Serves 4-6
Ingredients
1 pound fresh zucchini, or 4 zucchini, about 4-5 inches long
1 teaspoon fennel seed
4 tablespoons finely diced red onion
4 anchovies, preferably Ortiz, chopped
4 tablespoons chopped black olives, such as Kalamata or Alfonso
3 tablespoons capers
Pinch red chili flakes
4 tablespoons olive oil
Juice of 1 lemon
Salt and freshly ground pepper
6 basil leaves
Small piece parmesan
Directions
Place the zucchini in a bowl of warm water (this will loosen any residual dirt).
Remove and thoroughly wipe the zucchini with towels. Cut off the ends and cut the zucchini into strips that are about 4 to 5 inches long and 1/8 inch thick. Refrigerate for up to an hour.
In a skillet over medium heat, toast the fennel until it just begins to change color. Immediately transfer to a plate.
No more than 10 minutes before serving, toss the zucchini with the fennel seed, onion, anchovies, olives, capers, chili flakes, olive oil, lemon juice, salt and freshly ground pepper to taste. Tear or chop the basil into the zucchini and add shaved parmesan to taste.
Serve by itself or with swordfish, bass, or salmon.
