When I saw this original way to prepare zucchini as a side dish on the blog of my Italian blogging friend Bea, I knew I had to try it. I’m glad that I did, because it is absolutely wonderful. Zucchini is thinly sliced with a vegetable peeler, and then stir-fried with slivered almonds. It was a wonderful contorno to pork tenderloin with a balsamic reduction. The texture is very different from other ways of preparing zucchini. I will definitely make this again, and since it is so original it is also nice for dinner parties! Grazie, Bea. The only drawback is that it takes a couple of minutes to ‘peel’ the zucchini. Bea used parsley, but since I was out I used thyme instead.
1 large zucchini, about 400 grams (.9 lb)
1 Tbsp slivered almonds
1/2 Tbsp thyme leaves
2 Tbsp extra virgin olive oil
salt and freshly ground black pepper
Season with salt and freshly ground black pepper to taste.
Tournedos Rossini is a steak of beef tenderloin (also known as filet mignon) with foie gras and a madeira demi-glace sauce. It is even better with some freshly shaved truffle on top. It’s become a tradition to prepare it every year around Christmas time.It is one of my favorite dishes and I still remember tasting it for the first time on June 17, 2003 at Auberge du Falkenstein in Philippsbourg (north-east of France). It was good there were hardly any other guests around, because the noises I was making while eating this might have caused other people to think we were doing something else rather than eating. It was THAT good.