Sautéed Zucchini
Zucchine al Tegame

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Sautéed Zucchini
Zucchine al Tegame
cookbook: La Cucina di Lidia
main ingredients: zucchini
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serves: 4 servings


2 tablespoons olive oil
1 pound zucchini, cut in 1/4-inch rounds
2 garlic cloves, crushed
Salt and freshly ground pepper
1 tablespoon Italian parsley, chopped
cinnamon, to taste


In a large heavy skillet, heat the oil, add the zucchini and garlic, and season with salt and pepper. Sauté over moderately high heat, stirring often, until the zucchini is tender and lightly browned, about 7 minutes. (The garlic should not be permitted to burn and become bitter.) Discard the garlic, add the parsley, mix well, and serve piping hot, dusted with cinnamon.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

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