2022 Giro d’Italia - Stage 10: Pescara to Jesi.
Today’s stage started in a lovely town named Pescara. Megan and I used Pescara as a lunch stop on our 600+ km long trek from Alberobello (down in Puglia) to Tenuta di Murlo in Perugia (Marche region). Lunch stop is a funny term because it was anything but a typical pit stop. We went to Carlo Ferraioli on a Sunday afternoon, had some Prosecco and a lovely bottle of Abruzzo Trebbiano along with some really lovely seafood options. We even took advantage of our proximity to the water, making a quick wardrobe change in the car, “bypassed” a little private beachfront security, and jumped into the Adriatic Sea before getting back in the car to finish our day trip.
I really wanted to make langoustine for this stage (think a cross between a baby lobster and a large shrimp, if unfamiliar), but it is too damn hard to acquire. This is the 2nd or 3rd time I’ve tried to purchase the crustacean with no luck. Instead, I went with this zucchini preparation below, which is funny because I completely forgot one of our lunch entrees had zucchini, until I was just going through photos for this blog post. This is a fun and innovative way to prepare zucchini which are ubiquitous in the summer and fall. The anchovies provide depth while the capers help deliver a surprising, ocean-bright twist on this otherwise plain vegetable.
Zucchini with Anchovies and Capers
adapted from Lidia Cooks from the Heart of Italy, Lidia Bastianich
4 zucchini
2 garlic cloves
2 tbsp extra-virgin olive oil
1 tsp anchovy paste
Sea salt
2 tbsp nonpareils capers, drained
Trim the ends from your zucchini, then cut them into ½-inch thick planks, and into ½-inch thick sticks and cut the long strips in half. Reserve.
Crush two garlic cloves (or use a press) into a skillet filled with the evoo and heat the pan over medium heat. Once the garlic is sizzling and fragrant, add in the anchovy paste and stir to break up in the oil.
Add in the prepared zucchini, with a light pinch of sea salt, and toss to combine with the oil. Cook for about 10-12 minutes, tossing occasionally, until softened and beginning to brown, but not falling apart.
Then, toss in the capers and heat through, about a minute. Taste one zucchini stick to see if any more salt is needed. It most likely won’t with the anchovies and capers!
Serve immediately or at room temperature.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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