| Cuisine: French | Type: Side Dish | Serves: 6 |
|
Source:
|
Julia Child, volume II page 364 |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
2 lb blanched zucchini 4 tbs. butter 1 tbs. olive oil Salt and pepper Drops of fresh lemon juice 2 to 3 tbs. fresh chopped parsley |
|
Instructions:
|
To blanch the zucchini: Shave the stem and tip off each zucchini. Scrub thoroughly but not harshly to remove sand and dirt. Plunge the zucchini into a large kettle or saucepan of boiling, salted water. When the water returns to a boil, boil them slowly, uncovered, for 10 to 12 minutes. Remove one-by-one and plunge into cold water to halt the cooking. Drain. Cut the zucchini into quarters or sixths lengthwise and cut crosswise into 1 inch pieces. Pat dry with paper towels. Melt 2 tbs of butter with 1 tbs of olive oil over high heat. When the butter foam has begun to subside, toss in the zucchini. Toss and turn frequently, shaking and swirling th pan by its handle for 5 minutes or more until zucchini is beginning to brown very lightly. By this time it should be tender; if not, cover the pan and cook over low heat for several minutes. Toss with salt and pepper to taste. You may cook ahead to this point. Set aside and reheat to a sizzle just before continuing. Just before serving, toss the zucchini with drops of lemon juice; correct the seasoning, then toss with another tablespoon of butter and the parsley. Turn out onto a hot dish and serve immediately. |
|
Related recipes:
|
None |
2001-03-10