![]() ![]() I am a home cook interested in finding the perfect recipe. Then cut each third into 3 even pieces ~2 inches: Slightly less than 2-1/2 pounds but that’s ok:Ĭut each half in half again (which equals a quarter □ ) : Add the salt, toss again and cook for about 15 minutes, stirring occasionally until the zucchini are cooked through and limp and lightly caramelized or browned.įinally, put in the capers if using and cook for another minute to blend all the flavors. Put the anchovies into the pan next and cook for another minute, stirring until the anchovies melt into the oil.Īdd the zucchini and toss with the olive oil mixture until coated. Let it heat up and then add the garlic cloves, cooking for a minute until sizzling. Set a large skillet over medium heat and pour in the olive oil. Anchovy Fillet Since anchovy fillets are the main ingredient in the paste, they make an ideal substitute for anchovy paste. FONT FONT& also says 1 anchovy fillet 1/2 teaspoon anchovy paste AND 1 teaspoon mashed anchovies. FONT FONT"Again, it appears your mileage may vary on this stuff. ![]() Trim the ends of the zucchini, and slice them into 1/4 inch thick sticks, 2 to 3 inches long (see pictures below). But then also says 1 anchovy fillet 1/2 teaspoon mashed anchovy, then turn right around and say 1/2 teaspoon anchovy paste 2 anchovy fillets. ![]() Zucchini with Anchovies and Capers by Lidia BastianichĤ large garlic cloves, peeled and crushedĦ anchovy fillets, finely chopped (or you can use anchovy paste: 3 teaspoons) Combine oil, garlic, and remaining 1 tablespoon anchovy paste in a saucepan cook over medium, stirring. I have made them with and without, both very, very good.Īs Lidia states, serve hot or at room temperature which translates to me, a great dinner party food. Place torn bread in a large bowl set aside. I nearly jumped into the television when Lidia Bastianich was making this on PBS! I could almost taste how delicious it was, it looked fantastic! ![]()
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