Sauteed zucchini with oregano (zucchine saltate all'ori

Yield: 4 to 6)

Measure Ingredient
680 eaches Zucchinis, preferably small young ones, very firm and fresh
8 tablespoons Olive oil
3 eaches Cloves garlic, peeled and chopped medium fine
\N \N Salt and freshly ground pepper
¼ teaspoon Fresh oregano leaves


Soak the zucchini for 10 minutes in a basin of cold water. Then scrub them under cold running water until the skin feels clean and smooth. If the skin is flabby or blemished, and still feels a bit gritty, scrape away or lightly peel the thin top layer. Cut off and discard both ends from all the zucchinis. Slice the zuc- chinis into very thin discs and set aside. Choose a frying pan deep enough to contain all the sliced zucchini without piling them up more than 2.Scm to 3.5cm high. Put in the oil and garlic, and turn the heat on to medium. When the garlic has colored lightly, add the zucchini, 2 or 3 large pinches of salt, some pepper, and the oregano, Turn the heat up to medium high, and cook, uncovered, stirring frequently. If the zucchini are as fresh as they ought to be, they will be done in less than 10 minutes. They should be tender but still a little firm. Drain away most of the oil before serving, leaving just enough to coat the zucchini, and for a crusty piece of good bread to mop up. Note: this dish can be prepared entirely in advance, several hours before serving. Do not refrigerate. Reheat gently just before serving. (Copyright: The Second Classic Italian Cookbook by Marcella Hazan, published by Pan Macmillan) Bon Appetit - Exec.Chef Magnus Johansson -

Submitted By SHERREE JOHANSSON On 1994-08-03,0707

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