Zucchini with Anchovies and Capers
Zucchine in Salsa di Acciughe e Capperi


*required fields



thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Zucchini with Anchovies and Capers this recipe: Print
Zucchini with Anchovies and Capers
Zucchine in Salsa di Acciughe e Capperi
cookbook: Lidia Cooks from the Heart of Italy
region: Le Marche
main ingredients: zucchini
recipe
user comments (1)
Share:

serves: 6 as a side dish

Zucchini is such an abundant and tasty vegetable, yet too often is bland and unpleasing when served. This preparation is simple and full of flavor. The anchovies provide much of it, and if you crave the anchovy taste you can increase the amount used. On the other hand, if you are apprehensive about anchovies, cut the amount in half. For extra spice, add crushed red pepper as well. Serve this hot, as an appetizer or a side dish, or prepare it in advance and serve at room temperature. It's delicious either way (and thus an excellent buffet item). The savory zucchini makes a great pasta sauce, too-simply toss with hot drained ziti (or other short hollow pasta) and top with grated cheese.
 

Ingredients

2½ pounds small zucchini
6 tablespoons extra-virgin olive oil
4 plump garlic cloves, crushed and peeled
6 anchovy fillets, finely chopped
1 teaspoon kosher salt
¼ cup small capers, drained

Equipment

A heavy-bottomed 12-inch skillet;

Directions

Trim the ends of the zucchini, and slice them into 1/4-inch-thick sticks, 2 to 3 inches long.

Pour the olive oil into the big skillet, and set it over medium heat. Toss in the garlic cloves, cook for a minute or so, until sizzling, then drop the chopped anchovy into the pan. Cook, stirring, another minute or two, until the anchovy melts in the oil.

Scatter the zucchini sticks in the skillet, and toss and stir to coat them in oil. Season with salt, and cook about 15 minutes, stirring occasionally, until the zucchini are cooked through, limp, and lightly caramelized. Finally, toss in the capers and cook another minute or two to blend the flavors. Serve hot or at room temperature.

Lidia Cooks from the Heart of Italy w/FREE 30-min. DVD

Lidia's Lastest Cookbook! "Lidia Cooks from the Heart of Italy" features 175 regional recipes from 12 regions of Italy, PLUS, for limited time only, get a FREE 3-minute DVD along with the book. Get your autographed copy today!

Add To Cart

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!