* Exported from MasterCook *
Apulia Poor People's Summer Squash
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds zucchini -- or other summer squash, ends trimmed and cut into 1/4-inch thick rounds
salt
6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
Sprinkle the squash with salt, arrange on a paper towel-covered wooden board, and leave in direct sunlight until they are dry, blotting occasionally with paper towels.
In a large skillet, heat the olive oil over medium-high heat until it begins to smoke. Cook the squash in one layer, if possible, until golden on at least one side, 8 to 10 minutes, tossing a few times. Remove the squash from the skillet with a slotted spoon, letting the excess oil drip back into the skillet, and transfer to a serving platter or bowl.
Add the vinegar to the skillet with the oil and boil until reduced by half, 1 to 2 minutes. Pour 1 1/2 to 2 tablespoons of it over the squash and leave, covered with plastic wrap, at room temperature for 24 hours before serving. Discard the remaining liquid.
Makes 4 small meze servings, as a starter
AuthorNote: This simple recipe called 'zucchette alla proverella', from the region of Apulia in southern Italy, is excellent in the summer when you don't want to serve steaming hot food and when delicious baby zucchini are being harvested. In Apulia, they serve the dish as part of a 'taviola calda', a buffet table with many different dishes served at room temperature. This recipe can be made with any kind of summer squash.
Cuisine:
"Italian"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Sept 2012"
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Per Serving (excluding unknown items): 203 Calories; 20g Fat (86.4% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 Vegetable; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0
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