SPAGHETTI WITH FRIED ZUCCHINI

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Spaghetti With Fried Zucchini image

Spaghetti con Zucchinne Fritte Recipe courtesy Mario Batali Show: Molto Mario Episode: The Spanish Influence Recipe Summary Difficulty: Easy Prep Time: 25 minutes Cook Time: 25 minutes Yield: 4 servings

Provided by Phil Franco

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 whole zucchini
1 cup extra virgin olive oil
4 garlic cloves, thinly sliced
2 scallions, sliced
3 tablespoons red wine vinegar
1 lb dried spaghetti
salt and black pepper
2 tablespoons salted ricotta cheese, grated
1/4 cup grated pecorino cheese
1 pinch red chili pepper flakes, chopped or 1 pinch fresh parsley leaves, for garnish

Steps:

  • Wash and dry the zucchini and trim the ends. Slice zucchini into thin disks about 1/4-inch thick. Set the zucchini slices aside.
  • In a large saucepan, heat the olive oil, add a layer of zucchini and cook or "poach" like chips. Remove zucchini and drain. Repeat with remaining zucchini.
  • Place zucchini into a serving bowl.
  • Add the garlic and scallions to the saucepan and cook until they are soft and golden brown. Add the red wine vinegar and let cook until the vinegar evaporates, about 2 minutes.
  • Toss into the bowl with the zucchini.
  • Fill a heavy-bottomed saucepan with 6 quarts water and bring to a boil. Add 2 tablespoons salt, stirring to dissolve. Cook the spaghetti according to the package directions, until tender but still al dente. Drain the pasta.
  • Toss the pasta with the zucchini, and add salt and pepper, to taste. Add the ricotta and the Pecorino.
  • Serve immediately garnished with red chili flakes and chopped parsley.

Nutrition Facts : Calories 935.8, Fat 56.9, SaturatedFat 8.4, Cholesterol 3.8, Sodium 24.8, Carbohydrate 90.2, Fiber 5, Sugar 3.9, Protein 17.2

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