Feeds:
Posts
Comments

Posts Tagged ‘Summer Squash’

IMG_7278

Yes, those are anchovies.

Don’t close your browser in digust, it is going to be alright.  Trust me.

I stumbled upon this recipe while looking for ways to use the zucchini that is now starting to pour in from my CSA.  I’ve used anchovies before, so I’m not bothered by them.  They really do get a bad rap.  In this recipe, they disintegrate into the sauce and the result is a briny, rich taste.  You would probably guess that there were olives in the dish before you guessed a fish.

It’s an easy dish and a good way to use your zucchini.  It was wonderful with a glass of white wine.

Pappardelle with Zucchini, Anchovies and Mint
Food and Wine, January 2002

Ingredients
4 ounces anchovies, drained and minced
1/4 cup finely chopped mint
2 tablespoons snipped chives
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 large garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 1/2 pounds medium zucchini, thinly sliced lengthwise
Coarse sea salt
1 pound dried pappardelle
Freshly grated Parmesan cheese and lemon wedges, for serving

I had some lemon pepper pappardelle from Trader Joes in my pantry, so I used that.  I also substituted a green onion for the chives.

Directions

In a large bowl, mix the anchovies, mint, chives and 2 tablespoons of the oil.

In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the garlic and crushed red pepper; cook over moderate heat until the garlic is lightly golden, about 3 minutes. Add the zucchini, season with salt and cook over moderately high heat, tossing, until crisp-tender, about 5 minutes. 

Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot. Add the zucchini and the reserved pasta water and toss over moderate heat. Transfer the pasta to the bowl with the anchovies and herbs, season with salt and toss well.  Serve right away, passing the Parmesan and lemon wedges at the table. 

IMG_7286

Read Full Post »

So, my camera sucks.

Until I learn how to take lovely pictures of food, I will have to resort to posting my mediocre pictures. I apologize in advance, but I am practicing and hopefully things will get better.

Now, on to my couscous.

We’ve gotten tomatoes, zucchini, and basil in every CSA box so far this summer, and here’s a recipe I invented to use some of them up. It actually makes zucchini taste interesting. The measurements aren’t exact, and really, if you don’t have an ingredient, you can probably skip it (except, obviously, the couscous). Just use what you’ve got.

Ingredients

Zucchini – two small, or one large, diced
Tomatoes – any kind…1 big one, two small, a handful of cherry tomotoes, whatever
Couscous – I love the pearl kind (also called Israeli)… I used two cups
Broth and/or water – however much the package calls for, minus a little bit, like 1/4 cup since the vegetables give off a lot
Olive oil – 1 -2 tablespoons
Red pepper flakes – a tiny pinch or so
Pine nuts
Basil, other herbs, or a spoonful of pesto
Garlic – as much or as little as you like
Salt and pepper
Parmigian cheese

Directions

– Heat olive oil in a heavy pan. Add a pinch of red pepper flakes and the chopped garlic. Saute for a minute or two.

– Add the pine nuts and stir until they are lightly toasted.

– Add the diced zucchini and some salt and pepper. Saute for a few minutes until the zucchini starts to soften. Don’t cook it too long or it will be soggy when the dish is finally done.

– Add the water or broth, and bring to a boil.

– When the water starts boiling, stir in the fresh chopped tomatoes and the herbs, then add the couscous.

– Cover the pot and cook according to the package’s directions.

– When it’s all cooked, stir in some parmigian cheese, and some extra basil, if you’d like.

And there you have it.

Read Full Post »