|
| |
|
 |
- Zucchini with Cinnamon and Garlic
- (Zucchini con Cannella e Aglio)
-
|
-
- Ingredients:
-
4 long, fancy zucchini (about 6 ounces each)
1/4 cup chicken stock
4 garlic cloves, peeled and crushed
3 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
Salt and freshly ground pepper
6 fresh, plump zucchini blossoms, cut into 1/2-inch strips (optional)
Directions:
-
- Wash, trim and cut the zucchini into 1/4 inch round slices.
In a large skillet, heat the butter over medium heat until it starts to foam.
Add the garlic and cook until it begins to turn brown, about 3 minutes.
-
- Add the zucchini, season lightly with salt and pepper and cook, stirring often, until the zucchini is soft, about 5 minutes.
Sprinkle the cinnamon over the zucchini.
-
- Add the chicken stock and blossoms (optional), and continue cooking until the zucchini is very tender and the stock is evaporated, about 3 minutes.
Check the seasonings and adjust if necessary before serving. Serves 4.
That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
