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Mrs. Torti's Zucchini

graphic

Le Zucchine della Signora Torti

May 5, 2000
Web posted at: 4:22 p.m. EDT (2022 GMT)

Serves 4 people

Ingredients:
  • 2/3 cup finely chopped yellow onion
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped garlic
  • 1 1/2 pounds small zucchini
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon chopped fresh oregano leaves
  • 2 tablespoons red wine vinegar
  • 5 or 6 anchovy fillets, chopped
  • 2 tablespoons finely chopped Italian flat-leaf parsley

To prepare:Put the onion and olive oil in a skillet large enough to accommodate all the zucchini in a single layer. Place it over medium-low heat. Saute until the onion turns a light caramel color.

While the onion is sauteing, chop the garlic. Rinse the zucchini and trim the ends. If the zucchini are thicker than 3/4-inch, cut them lengthwise in half.

When the onion is done, raise the heat to medium-high, put in the garlic, and saute for about 1 minute. Place the zucchini in the pan in a single layer. Season with salt and pepper. Add the oregano and vinegar. Allow the vinegar to bubble for about 30 seconds, then cover the pan and cook until the zucchini become tender, 10 to 15 minutes. Turn the zucchini after about 5 minutes so that they will color lightly on both sides.

When the zucchini are done, transfer them to a serving platter. Add the anchovies to the pan and stir with a wooden spoon until they begin to dissolve. Raise the heat and add about 1/4 cup water and the parsley. Cook until the sauce is thick enough to coat the spoon, then pour it over the zucchini. Serve at once or at room temperature, but do not reheat the zucchini.



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