cod in green sauce, zucchini-tomato-basil trifolati

zucchini_teenagers

 

  • cod fillet from PE & DD Seafood, slowly sautéed for a few minutes along with a minced clove of garlic which had been begun to color in the oil, then flipped, with a generous amount of chopped parsley from Keith’s Farm added to the pan, and cooked  a few more minutes until done.  The recipe is described by Mark Bittman, in “Fish”, as a ‘Basque staple’. It’s as simple as it is delicious.
  • zucchini trifolati, with two kinds of cherry tomatoes and chiles, finished with basil and allowed to sit for ten minutes or so, after a recipe in “Italian Too Easy“.  The sweet teenaged zucchini were from Berried Treasures, the Sun Gold tomatoes from Tamarack Hollow Farm, the red the cherry tomatoes from Keith’s Farm, and the Gotham Greens basil from Whole Foods.
  • slices of crusty Truccio Saré from Sullivan Street Bakery down the street.
  • the wine was a Spanish white, Naia 2013 D.O.C. Rueda, from Verdejo old vines.

cod_zuc_tom_trif