Zucchini salad

June is high season for zucchini in gardens and farm fields all over Sicily. Here in Pantelleria the local name for zucchini is Cucuzze. Every day we harvest boxes of different variety of zucchini. These last few days its been really hot weather by mid day, zucchini salad is the perfect fresh light lunch! Keeps the kitchen cool, it also can be served as a side some grilled fish. I used a white balsamic vinegar but if you don’t have that on hand you can replace it with any white vinegar.

Zucchini salad
Serves 4

Ingredients
marinade
3 Tablespoons white balsamic vinegar
3 Tablespoons lemon juice
2 Garlic cloves crushed
2 Chilies cut in small pieces and seeds removed
2 Tablespoons shredded lemon zest
1/2 Cup (1.2 dl) extra virgin olive oil
Sea salt and fresh grounded black pepper

11/2 lbs (700 gram) zucchini
A handful of basil leaves

Method
Mix all ingredients for the marinade.
Cut the zucchini thinly and add to the marinade, toss to coat the zucchini evenly.
Let the zucchini rest in the marinade for at least 20 minuets.
Mix with basil leaves and serve.

The season has arrived for borlotti beans. I found theese colorful fresh borlotti beans at the market the other day. I’m a big fan of beans in general, often I just cook them with tomatoes, garlic, white wine and sage. Delicious.
This week I made a variation with couscous and vegetables in the oven. Super delicious. The weather is still summery hot in Pantelleria so this recipe proved to be a perfect light lunch in the shadow under the almond trees.

Borlotti bean couscous with vegetables
Ingredients:
3 lb (1.5 kilo) unpeeled fresh borlotti beans that will make about 22 oz ( 625 grams)
without the shell.(If you are using the dried beens you have to put them in water a day before using, see the instructions on the package).
1 Tablespoon olive oil
sea salt

For the oven baked vegetables
2 medium sized zucchinis
6 small red onions or shallots
1 lb (450 gram) cherry tomatoes
16 olives
6 sage leaves
1/4 cup (56 ml) olive oil
Sea salt and pepper

For the couscous
1 large sprig of garlic
1 fresh chili fruit
5 large sage leaves
1 Tablespoon olive oil for cooking
1 bay leaf
1/2 cup (1.2 dl) dry white wine
1 Tablespoon balsamic
2 Tablespoons honey
1 cup (2.4 dl) of canned tomato sauce
1 3/4 cups (4.2 dl) cous cous

Method:
Peel the borlotti beans.
Cook the beans for about 12 minutes, this time of cooking will leave an “al dente” feeling, if you want the beans more soft just ad a couple of minutes.
Use a colander to get rid of the water, set a side in a bowl, dash some olive oil and sea salt with the beens in the bowl.

Couscous:
Cut the garlic, chili and sage finely.
In a sauce pan, saute garlic, chili and sage in a dash of olive oil shortly, just until the garlic is golden.
Ad white wine, balsamic vinegar, honey, bayleaf and stir .
Ad the tomato sauce and let simmer together for 5-8minutes taste with salt and black pepper.

In a large bowl place the couscous and pour the sauce over to cook the couscous.
Let sit for 5 -10 minutes.

Oven baked vegetables
Set the oven at 400 F degrees (200 C)
Chop the garlic finely
Clean and cut the zucchini i large pieces
Clean the cherry tomatoes and onions
In a smal bowl, mix garlic olive oil, sage , salt and pepper
Rub the vegetables and olives with the oil mix
Place on an oven tray and let cook in the oven for 10-15 minutes.

Serving:
Mix the borlotti beans, couscous and vegetables

Under the Almond Tree

A Swede cooking in Pantelleria

Tag Archives: zucchini

Beautiful Borlotti!