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| What You Need: |
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1 large firm ripe zucchini (about 1 pound)
1 large firm ripe yellow straightneck squash (about 1 pound)
5 cups chicken stock, fresh or canned
2 celery tops, 8 fresh parsley sprigs and 1 medium-sized bay leaf, tied together with string
¼ cup distilled white vinegar
¼ teaspoon salt
1/8 teaspoon ground white pepper
2/3 cup olive oil
1 canned pimiento, drained and cut lengthwise into 1/8-inch-wide strips
8 flat anchovy fillets, drained
Sprigs of watercress for garnish
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| How To Cook: |
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1. Using a vegetable brush, scrub the zucchini and straightneck squash thoroughly under cold running water and pat them dry with paper towels. With a sharp knife, remove the stems and cut both squash in half crosswise. Then slice each half lengthwise into eight thin strips.
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2. In a heavy 3- to 4-quart saucepan, bring the chicken stock and the tied celery leaves, parsley sprigs and bay leaf to a boil over high heat. Add the squash, cover the pan partially, and reduce the heat to moderate.
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3. Cook for about 5 minutes, or until a slice of squash shows only slight resistance when pierced with the point of a small sharp knife. Pick out and discard the tied herbs and drain the squash in a sieve or colander. (If you like, you may drain the stock into a bowl and reserve it for another use.)
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4. Meanwhile, combine the vinegar, salt and pepper in a deep bowl and stir with a wire whisk until the salt dissolves. Whisking constantly, pour in the olive oil in a slow, thin stream and beat until the marinade mixture is thick and smooth.
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5. Taste for seasoning. Add the squash and turn the pieces about gently with a spoon to coat them evenly. Then cover the bowl tightly with foil or plastic wrap and marinate the squash in the ref rigerator for about 12 hours or overnight.
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6. To serve, transfer the squash to a chilled platter with a slotted spoon. Moisten the squash with a few spoonfuls of the marinade and arrange the pimiento strips and anchovies attractively on top. Garnish the platter with watercress and serve at once.
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