Zucchine Sáltate col Basilico

Name: Zucchine Sáltate col Basilico (Sautéed Zucchini with Basil)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: 2 to 3 tablespoons freshly grated parmigiano-reggiano (Parmesan) (⅔ cup if using as a pasta sauce); 1 cup fresh basil leaves, torn by hand into small pieces; Black pepper in a grinder; Salt; 6 tablespoons butter; 1 tablespoon chopped garlic; 2 pounds young zucchini, as small and fresh as possible; 2 to 3 tablespoons freshly grated parmigiano-reggiano (Parmesan) (⅔ cup if using as a pasta sauce); 2 to 3 tablespoons freshly grated parmigiano-reggiano (Parmesan) (⅔ cup if using as a pasta sauce)

Sautéed Zucchini with Basil

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

2 pounds young zucchini, as small and fresh as possible
1 tablespoon chopped garlic
6

Europe
Italy
Side dish
Vegetarian
Mediterranean

Method

Soak the zucchini in cold water for at least 20 minutes.
Wash them in several changes of cold water, rubbing them with your hands or with a stiff brush to remove all soil. If the skin still feels a little gritty, peel the thin outer layer.
Remove both ends from each zucchini and slice the zucchini into very thin disks.
Choose a lidded sauté