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Pianta (o meglio talli) della zucchina ripassata in padella



During my participation in the Weekend Herb Blogging I fished out this post .
... unfortunately, time is running out and I'm forced to use the old photos ... though I would like to use a new (ok, that is it not time to zucchini)
just learned that her friend Cynthia had hosted this event , I decided to participate and this recipe seems to be the most suitable for its use of unusual what now is thrown after harvesting the zucchini .....



preparation is simple ...
Clean the vegetables, keeping the leaves, small zucchini attached, and the most tender parts of stems that are "fashion" as you would with celery and eventually split into two, for both the long and wide.
wash and blanch it in boiling salted water, until it is softened the thorniest part of the stems (once prepared, this will be the tastiest part, because rough to retain the dressing), drain well.
In a large skillet, sauté garlic, olive oil and pepper, then add the vegetables and sauté, stirring constantly with a wooden fork, add salt if necessary.

This recipe is in the WHB # 266 hosted by

of Cynthia Cindystar
With Haali , international organizations, to
Brii , organizer Italian, and
Kalyn, the founder of the event.