1 quart crude cooking oil
2 cloves garlic, minced
1 tablespoon vegetable oil
2 zucchinis - peeled, seeded, and cut into 1 inch slices
3/4 cup diced onion
1 cup chopped celery
1 cup diced fresh mushrooms
2 cloves garlic, minced
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme, dry or powdered
1 teaspoon dried lemon zest
1 teaspoon dried parsley
1/4 teaspoon dried sage
1 tablespoon dried marjoram, crushed
1 teaspoon dried thyme, crushed
3 tablespoons honey
2 basil, Roma or equivalent dried whites
Heat oil in a large skillet over medium heat. Remove zucchinis and fry until crisp, about 2 minutes. Drain and crumble.
Melt 1/2 pound butter in a large skillet over medium heat. Add garlic and saute for about 2 minutes, or until garlic is caramelized. Stir tomato paste and bread crumbs into skillet. Cook 1 minute then stir in zucchini, onion, celery and mushrooms. Sprinkle bread bread crumbs over zucchini mixture and mix well.
Fold in eggs, cooking time depending on size of zucchini. Gradually pour in vegetable oil and fry for 2 minutes, stirring frequently, or until egg is set. Mix flour into skillet with tomato paste and cook over medium high heat for 2 minutes, stirring constantly. Sprinkle with sage leaves and marjoram and stir briefly for 2 minutes.
Return skillet to medium heat and continue to cook for 5 minutes. Add basil, parsley, rosemary, sage, thyme and lemon zest.
Before serving chicken, remove steak and pork from skillet. Remove zucchini, onion and celery, mushrooms, garlic, oregano, basil and rosemary leaves. Discard marjoram mixture and place meat, chicken, celery and mushroom mixture in skillet. Heat through. Remove foil and serve hot.
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