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.
Ingredients
Method
- 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.
Ingredients
Method
- 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!