Zucchini With Raisins And Pine Nuts Recipes
ZUCCHINI SALAD WITH RAISINS AND PINE NUTS
The combination of raisins and pine nuts was brought by the Arabs all the way to Spain and Sicily.
Yield serves 4-6
Number Of Ingredients 8
Steps:
- Sauté the zucchini quickly in the oil with the pine nuts, raisins, and garlic. Add salt and pepper and dried mint, if using, and cook, stirring, over moderate heat until the zucchini slices are just tender.
- Serve hot or cold with lemon juice squeezed over the salad.
- The zucchini may be left uncooked and simply macerated in a mixture of 5 tablespoons extra-virgin olive oil with the juice of 1/2-1 lemon and salt and pepper for at least an hour. Toast the pine nuts and add them before serving.
ZUCCHINI WITH RAISINS AND PINE NUTS
Provided by Elisabeth Rozin
Categories Side Sauté High Fiber Raisin Pine Nut Zucchini Summer Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 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.
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