Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Zucchini “Pasta” with Fresh Tomato Sauce

Share

Lobo
Moderator
Moderator

Posts : 19864
Thanked : 954
Join date : 2013-01-12

Zucchini “Pasta” with Fresh Tomato Sauce

Post by Lobo on Sun 31 Jan 2016, 1:37 pm


Zucchini “Pasta” with Fresh Tomato Sauce

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 4
Pasta-like ribbons of garden-fresh zucchini, a tangy raw tomato sauce and thin shavings of Parmigiano cheese give this familiar ingredient combination new life. Try to find Parmigiano-Reggiano straight from Italy, which will lend an especially nutty taste to this dish.



  • Printer Friendly Version






  • 96

Ingredients:


  • 4 zucchini, about 2 lb. total
  • 1 Tbs. sea salt, plus more, to taste
  • 4 large ripe tomatoes, about 2 lb. total, diced
  • 2 garlic cloves, minced
  • Leaves from 1/2 bunch fresh basil, cut into thin ribbons
  • 3 Tbs. extra-virgin olive oil
  • Generous pinch of freshly ground pepper, plus more, to taste
  • 1 small chunk Parmigiano-Reggiano cheese


Wine Pairing

This pairs well with juicy, full-bodied red wines from our Wine Club.

Directions:

Using a mandoline, a sharp knife or a very sharp vegetable peeler, cut each zucchini lengthwise into slices about 1/8 inch thick. Carefully place the slices in a large bowl, sprinkle with the 1 Tbs. salt and toss gently to coat. Line 1 or 2 baking sheets with paper towels. Transfer the salted zucchini slices to the prepared sheets, arranging them in a single layer, and let stand for 20 minutes. Turn the zucchini slices over and let stand for 10 minutes more, then gently rinse under cold running water. Using a clean kitchen towel, pat the slices dry, then arrange them in a loose mound on a serving platter.

In a large bowl, combine the tomatoes with their juices, garlic and basil and toss gently to mix. Stir 2 Tbs. of the olive oil and a generous pinch each of salt and pepper into the tomato mixture.

Drizzle the remaining 1 Tbs. olive oil over the zucchini and top with a few grinds of pepper. Spoon the tomato mixture evenly over the zucchini.

Using a vegetable peeler, cut several shavings of Parmigiano-Reggiano over the top of the dish. Serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).

    Current date/time is Tue 24 Jan 2017, 5:29 pm