Wednesday, October 9, 2013

@ Union Square Market..

2 small yellow &
2 green zuchini cut in 1" 1/2 rounds
3 ripe sliced heirloom tomatoes
10 small basil leaves,
3 crushed garlic cloves
1tbls balsamic (reduction)
3 tbls Aged grated Asiago:

preferrably in cast iron pan
heat 1tbls olive oil & cook garlic 'till 'golden' ..careful don't burn
add zuchini and turn up heat
lightly caramelize then
after 3 minutes shut off flame
carefully add (uncooked) tomatoes
to the pan,
'shred' in basil, toss w balsamic reduction
& finally sprinkle on Aged Asiago
let sit for a minute:
grab crust of bread, pour
glass of red wine...