Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 smalls | Zucchini * |
| \N \N | Salt |
| 1 small | Clove Garlic minced or pressed |
| 2 tablespoons | Extra virgin olive oil |
| 1 small | Ripe Tomato, peeled, cored, seeded -- and chopped |
| 2 tablespoons | Chopped fresh parsley |
| \N \N | Freshly ground black pepper |
| \N \N | To taste |
This salad captures all the best flavor of zucchini. Use only the smallest, just-picked zucchini, if you can find them, for the freshest taste. This recipe comes from the restaurant Vipore outside Lucca, Italy.
* 1 inch in diameter by about 6 inches long, grated.
1. Place the grated zucchini in a colander. Sprinkle liberally with salt and allow to stand for 30 minutes, until it releases its water.
Lightly pat it dry with paper towels.
2. Put the zucchini in a small serving bowl and add the garlic, olive oil, tomato, and parsley. Toss well to combine the ingredients.
Season with pepper and more salt, if necessary, and serve.
Makes 4 servings.
Source: Cooking Vegetables the Italian Way; Judith Barrett ISBN 0-02-009078-1; 1994
From : Sallie Krebs, Sat 07 Oct 95 13:30 Recipe By : Cooking Vegetables the Italian Way From: Marjorie Scofield Date: 11-08-95 (10:51) (160) Fido: Recipes