Serves 4 - 6
"IN THE KITCHEN~WITH MOM"
p. 118 and p. 71
Ellayne Sapienza
1 1/2 pounds zucchini (3-4 small squash)
salt
1/2 cup all-purpose flour
salt and pepper to taste
1/2 cup olive oil (more if needed)
Scrub and rinse the zucchini (do not peel). Slice them lengthwise, 1/4 inch thick, then lay them flat on paper toweling. If you are using large zucchini, you can slice them into rounds. Sprinkle the slices with salt and let them sit for 15-30 minutes to exude excess water. Pat the slices dry and dredge in the flour seasoned with salt and pepper. Heat the oil in a large frying pan until hot but not smoking. Fry the zucchini slices until crisp and golden brown, about 2 minutes per side. Drain on paper toweling for a few minutes before serving.
GARLIC SAUCE (SKORDALIA)
8 slices stale white or Italian bread, remove crusts
8 cloves garlic, (more if desired)
1/2 cup olive oil
salt and pepper to taste
2 teaspoons vinegar, (optional)
Soak the bread in water, then squeeze the water out and place the bread in a blender or food processor. Peel the garlic cloves and add to the bread. Start the processor, and while it is running, drizzle in the olive oil until the sauce is smooth. Add the vinegar, and salt and pepper to taste.
Note: Garlic sauce freezes well.