Zucchini and Vermouth

Page 227

| Course Type: Sides

(3 reviews)

Tags: challenge chapter 5 1984

Recipe Review

A simple execution that truly elevated this humble vegetable. My daughter and I gobbled it up, and still wanted more. I cannot think of when that has ever happened with zucchini.

The cook is instructed to coarsely grate the zucchini, I turned to my mandolin, used the coarsest tool, and ended up with 1/4 inch wide sticks. I think this was larger than the recipe intended, but it worked well.

I sauteed the zucchini in a scant T olive oil, and cooked it till the zucchini was dry, and soft, and as instructed, splashed in a bit of vermouth (dry). It was little more than kissed by the vermouth, but the flavor combination truly worked.

(2) useful  

Comments

kaye16 - 21st July 2013
The larger grating sounds like a really good idea. I'll try to remember this for next time I make this.

Queezle_Sister - 22nd July 2013
I also used a pretty high heat - so it browned a bit - and that seemed useful. We made it again tonight - and loved it just as much. Generosity with the pepper seems to help, too.

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