by Gwyneth Paltrow
Gwyneth's recipe was published in Food and Wine Magazine April 2011.
Ingredients:
1 pound small zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour (I used about half this amount)
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 pound spaghetti (I used wheat noodles)
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving (I would use the Parm that you can purchase grated or if you have a hancy pants food processor you can do it your self. I shredded mine and it really did not incorporate very well. I had several melted clumps and alot left on the bottom of the pan)
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving
Directions:
In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.
Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot (the next time I make this dish I will not add back to the pan as most of the cheese stayed there) and toss with the 1 cup of cheese, the basil and a generous pinch of pepper (I also grated lemon zest). Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.
Gwyneth's recipe was published in Food and Wine Magazine April 2011.
Ingredients:
1 pound small zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour (I used about half this amount)
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 pound spaghetti (I used wheat noodles)
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving (I would use the Parm that you can purchase grated or if you have a hancy pants food processor you can do it your self. I shredded mine and it really did not incorporate very well. I had several melted clumps and alot left on the bottom of the pan)
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving
Directions:
In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.
Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot (the next time I make this dish I will not add back to the pan as most of the cheese stayed there) and toss with the 1 cup of cheese, the basil and a generous pinch of pepper (I also grated lemon zest). Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.
I have wanted to try this recipe for awhile. Recently G-Daddy was kind enough to bring me fresh zucchini from his fabulous garden, perfect opportunity! Honestly I rarely cook during the week anymore. Between working, trying to exercise and watering the yard/gardens/containers I do not have the time. If I am lucky, I am finished with these things around 7:30. But I am going to attempt to be better about that. Some rain would certainly help! This dish was very good, SO different and easy! It was not heavy at all! Enjoy!
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