The European cookbook for American homes (from Italy, Spain, Portugal and France)

1 garlic clove, minced 1 pound zucchini (Italian 2 tablespoons olive oil squash) Salt and pepper Slowly fry onions and garlic in oil until pale golden. Peel and cut up the tomatoes and add. Simmer. Without peeling, cut young tender zucchini into half -inch slices. Add and simmer 20 minutes. Carefully lift from the bottom and turn when necessary to prevent sticking. Season when half done. ENRICO'S FRIED ZUCCHINI {Zucchini Fritto alia Enrico) il/2 pounds zucchini *4 cup olive oil 1 garlic clove Salt and pepper Slice young tender zucchini very thin without peeling. Heat 2 tablespoons olive oil, crush the garlic clove and add; fry until light brown and remove. Cover bottom of frying pan with zucchini slices and slowly fry on one side, turn and fry on the other side. Season and push to one side of the pan to keep hot and finish cooking. In the empty part of the pan fry more slices, season and place under those already fried. Repeat until all are done. The pan must be a wide one, and the heat must be centered under the part of the pan in which the active frying is being done. After the initial 2 tablespoons of oil the rest is to be added a little at a time as needed. Four tablespoons should be sufficient but more may be necessary for the novice. This is the most delicious of zucchini dishes. ZUCCHINI FRIED IN DEEP FAT Slice young firm zucchini with a potato slicer. Fry in deep fat or oil, drain on absorbent paper, sprinkle with salt, and serve like potato chips. SMOTHERED ZUCCHINI 2 cups zucchini (cut in %-inch 1 small tomato, peeled and dice) sliced 2 tablespoons butter 3 tablespoons beef broth 1 stalk celery, sliced very thin Salt and pepper Fry zucchini in butter for a few moments until partly browned. Add remaining ingredients, cover closely, reduce heat, and simmer until tender. The pan may be wiped with garlic before melting the butter. JERUSALEM ARTICHOKES 1 pound Jerusalem artichokes 2 tablespoons butter 1 tablespoon lemon juice 1 teaspoon minced parsley Salt and pepper 1 cup meat broth Pare artichokes and trim in pear shapes, dropping at once into cold water to prevent discoloration. Set upright and close together in a sauce pan. Sprinkle with lemon juice, seasonings, melted butter and parsley. Pour broth over, cover closely and simmer 30 minutes, basting several times. Serve in a deep dish. Pour liquid over. Thicken with a little flour if desired. CAULIFLOWER ROMAN STYLE (Cavolfiore alia Romagna) i medium-sized cauliflower % cup chicken, veal or pork Y2 onion, minced (minced) 2 tablespoons olive oil Meat broth Vz garlic clove, minced Salt and pepper i large tomato, chopped Grated Parmesan cheese Wash cauliflower in water to which a little vinegar has been added. Separate into flowerets and boil 10 minutes in salted boiling water. Slowly fry onion in oil, add garlic, tomato and meat and fry 10 minutes. Add broth and season; boil 10 minutes longer. Put cauliflower in a wide sauce pan and pour sauce over it. Cover closely and simmer, basting occasionally. Serve on a hot platter and sprinkle with cheese. FENNEL (Finnochio) i heads finnochio i tablespoons bread crumbs *4 cup butter, melted i tablespoon Parmesan cheese i hard-boiled egg Salt and paprika i tablespoon minced parsley