Zucchini, Tomatoes, and Pancetta in the Marches Style

Name: Zucchini, Tomatoes, and Pancetta in the Marches Style (Umido di Zucchine, Pomodori, e Pancetta alla Marchigiana)
Yield: For 4 persons
Cuisine: Italy
Ingredients: Black pepper ground fresh; 2 to 2¼ cups fresh, ripe, firm tomatoes, peeled and chopped, with all their seeds and juice or canned imported Italian plum tomatoes, chopped, with their juice; 2 to 2¼ cups fresh, ripe, firm tomatoes, peeled and chopped, with all their seeds and juice or canned imported Italian plum tomatoes, chopped, with their juice; Salt; 2 pounds zucchini or 2½ pounds if small; 4 garlic cloves, peeled and sliced very thin; 1½ cups very thinly sliced onion; 3 tablespoons chopped Italian flat-leaf parsley; 6 ounces pancetta, cut into very narrow strips

Umido di Zucchine, Pomodori, e Pancetta alla Marchigiana

Preparation info

For
4
persons

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

2 pounds zucchini or 2½ pounds if small
Salt
3

Europe
Italy
Marche
Side dish
Mediterranean
Gluten-free

Method

Soak and clean the zucchini, trim away their ends, and slice them into the thinnest possible rounds.
Set a pasta colander over a bowl or deep dish, put the zucchini slices into it, and sprinkle them liberally with salt. Turn them over two or three times, and let them steep for at least 3 hours, allowing them to shed a sub