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  Added: Apr 10, 2006  •  Visited (333)  •  Print version Print this recipe (23)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Zucchini Victor
What You Need:
  • 1 large firm ripe zucchini (about 1 pound)
  • 1 large firm ripe yellow straightneck squash (about 1 pound)
  • 5 cups chicken stock, fresh or canned
  • 2 celery tops, 8 fresh parsley sprigs and 1 medium-sized bay leaf, tied together with string
  • ╝ cup distilled white vinegar
  • teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 2/3 cup olive oil
  • 1 canned pimiento, drained and cut lengthwise into 1/8-inch-wide strips
  • 8 flat anchovy fillets, drained
  • Sprigs of watercress for garnish

  • How To Cook:
    1. Using a vegetable brush, scrub the zucchini and straightneck squash thoroughly under cold running water and pat them dry with paper towels. With a sharp knife, remove the stems and cut both squash in half crosswise. Then slice each half lengthwise into eight thin strips.

    2. In a heavy 3- to 4-quart saucepan, bring the chicken stock and the tied celery leaves, parsley sprigs and bay leaf to a boil over high heat. Add the squash, cover the pan partially, and reduce the heat to moderate.

    3. Cook for about 5 minutes, or until a slice of squash shows only slight resistance when pierced with the point of a small sharp knife. Pick out and discard the tied herbs and drain the squash in a sieve or colander. (If you like, you may drain the stock into a bowl and reserve it for another use.)

    4. Meanwhile, combine the vinegar, salt and pepper in a deep bowl and stir with a wire whisk until the salt dissolves. Whisking constantly, pour in the olive oil in a slow, thin stream and beat until the marinade mixture is thick and smooth.

    5. Taste for seasoning. Add the squash and turn the pieces about gently with a spoon to coat them evenly. Then cover the bowl tightly with foil or plastic wrap and marinate the squash in the ref rigerator for about 12 hours or overnight.

    6. To serve, transfer the squash to a chilled platter with a slotted spoon. Moisten the squash with a few spoonfuls of the marinade and arrange the pimiento strips and anchovies attractively on top. Garnish the platter with watercress and serve at once.
    To serve: 4 to 6
     This recipe is also available in:
    Cuisine ╗ Americas ╗ United States
    Main Ingredient ╗ Vegetables ╗ Zucchini
    Main Ingredient ╗ Vegetables ╗ Squash
    Dish ╗ Appetizers


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