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Braised Cucumbers

I first fell in love with this recipe about 5 years ago when I received Mastering the Art of French Cooking by Julia Child…and at the same time had a garden that was overflowing with cucumbers! I love the flavors in this recipe - It’s rich, buttery, tangy, has the perfect amount of salt and just a hint of sweetness. It is very unique! It feels very special for me too because it’s only something I make during the summertime when the garden is dishing out cucumbers faster than they can be eaten fresh!

BRAISED CUCUMBERS

THE RECIPE -

  • 6 cucumbers, about 8 inches long

  • 2 tablespoons white wine vinegar

  • 1 1/2 tsp salt

  • 1/8 tsp sugar

  • 3 tablespoons melted butter

  • 1/2 tsp fresh basil, chopped

  • 2-4 tablespoons chives (original recipes uses green onions) minced

  • 1/8 tsp black pepper

THE PREPARATION -

  1. Peel the cucumbers and cut in half lengthwise. Scoop out the seeds with with a spoon, cut into lengthwise strips and then cut the strips in half. Blanch the cucumbers by cooking for 1 minute in boiling water, drain.

  2. In a medium sized bowl, toss the cucumbers with vinegar, salt, and sugar. Let stand for 30 to 40 minutes, drain and pat dry with a towel.

  3. Toss the cucumbers in a baking dish with the melted butter, basil, chives, and pepper. Bake in a 375 degree oven for 45 minutes to1 hour, tossing 2-3 times during the cooking process. Cook the cucumbers until they are tender but still have some texture to them. You don’t want them mushy!

  4. Serve warm and enjoy!!

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