6 sm Zuccini 2 Cloves Garlic, finely minced 1 tb Butter 1 tb Flour Salt, Pepper Grated Asiago or Romano -cheese (optional) Grate the zuccini into a calendar (sp), and sprinkle with salt. Place the calendar over a pan, to collect the zuccini juices, and let sit for 30-60 minutes. After this period, squeeze the zuccini over the calendar, reserving all juices that drip out. Heat some butter, olive oil, or peanut oil in a frying pan, and saute the zuccini and garlic for 2-3 minutes. While this is occuring, take the zuccini juices, and heat to near the boiling point (this step is critical, if the juices are not hot, this will not work). Make a well in the center of the zuccini, and heat the butter/crisco for a few seconds, then add the flour to the well, and stir the flour and butter/crisco together. After 1 more minute, add the hot zuccini juices, and stir for 30 seconds - you will get a thick sauce. Mix everything together now, and add pepper, and the optional cheese, if desired. This recipe is actually quick and easy, and absolutely delicious. I love rich french cooking, and this tastes like the zuccini is in a rich cream sauce, without a drop of cream (or butter, if I use crisco) This recipe comes from Greg Pongracz.
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