Sicilian Zucchini with Raisins & Pine Nuts

Zucchini is such an abundant crop everywhere it grows that we always look for new recipes.  This is simple, not particularly new as it comes from the deep tradition of Sicilian cooking, but it remains a favorite.

• 3 tablespoons extra virgin olive oil
• 3 large garlic cloves, thinly sliced
• 2 medium zucchini
• 6 medium plum tomatoes, chopped
• 2 anchovies,rinsed, patted dry and chopped
• 2 tablespoons raisins
• 2 tablespoons toasted pine nuts
• Salt (if needed) and freshly milled black pepper to taste
• 1/4 cup fresh parsley, minced

METHOD

Heat a medium-large skillet.  When warm, swirl in oil. Put in garlic and cook over medium heat until just beginning to brown.  (Do not burn - burnt garlic turns bitter.)  Remove with slotted spoon to a bowl.

Slice zucchini into 3/8 inch slices.  Pat dry on paper towel and  fry in skillet without crowding.  If necessary, do in batches, removing to bowl with garlic as necessary.   When all zucchini are cooked, return garlic and any of the vegetables in the bowl.  Add tomatoes, chopped anchovy, raisins and sprinkle with vinegar.  Cook for 8 - 10 minutes or until tomato is soft.

When cooked, sprinkle with toasted pine nuts, black pepper and parsley.

Serves: 4 - 6

Contributor: Mario di Baldasarre

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recipe from www.inmamaskitchen.com

 

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