Zucchini Leaves – Sauteéd
Foglie di Zucchine – saltati
by James Belardo
The zucchini’s fruit (yes, they are fruit) and their delectable blossoms are usually the focus, but have you ever tried the leaves? Who knew that the leaves of the zucchini plant are a great, and healthy, seasonal vegetable? Well, the Italian’s knew… You can use them in pasta or even a side dish.
1 bunch zucchini leaves, cut in strips
1/2 onion, sliced
1-2 cloves garlic, diced
3 tbsp olive oil
Salt and Pepper to taste
Peperoncino Fiocchi (hot pepper flakes) – optional
1. On medium-high, Pre-heat 3-4 tablespoons of olive oil in a sauce pot or small dutch oven. Cook pancetta (guaciale) until golden brown (mixing often)
2. Add onions and when they begin to turn a bit translucent, add the diced garlic and Peperoncino Fiocchi (hot pepper flakes) (optional).
3. Once the garlic ‘just begins’ to brown, add 3/4 of the cherry tomatoes. Cook until the tomatoes break down and begin to create the sauce.
4. Add the white wine, let come to a boil
5. Add the lemon juice and fresh cut basil leaves, cook for 5-10 minutes
6. Add grated Pecorino Romano cheese and remaining tomatoes, cook for 5-10 minutes
7. Mix with pasta and dress with grated Pecorino Ricotta Salata.
The Grape Gourmet
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