ZUCCHINI TRIFOLATI (sauteed, for six)
¼ cup olive oil
2 garlic cloves, crushed
2 pounds small zucchini, cut into ¼ inch dices
freshly ground pepper
¼ cup chopped flat leaf parsley
1. Heat the oil over medium heat in your largest skillet. Cook the garlic for a minute to flavor the oil, then discard it.
2. Raise the heat to high, add the diced zucchini and saute, stirring frequently, for about 5 minutes, until it is just done. Season with salt and pepper.
3. Turn the zucchini into a serving dish and sprinkle it generously with chopped parsley.
from Arrigo Cipriani, The Harry’s Bar Cookbook