Thursday, June 6, 2013

Zucchini Pomodoro

I like to use a nice zesty garlic variety like Music, Madrid, or Killarney Red in sauteed dishes. Zucchini Pomodoro lends itself to using a medium chopped garlic or larger chunks. When sauteing garlic always be careful not to go beyond a nice golden yellow color or the flavor will get bitter. I always keep a little wine or chicken or vegetable stock on hand to kill the cooking temperature in the pan if I see the garlic cooking too fast. If you over cook the garlic, toss it and start over with a fresh pan.


1- fresh medium size (10-12 inches) zucchini cut into 3/8 inch slices
3 - 4 medium size garlic cloves chopped medium to larger chunks
2 tablespoons, plus two teaspoons – extra virgin olive oil
¼ cup- good quality canned plain crushed tomatoes ( make sure there is no sugar, corn syrup, or spices in the crushed tomatoes)
Pinch of salt, pepper, dry oregano

Heat a frying pan on medium high heat (cast iron skillet works well)
When pan is hot add 2 teaspoons of EVO and a light sprinkle of sea salt. As soon as the oil starts to smoke add zucchini slices in a single layer and fry until slightly browned (around 1-2 minutes) Flip the zucchini and brown the other side. Remove the zucchini to and arrange in a single layer on a paper towel too cool. Repeat with any remaining zucchini.

Lower heat to medium . Add 2 tablespoons of EVO to pan until the oil is shimmering then add chopped garlic. Cook until golden yellow about 10-15 seconds then immediately add the crushed tomatoes. (It's always better to slightly under cook the garlic in the initial saute then burn it.) lower the heat and simmer for about three minutes. Add the salt, pepper, and oregano to taste. Cook for one more minute. Add zucchini and flip in pan or stir gently cooking for one more minute. Serve immediately.

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1 comment:

Dave said...

Thanks for the tips on sautéing garlic, chef!