I learned a lot preparing this recipe. To wit:
1. There are 2 kinds of fusilli. Who knew?
2. So THAT's what romano cheese tastes like.
3. Boy, frying strips of zucchini can sure take a while.
4. Hey, fresh basil is pretty good in a pasta recipe.
No problems with this recipe - just had to get some romano cheese and fusulli pasta at Nicastro's on a trip into Ottawa. I liked the two cheeses in the sauce and the fresh basil leaves added at the end.
The ingredients, including a teaspoon of all-purpose flour, 1/3 cup of milk, an egg yolk, 3 tablespoons of butter, fresh basil leaves, vegetable oil, salt, parmigiano reggiano and romano cheese, 1 pound each of fusilli and zucchini.
Thin zucchini strips frying in vegetable oil. This part takes the longest. I don't think I made the best choice of pans in which to fry the zucchini and, malheureusement, I don't have gas heat at my disposal. Marcella indicates that this step may be done several hours in advance - very helpful suggestion. File for future use.
The creamy sauce coats the fried zucchini strips.
The final result:
I liked this recipe a lot - an excellent option for a pasta sauce with fresh zucchini and basil from the garden.
Comments (4)
This looks great! My zucchini pasta comes up tomorrow.
Posted by Cindy Ruth | June 2, 2010 9:17 AM
Posted on June 2, 2010 09:17
Doug, this does look delicious. I would have never thought to fry zucchini strips as part of a pasta dish. ALWAYS looking for a ways to use the every present summertime veggie.
Posted by deborah | June 2, 2010 9:22 PM
Posted on June 2, 2010 21:22
Looks great, Doug! I will definitely make this when our zucchini get ripe.
Posted by nancyhol | June 3, 2010 9:54 AM
Posted on June 3, 2010 09:54
Marvelous job, Doug, it looks just right, and I hope you felt rewarded by the time you invested on the zucchini.
Posted by Marcella Hazan | June 6, 2010 4:23 PM
Posted on June 6, 2010 16:23