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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Zucchini with Anchoiade

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Roasted Zucchini with Anchoiade Empty Roasted Zucchini with Anchoiade

    Post by Lobo Sun 24 Jan 2016, 3:57 am

    Roasted Zucchini with Anchoiade Img23l
    Roasted Zucchini with Anchoiade
    Roasted Zucchini with Anchoiade Translucent
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    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 4
    Here’s an easy way to enliven fresh zucchini: First, sprinkle it with olive oil and fresh thyme and roast it in a hot oven. While the zucchini cooks, prepare the potent three-ingredient topping made from anchovies, garlic and olive oil, which provides a salty balance to the sweet, mild zucchini. The dish goes well with lamb or fish.






    • 1

    Ingredients:


    • 6 zucchini
    • 3 Tbs. olive oil
    • 3 tsp. fresh thyme leaves
    • Kosher salt and freshly ground pepper


    For the anchoïade


    • 1/3 to 1/2 cup (3 to 4 fl. oz./80 to 125 ml) extra-virgin olive oil
    • 1 can (2 1/2 oz./75 g) anchovy fillets, rinsed and drained
    • 3 garlic cloves, minced

    Directions:

    Preheat an oven to 400°F (200°C).

    Cut each zucchini in half crosswise, then cut each half lengthwise into 3 even slices. Arrange the slices in a roasting pan just large enough to hold them in a single layer. Drizzle with the olive oil and sprinkle with the thyme, 1/2 tsp. salt and several grinds of pepper.

    Roast until the zucchini is golden brown on the underside, 15 to 20 minutes. Turn and roast until golden on the second side and crisp-tender when pierced with a fork, another 5 to 10 minutes.

    Meanwhile, make the anchoïade: In a small fry pan over low heat, warm 1/3 cup (3 fl. oz./80 ml) of the olive oil. Add the anchovies and garlic and cook, mashing the anchovies until they dissolve to make a paste, about 3 minutes. Gradually whisk in enough of the remaining oil to create the consistency of a thick vinaigrette. Keep warm.

    Transfer the zucchini to a warmed serving platter. Serve immediately accompanied by the anchoïade. Serves 4.

    Adapted from Williams-Sonoma Year-Round Roasting (Weldon Owen, 2011)

      Current date/time is Fri 26 Apr 2024, 5:21 pm