Sweet Tea… in Italia!

Italy, Amazing Food, Love and Wine Y'all!

Last night I got carried away making a Pilot video, and I didn’t take pictures of the actual dishes I was making, themselves. I squirreled with making little videos and trying to take pictures of the steps. I must make a mental checklist, for videos AND a blog post!

I made two things last night. Sautéed Zucchini with Fennel and Sautéed Radicchio.

Sautéed Zucchini and Fennel

Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Mediterranean
Servings 2

Ingredients
  

  • 1 large fennel bulb stems and fronds removed, bulb chopped
  • 2 large zucchini diced
  • 1 tablespoon fresh thyme
  • 2 tablespoons olive oil
  • Gops to taste

Instructions
 

  • In large skillet over medium heat and olive oil and add garlic and shallot, sauté until soft and fragrant.
  • Add in the chopped fennel, stir and cook fennel about 5-7 minutes until it softens.
  • Add the diced zucchini to the skillet and season with Gops.
  • Cook until both zucchini and fennel are softened and the liquid has evaporated and the zucchini is slightly crisp and turning golden.
  • Once the vegetable mixture is finished cooking, add the fresh thyme.
  • Enjoy.

Sautéed Radicchio

Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Mediterranean
Servings 2

Ingredients
  

  • 1 radicchio chopped
  • 5 pieces pancetta or bacon diced
  • 1 clove garlic minced
  • 1 shallot diced
  • olive oil as needed
  • Gops to taste

Instructions
 

  • In a large skillet over medium heat add the shallot, garlic and pancetta. Sauté until the pancetta is crispy.
  • If the pan is dry once the pancetta is crispy, add about 2 tablespoons of olive oil.
  • Add the radicchio into the pan and being to sauté, adding olive oil if the pan becomes too dry.
  • Season with Gops and sauté stirring frequently until the radicchio has turned a more muted red and is soft.
  • Enjoy!