CookTeaser

A CookTale

If I had an official title it would be Pasta Hunter. For me, no other food offers as many delicious possibilities and variations. After another delightful tour of the Saugerties Farmer’s Market, I was primed for “pasta tonight”, and Cathie was at a family “do” in PA., not due home until sixish. My countertop was laden a with multitude of volunteers. What you see above won the beauty contest. I’ve come a long way from that Bronx childhood special, Mueller’s Spaghetti with DelMonte Tomato Sauce.

INGREDIENTS

4 Ounces of Pappardelle
Basil Oil (recipe follows)
2 TB of EVOO
2 Small Zucchini, thinly sliced
6 Zucchini Blossoms, sliced in half (optional but desirable)
2 Ounces of Ricotta Salata, diced
A pinch of Red Pepper Flakes
Salt & fresh Pepper
12 Opal Basil Leaves, halved (if unavailable use green basil)

METHOD

1. In a large deep-sided skillet, heat the 2 TB of EVOO. Add the Zucchini, season with Salt, Pepper & Red Pepper Flakes. Cook for 1 or 2 minutes. Turn off the heat.
2. Bring a pot of salted Water to a boil. Add the Pappardelle & simmer for the recommended time of 7 minutes for al dente.
3. Drain the Pappardelle & add it to the skillet with the Zucchini & seasonings. Add the optional Zucchini Blossoms, the Ricotta Salata & gently stir together with 2 spoons. Add the Opal Basil Leaves & If necessary a dash of pasta water.
4. Plate & top each serving with a TB of Basil Oil.

RECIPE Basil Oil

INGREDIENTS

12 Basil Leaves, chopped
1 Garlic Clove, minced
1/2 tsp of Lemon Zest
1/3 Cup of EVOO
Salt & Pepper

METHOD

In a small dish stir together the Basil, Garlic, Lemon
Zest & EVOO. Add Salt & Pepper & set aside for about 20 minutes to allow the ingredients to come together.