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page 28
tender, drain them, have them slightly browned in melted butter and season with
salt and pepper.
When served in a vegetable dish or placed in a pyramid on a round plate,
sprinkle with grated cheese.
32
FRIED SQUASH
(Zucchine fritte)
The squashes used by Italians for frying and other purposes are very small, and
for this reason they are called "Zucchine" or small squashes. They can be bought
at those shops kept by Italian vegetable dealers that are now to be found in
large number in most American cities and, invariably, in Italian neighborhoods
during the summer season. The "Zucchine" are an extremely tasty vegetable and
they are especially good when fried.
Select the squashes that are long and thin: wash them cut them in little strips
less than half an inch thick. Take away the softer part of the interior and salt
moderately. Leave them aside for an hour or two, then drain them but don't dry
them. Put them in flour and rub gently in a sieve to take away the superfluous
flour: immediately after put them in a saucepan where there is already oil, fat
or butter boiling. At the beginning don't touch them to avoid breaking,
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