Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Test your taste buds with tender, small-size zucchini coins sautéed in olive oil and mixed with just a teaspoon of hot red pepper paste. A hot and spicy, perfect side dish that can go with anything.\r\n
2 tablespoons Filippo Berio Extra Virgin Olive Oil
4 small zucchini, ends trimmed and cut into 1/4-inch round coins
1 teaspoon hot red pepper paste* or 1 teaspoon dried hot red pepper flakes
2 tablespoons minced parsley
2 tablespoons grated Pecorino cheese
1/2 teaspoon coarse sea salt
Heat the olive oil over medium-high heat in a medium-size sauté pan and, when the oil begins to shimmer, add the zucchini and stir a few times. Cover the pan, lower the heat to simmer, and cook for 3 to 4 minutes, or just until the zucchini begins to brown.
Stir in the pepper paste or pepper flakes and cook 2 to 3 minutes longer, just until the zucchini is tender. Stir in the cheese and parsley. Sprinkle with the coarse salt and serve hot.
*Our recipe for Hot Red Pepper Pesto is posted on our Recipes Page.
This recipe is from Ciao Italia Five-Ingredient Favorites by Mary Ann Esposito.