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- Zucchini con Cannella e Aglio
- (Zucchini with Cinnamon and Garlic)
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- Ingredients:
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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:
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- 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!
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