Let’s face it, zucchini is versatile because on it’s own it has very little flavor. This is why it is a perfect vegetable that we can add to cakes, muffins, stir-fry, pasta etc. I’ve even had it on pizza…I loved it!
Yesterday I made one of my favorite zucchini recipes from The American Academy in Rome VERDURE cookbook. Verdure is the Italian word for Vegetables. The Academy is yes, actually in Rome. John and I visited this wonderful institution a couple of years ago while I was attending the Culinary Institute of America-Greystone. The Rome Sustainable Food Project (RSFP) was founded by Alice Waters in 2007. It is an Academy for Artists and Scholars and a beautiful setting. The RSFP uses seasonal produce from it’s gardens as well as local farmers and organic suppliers. My little VERDURE cookbook is divided by the seasons so for “ESTATE” (summer) you can imagine the zucchini being in abundance. This recipe turns the blah into ah! Wine recommendations would be a vivacious Sauvignon Blanc or even a slightly creamy Chardonnay.
Zucchine Saltate Con Gremolata
Pan-Fried Zucchini With Garlic, Parsley & Lemon Zest.
- 20 sprigs parsley – picked & finely chopped, about 6 tablespoons
- 2 garlic cloves minced
- Zest of 1 lemon
- Salt & freshly ground black pepper to taste
- 1/4 cup extra virgin olive oil
- 2 lbs zucchini cut into 1-inch dice
- In a small bowl, combine parsley, garlic, and lemon zest. This is your Gremolata. Add salt and pepper, set aside.
- Heat olive oil and add zucchini in large skillet over medium-high heat. Saute zucchini for about 15 minutes or until soft and golden brown.
- Add Gremolata mixture to pan and toss well. Let Gremolata sizzle in pan for about 30 seconds, then turn off the heat. Adjust seasoning with salt and pepper to taste. Serve immediately.
Pasta, the ultimate comfort food. I have several years of Bon Appetit magazines filed by month rather than by year. So for instance all of my May issues are all together etc. I like to arrange my cooking magazines this way so I can look through recipes that will be seasonal to our local Farmer’s Market produce. I had this brainstorm a few years ago and it’s worked out really well. So this month I am seeing lots of recipes for Fava Beans. It’s a fun way to organize and categorize.
So the other day I was perusing through the May issues and saw a recipe from Sardina which is an island in the Mediterranean and known for their love of Pecorino cheese.
This pasta dish is hearty and almost like a comforting goulash. Is perfect accompanied with a green salad.
The ingredients are actually pretty basic and pantry friendly. With the exception of the Saffron threads, I bought mine at Trader Joe’s that didn’t break the bank. What’s missing from my mise en place are the bay leaves. Oops, I caught that after I took the picture and it was too late to take another one. Oh well, it’s in the recipe to follow.
After my pork was browned, I did take away most of the grease. The recipe does not say to, but we try and stay away from as much of the rendered fat as possible.
Yum, just hanging out in the pan for a bit to blend the flavors and then add the pasta.
Paired with a bottle of Sangiovese, it was delicious comfort food.
Saffron Pasta with Pork and Tomato Sauce
Sauce can be made 2 days ahead
– 2 tablespoons olive oil
– 3 ounces pancetta or bacon, finely chopped
– 1 medium onion, finely chopped
– 1/4 cup chopped fresh Italian parsley
– 1 pound ground pork
– 1 28-ounce can crushed tomatoes with added puree
– 2 bay leaves
– 2 teaspoons chopped fresh sage
– 12 ounces gnocchi-shaped pasta, orecchiette or medium pasta shells
– 1 1/2 teaspoons saffron threads, crumbled
– 1 cup freshly grated pecorino cheese
Heat oil in heavy large skillet over medium heat. Add pancetta; saute until fat is rendered, about 3 minutes. Add onion and parsley and saute until onion is soft, about 5 minutes. Add ground pork and saute until brown, breaking up with back of fork, about 8 minutes. Stir in crushed tomatoes bay leaves and sage. Reduce heat to medium-low and simmer until sauce thickens and flavors blend, stirring occasionally, about 25 minutes. Season sauce to taste with salt and pepper.
Meanwhile, bring large pot of salted water to boil. Add pasta and saffron and cook until pasta is just tender but still firm to bite. Drain. Return pasta to pot. Add sauce and 1/2 cup cheese and toss to blend. Transfer to bowl. Sprinkle with remaining 1/2 cup cheese and serve.