I cut my zuke on my mandolin on the setting used for French fries- I then sauteed in a pan with a little oil. I preferred it over the smaller cut, which good too mushy when I cooked it and soaked up the oil too quickly. The French fry size allowed me to cook it a little longer and get a little brown on the sticks.
Served with LizRR's red pepper and tomato puree (half pepper, half tomato) mixed with browned "meatball mix" (pork beef and veal, ground together). It was so delicious I actually felt a little bad eating it! How can it be on plan when it tastes so, so good?
|
