For 4
from Pasta! by Evelyn Gendel, Pasta!, 1966, New York: Simon & Schuster, p. 42
1 pound zucchini
4 TBS butter
1 cup hot bouillon
1-2 tsp lemon juice
pepper, nutmeg
a handful of chopped parsley
1-2 TBS cream (optional)
- Thinly slice or chop the zucchini.
- Heat the butter in a saucepan, add the zucchini and stew gently over a low heat until they are very soft, nearly melted (15-20 minutes).
- Stir in the hot bouillon, and season with lemon juice, pepper, and a dash or two of nutmeg.
- Add parley and simmer, covered, for another 5 minutes.
- If you like, stir in a spoonful or so of cream, and serve at once over hot, drained egg pasta.
Stanley Tucci's CNN series, Searching for Italy certainly charms our palates. Here's a spaghetti alle zucchine recipe from the Amalfi Coast that promises to compete with the previous recipe I posted: Lo Scoglio, Massa Lubrense - Spaghetti alle zucchine
ReplyDeleteRecipe courtesy of Tommaso de Simone (chef)
Chef Tommaso de Simone of Lo Scoglio celebrates the fabulous flavors of the Amalfi Coast by using fresh local fish and seasonal produce from the family farm at this stunning seafront restaurant. His recipe for spaghetti served with sweet zucchini, savory parmesan and aromatic basil is the perfect example of quality ingredients carefully combined with love and attention.
Serves 4
Ingredients
400g / 14 oz spaghetti
6 medium zucchini
Grated parmigiano reggiano (preferably aged 2 years)
1 bunch fresh basil leaves
Sunflower oil, for frying
Salt
Black pepper (optional)
Instructions
Heat a generous amount of sunflower oil in a large saucepan.
Slice the zucchini into thin rounds and then fry in the hot oil until they begin to turn golden. Drain the zucchini with a slotted spoon, place in a bowl and leave in the fridge for at least two hours to rest and soften.
When you are ready to prepare the dish, bring a large pot of salted water to the boil and cook the spaghetti until al dente.
Heat the rested zucchini in a large frying pan along with 2 ladles of the spaghetti cooking water and season with a pinch of salt and freshly ground black pepper if desired.
Drain the spaghetti and add to the pan with the zucchini. Remove the pan from the heat, add a couple of handfuls of grated parmigiano reggiano and toss everything together well.
Divide into portions, sprinkle each bowl with more parmigiano reggiano and top with a few fresh basil leaves before serving.