Zucchini Dolce e Agro “Squash Sweet and Sour” Agrodolce is native to Sicilian cooking - but my Napolitano Mother used to make this dish when we had too much zucchini from the garden.Chop any leftovers to add to a quinoa salad or use the whole slices as a tasty addition to an Italian sub of cheese, cold cuts or sautéed escarole. Fill a baguette with slices of mozzarella, basil and tomato and sweet and sour zucchini or roll them around some goat cheese. I think you might want to make a double batch to try all these leftover ideas. 6 medium-sized zucchini 1/2 cup oil (olive or vegetable oil) 3 tablespoons wine vinegar 1 tablespoon sugar 1 tablespoon chopped sweet basil Salt and pepper to taste Wash zucchini and cut into lengthwise slices about 3/8-inch thick. Fry in oil about 3 minutes on each side or until slightly brown. Sprinkle with salt and pepper. When cooked, remove from fry pan and place in a deep dish. Mix the sugar and vinegar and add to the remaining oil in the frying pan. Boil slowly for 2 minutes just to dissolve the sugar. Pour this over the zucchini and sprinkle with basil. Serve very hot or cold as an appetizer or a side dish with a chunk of bread for dipping. Makes 4 servings Cook’s Tip: Zucchini can be grilled instead of fried. Try mixing this sweet and sour sauce with zucchini and eggplant, grilled or fried for a real Italian experience!
Posted on: Sat, 28 Jun 2014 14:22:02 +0000
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