Salad of grated raw zucchini (insalata di zucchine fresch

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

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