Yield: 5 servings
|3 tablespoons||Olive oil|
|2 \N||Garlic cloves; crushed|
|2 smalls||Zucchini; sliced thin|
|10 ounces||Frozen Italian green beans - (1 pkg); thawed and drained|
|1 tablespoon||Tomato paste|
|¼ cup||Beef stock; fresh or canned|
|⅛ cup||Tawny port wine|
|1 medium||Onion; sliced|
|½ cup||Cherry tomatoes; cut in half and|
|\N \N||Drained for 1/2 hour|
|\N \N||Freshly-ground black pepper; to taste|
|\N \N||Salt; to taste|
Heat a wok and add the olive oil and garlic. Add the zucchini and the beans, carefully drained and dried with paper towels. Toss in the oil for 5 minutes. Mix together the tomato paste, beef stock and port wine. Add, along with the oregano, onion and tomatoes. Add salt and pepper to taste and cover the pan. cook for 3 more minutes and serve.
Comments: The North Beach area of San Francisco is as Italian as you can get in this country. I love the place and the food. Chinatown and "Little City" are back to back, so there is a bit of sharing in the cooking techniques. This dish was suggested by Mary Etta Moose of the Washington Square Bar and Grill.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-12-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.