Zucchini-linguini
From Treasured Italian Recipes (1989).
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A historical recipe
Treasured Italian Recipes (1989).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 4 medium zucchini, cubed 1/4 c.
- olive oil 1/4 lb.
- Prosciutto or bacon, salt and pepper to taste diced hot cooked linguini 2 garlic cloves, minced Parmesan cheese 1/4 c.
- fresh parsley, chopped Saute garlic in 1/4 cup olive oil.
- Add Prosciutto;
- saute until golden brown.
- Add cubed zucchini, parsley, salt and pepper to taste;
- cook until tender, about 15 minutes, stirring occasionally.
- Serve over hot cooked linguini;
- sprinkle with cheese.
- Enjoy.
- Makes 4 to 6 servings.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Wooden spoon