Today is Fried Zucchini Sauce with Garlic and Basil. I was really looking forward to making this in some ways (the taste and texture) but not in other ways (my weight with butter and fried zucchini). The results of this pasta were very good. When I first saw the recipe, I was expecting to fry zucchini and add it to a tomato sauce. But no, that's not how this was done. You take your zucchini and slice it into pieces about 2 1/2" long and 1/4" in diameter. This chopped zucchini is salted, and sits in a colander to drain for 2 hours. You then dry it, toss it with flour, and fry it in hot oil. Yum, fried zucchini. I wondered if I was going to have enough left for the sauce, as I kept sneaking bites off the plate. The sauce is finished by melting butter, and tossing the butter, basil, zucchini, and grated Parmesan cheese with the hot pasta. I really did love this dish. I did make fresh fettuccine for the pasta. I wouldn't bother to make this dish without fresh pasta. I think that made all of the difference in the world.
I used Marcellla's recipe for the fresh pasta. 1 1/2 cup of all-purpose flour to 2 eggs. The pasta turned out beautifully. You do need to make sure you knead it the full 8 minutes though, or it just won't have the texture you want. Here's a photo of the pasta drying for a few minutes on the counter before being cut into strips.
Comments (9)
Another gastronomic delight! I wonder if my WW leader would like this recipe? :D
(I love Bella in your pasta photo. Does she like pasta)?
Another great blog post, brava!
Posted by Mindy | June 3, 2010 7:14 AM
Posted on June 3, 2010 07:14
Cindy, Your pasta is beautiful. Love the photo of the long sheets basking in the sun. :grin:
Posted by Deborah | June 3, 2010 8:19 AM
Posted on June 3, 2010 08:19
Cindy this looks beautiful. I love the way the zucchini and fettuccine are in such a lovely tangle.
I agree with you that some sauces are best saved for fresh pasta.
Posted by Susie L | June 3, 2010 9:02 AM
Posted on June 3, 2010 09:02
Good job, Cindy! This one goes on the to-do list!
Posted by nancyhol | June 3, 2010 9:58 AM
Posted on June 3, 2010 09:58
Beautiful! Great Job!
Posted by Irene | June 5, 2010 10:53 AM
Posted on June 5, 2010 10:53
Cindy, I could weep to see the respect you had for this seemingly peculiar recipe and the care you took in making it with fresh pasta. Grazie!
Posted by Marcella Hazan | June 6, 2010 4:26 PM
Posted on June 6, 2010 16:26
Marcella-I can't tell you how special it is to read your comments about our postings. It is so rewarding to make these recipes and hope that we've inspired someone else to try them for themselves, and it is so special to read your comments and know that we might have touched on a special memory of a dish made long ago or to know that you are proud of the job we've done. Thank you for following what we are doing and taking the time to leave comments for us.
Posted by Cindy Ruth | June 7, 2010 12:25 AM
Posted on June 7, 2010 00:25
Hi all,
I was delighted to find this blog as I am living for 6 months in Germany and am away from my Marcella Hazan cookbooks (I have them all) for the first time since I started collecting them when my husband and I married almost 12 years ago. I have three young kids (9, 7, and 4) who are always as delighted as my husband and I at the results of Marcella's recipes. I know most of our "regular" recipes by heart, but got a craving for this sauce when I spotted some beautiful zucchini at the market this morning. It's been quite a while since I made it. I found all of the ingredients (better quality here than what I can find in my local supermarket back home). Although I make my own pasta at home, we are in a very tiny space while here and I don't have my hand-crank pasta machine. Is there any reasonably suitable substitute for the homemade pasta? I know it's practical blasphemy to ask. Thanks so much for the blog. When I'm in a bind, I've found it very helpful!
Susie
Deborah responds: Susie, Marcella herself, is not at all opposed to ready made pasta. She makes a distinction on which recipes require homemade, but many, many are actually better with off the shelf pasta.
Posted by Susie | January 27, 2012 6:51 AM
Posted on January 27, 2012 06:51
Thanks Deborah!
Yes, I'm aware that boxed pasta is also welcomed by Marcella. I've been cooking from her books for years and I have great respect for her insight and always try to follow her recommendations as exactly as possible. Like you mentioned, as far as the pasta, pairings always depends on the sauce. When at all permissible, she offers boxed pasta alternatives even when she generally prefers the fresh type for that particular sauce. Since I don't have Essentials on hand (it's in my kitchen back in Alabama), I was just hoping for a reminder of whether or not she offered boxed pasta alternatives for the homemade zucchini sauce (and if so, which ones;-). I was thinking that I recalled fusilli as a possible substitute, but I just wasn't sure.l
Thanks so much for your response and I look forward to visiting the blog often while I'm away from my "home" kitchen.
Susie
Posted by Susie | January 30, 2012 4:51 AM
Posted on January 30, 2012 04:51