Zucchini with Pancetta
12 small zucchini
1 and 1/2 pounds ripe tomatoes, peeled and seeded
1/2 pound pancetta, chopped
2 tablespoons Italian parsley, minced
2 cloves garlic, minced
1 large onion, diced
Salt
Freshly ground black pepper
Peel the zucchini. Slice them into thin rounds and place in a mixing bowl.
Salt them well and allow them to sit for three hours, stirring
occasionally. Put them in a colander and rinse well. In a saute pan, cook
the pancetta over medium heat until lightly browned, about 6 minutes. Add
the parsley, garlic, and onion and allow to cook for 6 more minutes, or
until golden and aromatic. Add the tomatoes and zucchini and simmer for
20 minutes over medium- low heat, stirring occasionally. Season with
pepper and serve hot. Serves 6.
"Adriana's Italian Gourmet Cookies"
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Ciao-Ciao!
Adriana
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