ZUCCHINI TRIFOLATI WITH TOMATO
"Vegetables trifolati is a method of slicing and cooking with garlic, olive oil and parsley. Other ingredients, such as mint, wine or chiles are sometimes added. In this recipe we add fresh ripe tomatoes."
1 pound zucchini
2 garlic cloves
10 ounces cherry tomatoes
2 tablespoons basil leaves
Extra virgin olive oil
Wash the zucchini. Cut them in half lengthwise and then into rough pieces of about 3/4 inch. Tear the tomatoes in half and squeeze out some of the seeds and juice. Peel the garlic and cut into slivers. Chop the basil.
Heat 2 tablespoons olive oil in a skillet. Add the zucchini and garlic and stir to combine. When the zucchini begins to brown, add the tomatoes, salt and pepper. Stir well, then cook for 5 minutes.
Remove from the heat and add the basil. Drizzle with olive oil and cover. Let sit for at least 10 minutes before serving.
Source: Italian Two Easy: Simple Recipes from the London River Cafe by Ruth Rogers
"Vegetables trifolati is a method of slicing and cooking with garlic, olive oil and parsley. Other ingredients, such as mint, wine or chiles are sometimes added. In this recipe we add fresh ripe tomatoes."
1 pound zucchini
2 garlic cloves
10 ounces cherry tomatoes
2 tablespoons basil leaves
Extra virgin olive oil
Wash the zucchini. Cut them in half lengthwise and then into rough pieces of about 3/4 inch. Tear the tomatoes in half and squeeze out some of the seeds and juice. Peel the garlic and cut into slivers. Chop the basil.
Heat 2 tablespoons olive oil in a skillet. Add the zucchini and garlic and stir to combine. When the zucchini begins to brown, add the tomatoes, salt and pepper. Stir well, then cook for 5 minutes.
Remove from the heat and add the basil. Drizzle with olive oil and cover. Let sit for at least 10 minutes before serving.
Source: Italian Two Easy: Simple Recipes from the London River Cafe by Ruth Rogers
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