Essentials of Classic Italian Cooking - Marcella Hazan [251]
4. Cook until a fine golden crust forms on one side, then turn the slices over and do the other side. Transfer them with a slotted spoon or spatula to a cooling rack to drain or to a platter lined with paper towels. Repeat the procedure until you have fried all the zucchini. Sprinkle with salt and serve while piping hot.
Fried Zucchini in Vinegar and Garlic
For 4 to 6 servings
1 pound fresh zucchini
Salt
2 garlic cloves
Vegetable oil
Flour
2 to 3 tablespoons good wine vinegar
Black pepper, ground fresh from the mill
1. Soak and clean the zucchini, trimming away both ends, and cut it into sticks ¼ inch thick. Sprinkle these with salt, and stand them inside a pasta colander, letting them steep for 30 minutes or more. Place the colander over a plate to collect the drippings. When the zucchini sticks have shed a substantial amount of liquid, take them out of the colander and pat them thoroughly dry with cloth or paper towels.
2. Mash the garlic cloves lightly with a knife handle, just enough to split the skin, which you will pull off and discard. Set the garlic aside for later.
3. Pour enough oil into a skillet to come ¼ inch up its sides, and turn on the heat to high. When the oil is quite hot, put the zucchini sticks, a few at a time, into a strainer, pour some flour over them, shake off all excess flour, and slip them into the pan. The oil should be hot enough to sizzle on contact with the sticks. Do not put in any more of them at one time than will fit loosely.
4. Watch the zucchini sticks and turn them over when they become brown on one side. When they are brown all over, transfer them with a slotted spoon or spatula to a deep dish, and drizzle them with some of the vinegar. You will hear them crackle. Fry any remaining zucchini in the same manner and repeat the procedure with the vinegar.
5. When all the zucchini sticks are done, bury the garlic in their midst, sprinkle with pepper, toss 2 or 3 times, and set aside to cool down to room temperature before serving.
Note Adjust the vinegar and garlic to suit your taste. The longer you leave the garlic in, the more pervasive will be its aroma. I prefer to take it out after it has steeped with the zucchini for no more than 10 minutes.
Sautéed Zucchini Rounds with Onions
For 6 servings
1½ pounds fresh zucchini
3 tablespoons butter
1 cup onion sliced very thin
Salt
1. Soak and clean the zucchini, trimming away both ends, and slice into the thinnest possible rounds.
2. Put the butter and onion in a sauté pan, turn the heat on to medium, and without ever covering the pan, cook, stirring occasionally, until the onion becomes colored a rich golden brown.
3. Add the zucchini rounds, several pinches of salt, turn them over completely to coat well, and turn the heat up to high. Stir frequently. The zucchini will be cooked when the rounds become tender, and turn a light brown at the edges. The time will vary widely, from 5 minutes to 15 or more, depending on the youth and freshness of the vegetable. Taste and correct for salt. Transfer the contents of the pan to a warm platter and serve promptly.
Ahead-of-time note It is preferable to serve these zucchini the moment they are done, but if it is imperative that the dish be prepared earlier, you can cook it completely a few hours in advance and reheat it gently before serving it that same day. Do not refrigerate.
Sautéed Zucchini Rounds with Oregano
For 6 servings
1½ pounds fresh zucchini
¼ cup extra virgin olive oil
1 tablespoon garlic chopped rather coarse
Salt
Black pepper, ground fresh from the mill
Oregano, ½ teaspoon if fresh, ¼ teaspoon if dried
1. Soak and clean the zucchini, trimming away both ends, and slice into the thinnest possible rounds.
2. Choose a saute pan that can subsequently accommodate all the zucchini