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.

« Roasted Red and Yellow Pepper Sauce with Garlic and Basil | Main | Fried Zucchini Sauce with Garlic and Basil »

Zucchini Sauce with Basil and Beaten Egg Yolk

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.

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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.

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The creamy sauce coats the fried zucchini strips.

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The final result:

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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.

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.

Looks great, Doug! I will definitely make this when our zucchini get ripe.

Marcella Hazan:

Marvelous job, Doug, it looks just right, and I hope you felt rewarded by the time you invested on the zucchini.

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