Zucchini Tops from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco Ta
When the zucchini plants have finished flowering you are left with little clusters of tiny zucchini and tender leaves sprouting from the top. Before you pull the plants up, nip these tops off; the ...
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Ingredients
- coarse sea salt and freshly ground black pepper
- 2 cloves garlic, finely chopped
- 4 slices bruschetta or polenta
- 4 tablespoons extra-virgin olive oil
- 550 g/1¼ lb zucchini tops
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