About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Zucchini Sauce with Basil and Beaten Egg Yolk | Main | Smothered Onions Sauce »

Fried Zucchini Sauce with Garlic and Basil

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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.

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Comments (9)

Mindy:

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!

Cindy, Your pasta is beautiful. Love the photo of the long sheets basking in the sun. :grin:

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.

Good job, Cindy! This one goes on the to-do list!

Irene:

Beautiful! Great Job!

Marcella Hazan:

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!

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.

Susie :

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.

Susie :

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

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This page contains a single entry from the blog posted on June 3, 2010 6:02 AM.

The previous post in this blog was Zucchini Sauce with Basil and Beaten Egg Yolk.

The next post in this blog is Smothered Onions Sauce.

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