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I learned this dish from Gerardina Costanza, one of Cecilia’s amazing cooks and one of the women who assist me in my Cook at Seliano classes. This is a dish of few ingredients and very much about technique. The zucchini is cut two ways, into batons and finely chopped in a food processor. I especially like this sauce on elicone, "helicopters," whose large spirals catch the zucchini strips like no other pasta does. -- Arthur Schwartz
Cut 3 of the zucchini into fine strips, about 3 inches long by 1/4 inch. Chop the fourth very finely in a food processor. Slice the onion in half from root to stem end, then cut into fine strips in the same direction.
Heat the oil in a large skillet over medium-high heat. Fry the zucchini strips until a few are just beginning to brown, about 5 minutes. Add the onion and fry another 3 or 4 minutes, until the onion is wilted but still a little bit crunchy.
Add the grated zucchini and toss well with the already fried vegetables. Toss in the parsley. Fry only 1 minute, seasoning with salt and pepper. Transfer the vegetables to a large serving bowl.
Cook the pasta in at least 4 quarts of boiling water with 2 tablespoons of salt. Drain well and pour the pasta into the bowl with the vegetables. Add the ricotta and toss well.
Serve immediately, passing grated cheese at the table.
I am very happy with this purchase.
The book is in excellent condition and the price was good.
It's a "go to" book when you're cooking Italian.
The book arrived promptly. It was in great shape. The family cooks are having a ball! We are all ready planning a trip to the area for wine sun and food.Published on March 2, 2012 by A'laKlan