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sage

Zucchine a Fiammifero (Matchstick Zucchini Salad)

August 4, 2013 By Persephone

Source: Carol Field Italy in Small Bites

8 small fresh zucchini, or 1-2 large ones
1 tablespoon extra-virgin olive oil
1 large clove garlic, minced
1 1/2 tablespoons finely minced fresh rosemary
1 1/2 tablespoons finely minced fresh sage leaves
1 tablespoon lemon juice or red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sea salt
Freshly ground pepper

  1. Bring a deep pot of water to a boil. Set the zucchini in a steamer basket, place it over the pot, cover, and steam for a very few minutes, so that the zucchini are cooked but still slightly crisp and al dente. Remove, and allow to cool.
  2. Warm the 1 tablespoon olive oil in a small sauté pan over very low heat, and add the garlic; let it sweat so that the flavor of garlic infuses the oil. Add the minced rosemary and sage and let them wilt in the oil for a minute or two.
  3. Cut the cooled zucchini into strips the size of kitchen matches, and place them in a salad bowl. Whisk together the lemon juice or vinegar, 1/4 cup olive oil, salt, pepper, and the garlic-infused oil with the herbs. Toss carefully with the zucchini because it is very fragile. Serve at room temperature.

Filed Under: Recipes Tagged With: herbs, rosemary, sage, salad, summer squash, zucchini

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