| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| zucchine all'isolana zucchini with eggs and capers ingredients: 1 pound zucchini 4 large eggs 1/4 cup pecorino cheese 2 tablespoons salt-packed capers freshly ground black pepper olive oil for frying |
| text, recipes and original photographs copyright © 2000-2006 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Clean the zucchini, cut off the ends and discard. Slice the zucchini into round half-inch pieces. Rinse the capers and remove the salt. Break the eggs into a bowl and scramble them. Grate the cheese, mince the capers and add them to the eggs along with a few twists of ground black pepper. Heat a skillet over moderate heat, add enough olive oil to coat the bottom of the pan, then add the squash and fry until golden brown on each side. Add more olive oil if necessary, then pour in the egg mixture, and cook thoroughly, turning from time to time. When the eggs are thoroughly cooked and lightly browned, transfer to a plate and serve warm or cold. Add more grated cheese if desired. |
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