Zucchini with Anchovies and Capers
I nearly jumped into the television when Lidia Bastianich was making this on PBS! I could almost taste how delicious it was, it looked fantastic!
And it was.
The capers are optional. I have made them with and without, both very, very good.
As Lidia states, serve hot or at room temperature which translates to me, a great dinner party food.
Zucchini with Anchovies and Capers by Lidia Bastianich
2-1/2 pounds small zucchini
6 tablespoon extra virgin olive oil
4 large garlic cloves, peeled and crushed
6 anchovy fillets, finely chopped (or you can use anchovy paste: 3 teaspoons)
1 teaspoon kosher salt
1/4 cup small capers, drained (optional)
Trim the ends of the zucchini, and slice them into 1/4 inch thick sticks, 2 to 3 inches long (see pictures below).
Set a large skillet over medium heat and pour in the olive oil. Let it heat up and then add the garlic cloves, cooking for a minute until sizzling.
Put the anchovies into the pan next and cook for another minute, stirring until the anchovies melt into the oil.
Add the zucchini and toss with the olive oil mixture until coated. Add the salt, toss again and cook for about 15 minutes, stirring occasionally until the zucchini are cooked through and limp and lightly caramelized or browned.
Finally, put in the capers if using and cook for another minute to blend all the flavors.
Serve hot or at room temperature.
slightly less than 2-1/2 pounds but that’s ok:
cut off ends, slice in half lengthwise:
cut each half in half again (which equals a quarter 🙂 ) :
then cut each quarter into thirds:
then cut each third into 3 even pieces ~2 inches:
mise en place:
saute garlic then add anchovies:
add zucchini, toss and cook: