Zucchini with Raisins and Pine Nuts

Zucchini with Raisins and Pine Nuts
Zucchini with Raisins and Pine Nuts
The use of raisins and pine nuts in lightly sweet-and-sour sauces probably came to Sicily from Turkey; these ingredients also turn up in the cooking of Venice, long a commercial gateway to Turkey and the East, but less commonly in the anchovy-and-tomato sauces that are so fundamental to the Sicilian kitchen. Note that the zucchini in this dish is cooked rather soft, in the traditional Italian manner; if you want a more contemporary crisp product, add the zucchini toward the end for a quick cooking in the thickened sauce.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4 to 6
Italian Side Sauté High Fiber Raisin Pine Nut Zucchini Summer Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
  • 1 tablespoon red wine vinegar
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon anchovy paste
  • 2 tablespoons golden raisins
  • Carbohydrate 9 g(3%)
  • Cholesterol 1 mg(0%)
  • Fat 7 g(11%)
  • Fiber 2 g(8%)
  • Protein 3 g(5%)
  • Saturated Fat 1 g(5%)
  • Sodium 38 mg(2%)
  • Calories 104

Preparation Heat the oil in a medium skillet and sauté the garlic over moderate heat, stirring, just until the garlic begins to turn golden and becomes aromatic. Do not allow the garlic to overbrown. Add the sliced zucchini and sauté for a few minutes, stirring. Add the tomatoes, anchovy paste, raisins, and vinegar. Mix well, then cook over moderate heat, stirring occasionally, for about 10 to 12 minutes, until the sauce has thickened and most of the liquid has cooked away. Stir in the black pepper and pine nuts. Serve warm or at room temperature. Crossroads Cooking Viking

Preparation Heat the oil in a medium skillet and sauté the garlic over moderate heat, stirring, just until the garlic begins to turn golden and becomes aromatic. Do not allow the garlic to overbrown. Add the sliced zucchini and sauté for a few minutes, stirring. Add the tomatoes, anchovy paste, raisins, and vinegar. Mix well, then cook over moderate heat, stirring occasionally, for about 10 to 12 minutes, until the sauce has thickened and most of the liquid has cooked away. Stir in the black pepper and pine nuts. Serve warm or at room temperature. Crossroads Cooking Viking

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