The zucchini pasta is almost exactly what I make. Frequently! I reverse-engineered the recipe after watching dinner being made on an Italian walking holiday, and had always assumed it was a traditional recipe from the family of our fabulous local cook.
Well, I love this story! It's also similar (though less involved) to one I saw watching Stanley Tuuchi's travel/food show about Italy. In that one though, they first fry the zucchini, then let it sit overnight, before making the sauce. I love how quick and simple this version is!
The zucchini pasta looks great - love Perelman's no fuss approach. But...risotto! My favorite has for years been a fennel risotto from a decades-old cookbook (I think it's Cooking for Friends by Jane Grigson). I have to try yours.
I think it makes a difference if you can get the right size and variety of zucchini, too. I originally saw it done with light green small zucchini, which i can sometimes get. More usually I can get the dark green ones which aren’t quite as good, i don’t think, although at least i can get smallish ones here.
Well, salad is probably a grandiose term .. it's really just the best tomatoes I can get, chopped up, with vinegar -- red wine or balsamic -- and a hefty pinch of sea salt. If I'm feeling fancy, a chopped herb from the garden on top!
The zucchini pasta is almost exactly what I make. Frequently! I reverse-engineered the recipe after watching dinner being made on an Italian walking holiday, and had always assumed it was a traditional recipe from the family of our fabulous local cook.
Well, I love this story! It's also similar (though less involved) to one I saw watching Stanley Tuuchi's travel/food show about Italy. In that one though, they first fry the zucchini, then let it sit overnight, before making the sauce. I love how quick and simple this version is!
The zucchini pasta looks great - love Perelman's no fuss approach. But...risotto! My favorite has for years been a fennel risotto from a decades-old cookbook (I think it's Cooking for Friends by Jane Grigson). I have to try yours.
The lace top is looking glorious.
Quick and simple wins for me too.
I think it makes a difference if you can get the right size and variety of zucchini, too. I originally saw it done with light green small zucchini, which i can sometimes get. More usually I can get the dark green ones which aren’t quite as good, i don’t think, although at least i can get smallish ones here.
Of course now I need to know your recipe for fresh tomato salad! Including the dressing, please! 😉
Well, salad is probably a grandiose term .. it's really just the best tomatoes I can get, chopped up, with vinegar -- red wine or balsamic -- and a hefty pinch of sea salt. If I'm feeling fancy, a chopped herb from the garden on top!