Thursday 16 May
While rootling around in the freezer, we
found a packet of Napa sausages we'd bought from Kroger Brothers some time
ago. These used to be our favorite, but
then they started getting overly fatty and salty, so we switched to Linguiça. We forget why we stored these up, but once
defrosted and cooked, they turned out to be back to the high quality we knew
and loved. Only one thing - when you fry
up defrosted sausages, do prick the skins, as it seems the liquid migrates to
one place as it freezes, and makes the sausage skin burst.
We had a couple of zucchini, and
wanted to do something with them that was not the usual. So by consulting both New Joy and Marcella Hazan (who do pretty much the same thing), we
decided to batter-dip and shallow-fry them.
The batter was 1/2 cup flour, 6/8
cup club soda (a driblet more if it seems too thick), 1/4 tsp. salt, and 2
Tbsp. fresh minced parsley, oregano, thyme, and whatever else looked good in
the garden. The zucchini, sliced into 1/4
inch rounds, slid into this, then out, then into hot oil in the pan. Once it was brown, we put it on paper towels
to drain, and salted it. It was just
what we wanted - hot, hearty, and a little different.
Zucchini would also be good sliced
longways, dipped in egg and then seasoned breadcrumbs, and fried as if for
eggplant parmesan. But maybe next time.
No comments:
Post a Comment