Zucchini al Pomodoro (Italian)
Serve 4
Great summer dish from the Italian island of Sardinia, differ in language*, cultural, and recipes from the "mainland" of Italy. We found Pecorino Sardo in a Italian cheese shop. With all the tomatoes from our garden, this turned out gustoso.
2 zucchini
1 minced onion
1/4 cup (1,25 ml) olive oil
1/2 lb (225 g) tomatoes, chopped
3 eggs
1 1/2 cups (75 g) grated Pecorino Sardo cheese (or Parmigiano + little Romano)
salt and pepper to taste
chopped spinach
2 Tbs. (25 ml) minced parsley
A.
1. Wash and trim the tips of the zucchini.
2. Cut them in half lengthwise.
3. Sauté the onions in olive oil.
4. Add the zucchini, cook a while, then turn them over.
5. Add the tomatoes, seasoning, and simmer.
6. Poke with a folk. If the zucchini is still hard, continue cooking.
B.
1. Beat the eggs and grated cheese in a bowl.
2. When the the zucchini are done, stir in the beaten eggs.
3. Mix gently.
4. Add the spinach.
5. Cook until the eggs are done.
6. Serve hot.
7. Garnish with parsley.
*There are four Sardinian dialects. Sardu or Limba Sarda (Italian: Lingua Sarda) is spoken in most of the island.
