What you need:
2 medium zucchinis (about 2 1/2 cups) shredded on a box grater
2-3 tablespoons chopped flat leaf parsley
1 whole (spring) green onion thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1-2 cloves minced garlic
1 local red chili, finely chopped
3-4 anchovy fillets (in oil) minced
1/3 cup EVOO
What you do:
Mix everything well in a large bowl and let rest for 3-4 hours before serving. Diners mix the sauce with (in this case) linguine at the table and sprinkle with Parmesan.
Majestically enthroned amid the vulgar herd
Will try this as soon as my zucchini get ripe. Love these uncooked sauces, TC.
Thanks Tom!
That looks great. The only ingredient I haven't seen locally is parsely. I shall look for that tomorrow. Definitely fancy trying this.
Parsley.
Mine was the tequila spelling.
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