and cook a couple of minutes more at medium high, uncovered.
Taste and see if any salt is needed. Usually the anchovies take care of the need for salt. By the way, at this point, the anchovies are quite invisible.
Serve with shavings of Pecorino or Provolone or grated.
This ZUCCHINI AGRODOLCE is so delicious, you will want to make it again and again. It is just as suitable as a side for a fancy summer meal as it is for middle of the week dining with your family. Easy and quick – you will be using up your supply of garden fresh zucchini in no time!
PARLA COME MANGI!
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