Ingredients: 3 small zucchini, about 1 pound total 4 ripe plum tomatoes, sliced 1/4 cup finely chopped onion 1 hard-boiled egg, coarsely chopped 8 flat anchovy fillets Salt and freshly ground pepper to taste 1 tbls red wine vinegar 3 tbls olive oil 2 tbls chopped fresh parsley or basil Directions:1. Trim the ends of the zucchini and cut them slightly on the bias into 1/4-inch thick slices. Drop the slices into boiling salted water. Let them simmer half a minute. The zucchini should remain crunchy. Drain and let cool. 2. Arrange the zucchini and tomatoes in alternate patterns in a round dish. Sprinkle with the onions and chopped egg. Arrange the anchovy fillets on top. Sprinkle, with salt, pepper, vinegar and oil. Add the parsley or basil and serve. |