Clay's Kitchen : Ricette Italiane (Italian Recipes)

Ricette Italiane (Italian Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Zucchini with Pancetta

Recipe from: Angela's Italian Organic Oregano
Servings: 6

12 small zucchini
1 and ½ pounds ripe tomatoes, peeled and seeded
½ pound pancetta, chopped
2 tablespoons Italian parsley, minced
2 cloves garlic, minced
1 large onion, diced
freshly ground black pepper

Peel the zucchini. Slice them into thin rounds and place in a mixing bowl. Salt them well and allow them to sit for three hours, stirring occasionally. Put them in a colander and rinse well. In a sauté pan, cook the pancetta over medium heat until lightly browned, about 6 minutes. Add the parsley, garlic, and onion and allow to cook for 6 more minutes, or until golden and aromatic. Add the tomatoes and zucchini and simmer for 20 minutes over medium- low heat, stirring occasionally. Season with pepper and serve hot.

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