Is anyone around that has made the Briami? I just got it out of

[orchid]

the oven and scooped it out into a bowl without the juice. There is a lot of juice, over a cup, but I'm not sure if it is supposed to be in it when it's finished? Juice or no juice?

 

[angak1]

we dunk bread in the juice, or over potatoes/rice. good stuff.

 

[orchid]

Oh thank you! John loves it and those are great ideas.

 

[charley]

Evelyn serves it with a baguette for the juices--DEElicious.

 

[heather_in_sf]

I second the bread. Seriously good to dip that amazing juice.

 

[marilynfl]

Damn. You're going to convince me to buy potentially bitter zucchini, aren't you.

 

[angak1]

I find the yellow crookneck nice and virtually the same in cooking. I also add eggplant to Briami.

 

[charley]

Actually I think this recipe is a pretty good use for zukes that

are larger--not gigantic, of course. But you can chunk them up and they cook down well.
LOVE this recipe.