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Thread: Calibasita

  1. #1
    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Calibasita

    4 small zucchini, diced
    2 tsp kosher salt
    2 T bsp olive oil
    1 medium onion, chopped
    1 clove garlic, minced
    4 ears corn, kernels sliced off
    2 plum (Roma) tomatoes, diced
    1⁄2 cup shredded mozzarella or feta (optional)

    1. Place diced zucchini in a colander set over a bowl. Sprinkle with salt; toss and let stand 20 minutes. (This draws the excess liquid out of the zucchini.)

    2. Transfer zucchini to a kitchen towel and pat dry. (This step is optional but worth the time: Drying zucchini prior to sautéing it keeps it from becoming watery, and I think this step removes its occasional bitterness.)

    3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 to 5 minutes until soft. Do not brown.

    4. Add zucchini and corn kernels. Saute 6 to 7 minutes until vegetables are almost tender.

    5. Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender. Remove from heat and stir in cheese if desired.

    Tip: add leftover calibasita to scrambled eggs in the morning for a breakfast burrito. Add a dash of hot sauce, roll it up in a tortilla and hit the road!

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  3. #2
    What's a Budget?
    Join Date
    Jan 2008

    Default Re: Calibasita

    OOH! Sounds so good!

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