The use of raisins and pine nuts in lightly sweet-and-sour sauces probably came to Sicily from Turkey; these ingredients also turn up in the cooking of Venice, long a commercial gateway to Turkey and the East, but less commonly in the anchovy-and-tomato sauces that are so fundamental to the Sicilian kitchen. Note that the zucchini in this dish is cooked rather soft, in the traditional Italian manner; if you want a more contemporary crisp product, add the zucchini toward the end for a quick cooking in the thickened sauce.

　　

Ingredients

Serves 4 to 6

　　2 to 3 tablespoons olive oil

　　3 large cloves garlic, very thinly sliced

　　4 small-to-medium zucchini, trimmed and cut into slices about 3/8 inch thick

　　2 medium tomatoes, coarsely chopped

　　1 teaspoon anchovy paste

　　2 tablespoons golden raisins

　　1 tablespoon red wine vinegar

　　several good grinds black pepper

　　1 tablespoon pine nuts, lightly toasted

　　

Step 1

Heat the oil in a medium skillet and sauté the garlic over moderate heat, stirring, just until the garlic begins to turn golden and becomes aromatic. Do not allow the garlic to overbrown.

　　

Step 2

Add the sliced zucchini and sauté for a few minutes, stirring.

　　

Step 3

Add the tomatoes, anchovy paste, raisins, and vinegar. Mix well, then cook over moderate heat, stirring occasionally, for about 10 to 12 minutes, until the sauce has thickened and most of the liquid has cooked away.

　　

Step 4

Stir in the black pepper and pine nuts. Serve warm or at room temperature.

　　Crossroads CookingViking