Sautéed Cucumbers with Tomatoes and Mint (Cetrioli alla Menta)
Gourmet
Sautéed Cucumbers with Tomatoes and Mint (Cetrioli alla Menta)
Gourmet
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2 tomatoes, peeled, seeded and chopped 4 tablespoons extra virgin olive oil 2 pounds cucumber, peeled, halved lengthwise, seeded and cut into 1/2 inch dice 1/2 cup packed fresh mint leaves Directions: In a colander, sprinkle the tomatoes with salt to taste and let them drain for 15 minutes. In a small saucepan, cook the tomatoes with 1 tablespoon of the oil over low heat, stirring, for 2 minutes. In a large skillet, cook the cucumber in the remaining 3 tablespoons oil over moderate heat, stirring, for 5 minutes, or until it is crisp tender. Season with salt and pepper, and stir in the tomatoes and the mint. Serves 6.
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