ZUCCHINI HASH

ZUCCHINI HASH image

Yield 4 servings

Number Of Ingredients 15

FOR THE BLACK-OLIVE BAGNA CAUDA:
1/4 cup salted anchovies, boned and rinsed
1/4 cup garlic, minced
1/4 cup salt-packed capers, rinsed
1/4 cup oil-cured olives
1/2 cup butter
1/2 cup extra-virgin olive oil
FOR THE ZUCCHINI HASH:
3 small or 2 medium Romanesco zucchinis (available at Yuno's farm stand at the Greenmarket)
1 large red bell pepper
1 medium onion
1 tbs. extra-virgin olive oil
2 tbs. basil, chopped
4 eggs
Salt and pepper to taste

Steps:

For the bagna cauda: Preheat oven to 200 degrees. (1) Place the anchovies, garlic, capers, and olives in mortar and pestle, and mash to a smooth paste. In a sauce pot, combine paste, butter, and olive oil, and place in oven for at least 2 hours. Keep warm until ready to serve, and save remainder for future use, such as an accompaniment to roast lamb or a dip for crudites. For the hash: (2) Dice the zucchini, pepper, and onion. In a large cast-iron skillet over medium heat, heat olive oil. Add onion and pepper, and cook until onion becomes golden brown and tender. Add zucchini, and cook until lightly browned and al dente. Season with salt and pepper. Toss with basil and transfer to plates. (3) Serve hash topped with sunny-side-up eggs, each drizzled with a spoonful of bagna cauda. Serves 4.