It is late August and hence time to harvest some of all those zucchini and tomatoes (that you can buy at the supermarket!).

You need:

  • 1 large zucchine or 2 small ones or a million tiny ones
  • As many zucchini flowers as you have the nerve to pick
  • 4 large tomatoes
  • 1 red bell pepper – or yellow. Not green. Never the green ones.
  • 2 cloves garlic
  • 1 large onion
  • Fresh basil
  • 3 large sage leaves or whatever green-ish herbs you have and like
  • Olive oil
  • Salt to taste
  • Optinal: Eggplant. I didn’t have one or I would have added it. The trick to eggplant is that it is best if you cook it for a LONG time at LOW heat. Other wise it tastes like wet dog. (As the sailor told the nun.) 

How to do  it:

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Mince everything and add the onions first. Let them simmer, then add garlic, peppers and zucchini. Save the flowers. Crack up the heat so it gets the chance to caramelize – otherwise it will just drown in all the juices, which are released as the temperature rises. (Sailor/nun-pun would be gross here, right?)

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Now add the tomatoes and the herbs. Let the whole mess simmer at low heat with NO lid for 15-20 mins. 5 mins before it is done, add the flowers. They are fragile and only need very little heat. Add salt if you like.

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Serve as main dish with crumbled feta cheese (or goat cheese) and bread or as side dish with meat. Red wine is almost mandatory.

TADAAH!

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