Wednesday, June 06, 2007
That's about a 14-inch colander, by the way, if it helps you get the scale. The Tondo Chiaro di Nizza zucchini got rather large overnight!
Tonight I'll cook one of my favorite recipes: Hugh Fearnley-Whittingstall's pasta with creamy zucchini sauce. For those who don't own the River Cottage Cookbook, all you do is slice a couple of pounds of zucchini very thinly and cook them quite slowly with a couple of good glugs of olive oil and some minced garlic, without browning, until it all completely breaks down. This removes the wateriness from the squash and turns it into a sauce. Then you season it, add a few tablespoons of cream, and grate in some Parmesan cheese. Serve it over any kind of pasta you like.