Torquato's Zucchini Cigars |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Torquato Innocenti, who sells his just-harvested, still-prickly zucchini with flowers attached, a sure sign of freshness offered me simple advice for the vegetable. Roast them whole in a puddle of oil and serve with basil. I bought a bag of his smallest (cigar-size) zucchini, pan-roasted them until browned sprinkled them with chopped basil and loved the results. Can be prepared in 45 minutes or less. Ingredients:
8 to 10 freshest possible cigar-size zucchini, trimmed |
2 to 3 tablespoons extra-virgin olive oil |
2 tablespoons chopped fresh basil leaves |
fine sea salt to taste |
freshly ground black pepper to taste |
Directions:
1. In a large heavy non-stick skillet combine zucchini and 1 tablespoon oil, shaking skillet to coat zucchini completely with oil. Cook zucchini over moderate heat, shaking skillet occasionally, until browned evenly, 20 to 25 minutes.
2. Transfer zucchini to a platter and sprinkle with basil and salt and pepper. Drizzle zucchini with remaining 1 to 2 tablespoons oil and serve hot or at room temperature.
3. Red, White & Greens
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