Zucchini con Mandorle

Zucchini con Mandorle (zoo-kee-nee con man-dor-lay) is an Italian dish, usually eaten cold, which is a delicious accompaniment to cold meat dishes.2 fl. oz. olive oil

2 medium-sized onions, sliced

1 lb. courgettes , trimmed, thinly sliced and degorged

2 teaspoons lemon juice

2 fl. oz. dry white wine

4 oz. blanched slivered almonds, toasted

½ teaspoon salt teaspoon black pepper

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions and fry, stirring occasionally, for 8 to 10 minutes or until they are golden brown. Add the courgettes to the pan and fry, stirring and turning frequently, for 10 to 12 minutes or until they are tender. Add the lemon juice and wine to the pan and reduce the heat to low. Stir in the almonds, salt and pepper and continue to cook for 1 minute, stirring constantly.

Remove the pan from the heat and transfer the contents to a serving dish. Set aside to cool completely before serving.

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