Carote e Zucchini in Stufato
From Ars Cookbook
(Redirected from Braised Carrots and Zucchini)
Submitted by MichaelC
(braised carrots and zucchini)
My variation on a traditional italian recipe.
Contents |
Ingredients
- extra virgin olive oil
- 4 oz pancetta, cut into small pieces (you can also use unsmoked bacon)
- 1 yellow onion chopped
- 1 garlic clove, chopped
- 1lbs carrots, peeled and sliced 1/2 thick (you can use the mini peeled carrots you find bagged in markets)
- 1 zucchini, sliced
- handful of chopped fresh flat leaf parsely
- 1/3 cup light meat stock (you can use chicken stock instead). Have more stock on hand for adding as you cook.
- salt and freshly ground pepper
Cooking Tools
- skillet
- spoon
- knife
- cutting Board
Preparation
Directions
In a skillet over low heat, warm the olive oil. Add the pancetta, onion and garlic and fry gently, stirring frequently, until the onions are translucent, maybe about 5 minutes. Add the carrots and zucchini and parsely and stir well.
Cook gently for 20 minutes or more, adding just enough of the stock to keep the carrots and zucchini moist. Season to taste with salt and pepper.
Spoon veggies into a serving dish and serve hot.
