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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Zucchini Stew from The Roseto Cuisine Cookbook. I think this would be nice with a little lemon juice and zest also :). Ingredients:
3 small zucchini |
3 tablespoons oil |
1 onion, chopped |
1 garlic clove, minced |
2 plum tomatoes, blanched and peeled |
1 cup celery leaves, chopped |
1/4 cup fresh parsley, chopped |
4 fresh basil leaves |
3 potatoes, cubed |
salt and pepper |
Directions:
1. Cube the zucchini and set aside.
2. heat the oil in a large heavy pot. Saute the onion. When almost golden, add the garlic and brown lightly.
3. Add the tomatoes, celery leaves, parsley and basil.
4. Simmer for 5 minutes, then add the potatoes and 2 cups of water.
5. Cook about 10 minutes before adding the cubed zucchini and seasoning.
6. Cook until tender or approximately 10 minutes.
7. Variation:.
8. When stew has cooked, beat 4 eggs with 1/3 cup of Romano cheese. Add to stew and cover. When eggs puff (a few minutes) remove from heat.
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