12-6-17 Spaghetti w Leek, Zucchini, and Anchovies

This is a “refinement” on a dish I first prepared 2 years ago. (I think refinement sounds much better than variation.) I want to include it in a Pasta Journal I’m working on and thought I could improve on the original recipe by adding 2 ingredients, sundried tomatoes and pancetta.

INGREDIENTS:

1.     Olive oil

2.     Garlic- pressed

3.     Anchovy fillets – 3- finely chopped

4.     Pancetta

5.     Leek  white and light green part thinly sliced

6.     White wine

7.     Basil fresh or frozen

8.     3 sundried tomatoes coarsely chopped

9.     Tomato paste – 1 tablespoon

10. Salt and pepper

11. Spaghetti

PROCESS:

Cook the pancetta and remove from the pan – set aside to drain. Mix the garlic and chopped anchovies with 1 tablespoon of white wine, then cook in the same pan, adding a little olive oil, until the anchovies dissolve.  Add the Leek , Zucchini, salt and pepper, and Basil and cook over high heat, stirring frequently, until the vegetables begin to brown.  Turn down the heat, add a splash of wine, the sundried tomatoes, and the tomato paste, mixing thoroughly.

Add the pasta and the pancetta to the sauce, plus pasta water as needed and mix thoroughly.  Drizzle with olive oil and serve with grated Grana Padonna cheese.

COMMENTS:

I had a lot of misgivings about this the first time I made it…until I tasted it.  It turned out to be a winner.  I loved the rustic appearance and taste, the combination of Leek and Zucchini with the Anchovy base is incredible. The addition of the new ingredients made it even better.

NOTE – for all Anchovy haters – they add a richness to the flavor without an Anchovy taste.  Patience always tells me not to tell our guests when I use Anchovies in this way.

8-9-17 Linguine with mushrooms & zucchini

What can I say - it's zucchini season

INGREDIENTS:

1.     Linguine

2.     Mixed mushrooms

3.     Zucchini – sliced crosswise

4.     Sundried tomatoes in olive oil- coarsely chopped

5.     Olive oil

6.     Shallots and garlic

7.     Fresh basil and oregano

8.     Sweet vermouth

9.     Panko

PROCESS:

Cook the shallots and garlic in olive oil until soft, then add the mushrooms, tomatoes, herbs, and zucchini and cook over med-high heat until they begin to brown. Turn the heat to low, add a splash of wine and simmer while waiting for the pasta.  Add the pasta and some pasta water as needed, mix well, and serve with a sprinkling of panko.

COMMENTS:

A tasty, quick meal, and a good way to get rid of all the zucchini that seems to be everywhere this time of the year.

11-29-16 Penne with Zucchini, leeks, and sundried tomatoes

After 4 days of turkey and stuffing, as good as it was I needed some pasta.  But saying I want pasta is like saying I want beef, or vegetables.  There are so many ways they can be prepared.  My first thought was to use some of the porch tomatoes for a sauce, but Patience requested I use them in a salad, which I was happy to do.  There was nothing in the kitchen that inspired me, and since I was planning on a trip to Midtown Market for some Provolone and Mortadella I thought I’d see what I could find there.  And BINGO, as soon as I saw the Leeks in the produce section I knew what I would do, and I did it.

INGREDIENTS:

1.     Penne pasta

2.     Zucchini sliced crosswise

3.     Leeks sliced crosswise

4.     Sun dried tomatoes in olive oil coarsely chopped

5.     Olive oil

6.     Garlic 11or 2 cloves crushed

7.     Fresh Dill

8.     Celery

9.     Chicken broth

10. Sweet Vermouth

11. Parmigiano cheese

PROCESS:

Cook the Leeks and celery in olive oil over medium heat until soft.  Add the zucchini and garlic and cook over high heat until the zucchini is browned on both sides, stirring frequently to prevent burning.  About half way through this I added about ¼ cup of chicken broth and ¼ cup of Sweet Vermouth.  Continue cooking until most of the liquid has evaporated.  Add some finely chopped fresh dill.  When the pasta is ready add it to the pan with the “sauce”.  Add some pasta water if it is too dry.

COMMENTS:

What a sweet dish, literally.  The sundried tomatoes and the sweet vermouth gave it a distinct, and savory flavor.  It was fun to cook, and more fun to eat.

And the tomato salad?

 

6-21…Fusilli with mushrooms zucchini, and green beans

Our CSA friends provided us with fresh green beans (as well as an ample supply of zucchini) today.  Yesterday I purchased some good-looking white mushrooms from the Mid Town Market, and the idea of pasta with the beans and mushrooms with lemon and mint seasoning came quickly.  

INGREDIENTS:

Fusilli pasta

Green beans cut into one-inch pieces

Mushrooms, sliced

Zucchini, sliced crosswise

Green onions

Fresh mint leaves, coarsely chopped

Lemon juice

Olive oil

Garlic and shallots

Red pepper flakes

Grape tomatoes cut in half

Dry white wine

PROCESS:

Sauté the garlic and onion in olive oil until soft, then add the vegetables, mint leaves, and red pepper flakes, cover, and cook over low to moderate heat.  After 5 minutes add splash of wine and lemon juice.

Just before the pasta is done add the tomatoes to the pan.  Add the pasta, mix well, and serve with grated cheese of your choice. 

COMMENTS:

A quick and easy dish using seasonal vegetables.  Almost any combination of veggies can be used.  The tomatoes add a bit of color to an otherwise bland looking dish.  The mint and lemon juice provide an interesting flavor to some very familiar ingredients.

5-22…Fettuccine with chicken, broccoli, and zucchini

I’ve succumbed to the magic of the merry month of May and the green produce in the markets with the promise of so much more to come.  So, tonight’s dinner is Fettuccine with Broccoli, Zucchini, and a little bit of chicken, all of it enhanced by herbs now available in our small herb garden (well protected from the whippets).

INGREDIENTS:

Fettuccine

Skinless, boneless, organic chicken thighs

Broccoli florets

Zucchini

Olive oil

Garlic and onion

Fresh basil and parsley

Red pepper flakes

Sweet vermouth

Grape tomatoes, sliced

PROCESS:

Brown the chicken in olive oil, remove and deglaze pan with the wine, saving the residue with the chicken.  Add fresh oil to the pan and begin cooking the garlic and onion until soft, then add the zucchini and half of the herbs.  You have to judge when to add the broccoli and the rest of the herbs so it doesn’t get over cooked.  I add it about 5 minutes before I expect the past to be ready.  Add the pasta, and the tomatoes and mix well and enjoy.

COMMENTS:

Patience had seconds…that’s better then anything I can say about this dish.

FRESH TOMATOES AND SUMMER VEGGIES.8-30

When I began this pasta marathon I was thinking of a different dish every night until I ran out of ideas, and this would have worked. Except I did not count on the CURSE OF THE ZUCCHINI! This incredible creation of God…that masquerades as a vegetable…never stops. Every time I turn around there is another batch of fresh zucchini staring at me! And right along side of those green things are other green things, just a little skinnier..GREEN BEANS!

You’ve probably figured out where I’m going with this. Since I cannot bring myself to throw away fresh food I have not alternative but to repeat some of my pasta dishes. This, our 81st, may not be an exact duplication, but it will use familiar ingredients.


INGREDIENTS:

Pasta-any shell or short tubular pasta will do
Green beans, cut into 1-2” pieces
Zucchini, cut crosswise into thin pieces
Bacon, cut into small pieces
Garlic, onion
Fresh parsley, basil, dill, and oregano
Olive oil
Fresh tomato sauce (prepared earlie…see the post of 8-17
White wine
Lemon zest

PROCESS:

Cook the bacon, remove from pan and discard the fat. Add olive oil, onion, and red pepper flakes to the pan and cook for several minutes before adding the zucchini and green beans. Add the lemon zest, herbs, and white wine and cook under cover for about 10 minutes then add the tomatoes, bring to a boil then reduce heat and simmer for about 30 minutes.


Add the cooked pasta to the pan, mix well, and add the bacon bits and serve.

COMMENTS:

Wonderful! I don’t know if it is the fresh tomatoes, the wine and dill, or a little bit of everything, but this is great dish. There is also the satisfaction of using fresh, seasonal ingredients.

I can also say that this is not a repetition of a previous dish because of the fresh tomato sauce, the dill, and because I say so. Buon appatite

PASTA WITH SUMMER VEGGIES 7-7

Let me say right now that getting this meal posted took nothing less than a Herculean effort on my part. In fact, if I were not a tiger it probably wouldn't have happened. As I stroked this keyboard Swede William was doing his best to mount Simmer as they scrambled all around the island in our kitchen because his hind feet could not get traction on the tile floor. Still I typed on. Eventually Patience and Laurie realized that the amorous couple would have and easier time outside, where they were finally able to do the deed.

I had an idea of what I wanted to do with the zucchini and green beans but wasn’t sure if it would work…I am pleased to say that it did…exceeding my expectations.



INGREDIENTS:

Shell pasta
Green beans
Zucchini, cut length wise into thin strips about 4-5 inches long
Fresh basil, oregano, and parsley
Garlic and onion
Olive oil
Potatoes,cut into small cubes
White wine
Lemon juice

PROCESS:

Toast the potatoes in olive oil and set aside on paper towels to drain.

Boil the green beans for 4-5 minutes, drain, and set aside.

Saute the garlic and onion in olive oil, then add the zucchini plus a splash of white wine, juice from half a lemon, butter, and the fresh herbs. Cook until the zucchini is soft (it may be necessary to cover the pan for several minutes.

About 5 minutes before the pasta is finished add the green beans to the pan and cook over low heat.



Place the pasta in a serving bowl, mix in the veggies, and sprinkle with the potatoes. Drizzle with olive oil and serve.

COMMENTS:

This dish was a pleasant surprise and I recommend it without reservations. I was especially delighted with the zucchini. The lemon added a great touch.