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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

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


Neno

I can be reached by phone or text 8am-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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Zucchini “Pasta” with Fresh Tomato Sauce

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Zucchini “Pasta” with Fresh Tomato Sauce Empty Zucchini “Pasta” with Fresh Tomato Sauce

    Post by Lobo Sun 31 Jan 2016, 3:37 pm

    Zucchini “Pasta” with Fresh Tomato Sauce Img57l
    Zucchini “Pasta” with Fresh Tomato Sauce
    Zucchini “Pasta” with Fresh Tomato Sauce Translucent
    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.






    • 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

    Zucchini “Pasta” with Fresh Tomato Sauce Wine-pairing-icon-red

    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).
    • Back to top
      Current date/time is Fri 26 Apr 2024, 11:50 pm