| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
Frugal03 |
5 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 2 |
|
Garlic cloves; crushed |
| 2 |
sm |
Zucchini; sliced thin |
| 10 |
oz |
Frozen Italian green beans – (1 pkg); thawed and drained |
| 1 |
tb |
Tomato paste |
| 1/4 |
c |
Beef stock; fresh or canned |
| 1/8 |
c |
Tawny port wine |
| 1 |
ts |
Oregano |
| 1 |
md |
Onion; sliced |
| 1/2 |
c |
Cherry tomatoes; cut in half and |
|
|
Drained for 1/2 hour |
|
|
Freshly-ground black pepper; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
Heat a wok and add the olive oil and garlic. Add the zucchini and the
beans, carefully drained and dried with paper towels. Toss in the oil for 5
minutes. Mix together the tomato paste, beef stock and port wine. Add,
along with the oregano, onion and tomatoes. Add salt and pepper to taste
and cover the pan. cook for 3 more minutes and serve.
Comments: The North Beach area of San Francisco is as Italian as you can
get in this country. I love the place and the food. Chinatown and "Little
City" are back to back, so there is a bit of sharing in the cooking
techniques. This dish was suggested by Mary Etta Moose of the Washington
Square Bar and Grill.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-12-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-28-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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