Angela's Italian Recipe for Zucchine In Egg Sauce


Ingredients:

For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Zucchine:
1 and 1/2 lbs (675 grams) baby zucchine, sliced
2 egg yolks
2 tablespoons extra virgin olive oil
1 and 1/2 oz (40 grams) butter Juice of 1 lemon, strained 1 fresh flat-leaf parsley sprig, chopped Salt and pepper Directions:

Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.

Lower the heat and simmer gently for about 20-25 minutes.

Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.

Prepare the Zucchine:
Heat the butter and olive oil in a pan.

Add the zucchine and cook over a high heat, stirring frequently, for about 8-10 minutes until golden brown. Heat the vegetable stock in another pan. Pour the hot stock over the zucchine.

Lower the heat, season with salt and pepper and cook until the liquid has reduced. Beat the egg yolks with the lemon juice and parsley.

Pour the mixture over the zucchine, mix well and cook until thickened. Serves 4.

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