Saturday, November 06, 2010

Zucchini with Tomatoes and Pancetta (Umido di Zucchine,pomodore, e pancetta all marchigiana)

This is from the cookbook Marcella Cucina by Marcella Hazan. She recommends slicing the zucchini, salting it, and letting it steep for 3 hours to remove excess water.  I'm sure that it would improve this dish, but I usually don't have time for this. This is a delicious side dish with any grilled meats, but it is also good over pasta or with rice as a main course.

Serves 4
2-2 1/2 lbs zucchini, sliced thin
salt for steeping, if you do it
3 tbls extra virgin olive oil
1 1/2 cups onion, sliced thin
4 garlic cloves, sliced thin
6 oz pancetta, cut into narrow strips
3 tbls parsley, chopped
2-2 1/2 cups fresh tomatoes, peeled and chopped with all their seeds and juice or canned tomatoes,chopped
black pepper to taste

To steep sliced zucchini, salt it liberally and set in a colander over a bowl for 3 hours. Rinse with cold water and pat dry.
In a large skillet, add the olive oil, onion, garlic, and pancetta and turn on the heat to medium high. Cook, stirring until the onion is light gold.
Add the parsley, stir, and add the zucchini. Cook, stirring, for a minute or so. Add the tomatoes, stir, and turn the heat up to high, cooking until no longer runny and the fat begins to separate from the sauce. (About 10-15 minutes)

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