Spuma Di Zucchine Arrostite Di Positano Recipes

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THAT ZUCCHINI SPAGHETTI STANLEY TUCCI LOVES (SPAGHETTI ALLA NERANO)



That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano) image

After listening to Stanley Tucci lose his mind about this pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!

Provided by Chef John

Categories     Vegetarian Zucchini Main Dishes

Time 8h55m

Yield 2

Number Of Ingredients 9

1 quart sunflower oil, or as needed
6 medium green zucchini
4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese

Steps:

  • Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
  • Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
  • Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
  • As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
  • Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
  • Serve with more grated cheese and fresh basil.

Nutrition Facts : Calories 1016.2 calories, Carbohydrate 62.5 g, Cholesterol 56.5 mg, Fat 78.1 g, Fiber 8.3 g, Protein 23.3 g, SaturatedFat 19.6 g, Sodium 479.3 mg, Sugar 11.9 g

NEOPOLITAN ZUPPA DI ZUCCHINE



Neopolitan Zuppa Di Zucchine image

Make and share this Neopolitan Zuppa Di Zucchine recipe from Food.com.

Provided by COOKGIRl

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs zucchini
4 tablespoons extra virgin olive oil
2 1/2 pints hot vegetable broth
salt, to taste
fresh ground black pepper, to taste
3 eggs
2 tablespoons parmesan cheese, freshly grated
1 1/2 tablespoons fresh Italian parsley, chopped (curly parsley okay to use)
12 fresh basil leaves, chopped
6 slices Italian bread, toasted (or French bread)
lemon slice

Steps:

  • Without peeling the zucchini, cut into small cubes. Heat the olive oil on medium and cook the zucchini for 5 minutes, stirring constantly.
  • Add the hot stock, season to taste with salt and pepper; cover and stew gently for 20 minutes.
  • Meanwhile, beat the eggs and Parmesan cheese together with the herbs.
  • Just before serving the soup, place the toasted bread in a soup tureen. Remove the soup from the heat and quickly stir in the egg mixture using a wire whisk.
  • Pour the soup over the toast, add a bit more salt or pepper if needed and serve immediately.
  • Serve lemon slices on side for garnish.

Nutrition Facts : Calories 304.6, Fat 19.6, SaturatedFat 3.9, Cholesterol 141.7, Sodium 286, Carbohydrate 22.6, Fiber 3.2, Sugar 6.1, Protein 11.2

SPUMA DI ZUCCHINE ARROSTITE DI POSITANO



Spuma di Zucchine Arrostite di Positano image

A simple-to-make and delectable little paste with which to dress just-cooked pasta, to spoon into vegetable soups, to thin with milk or vegetable stock into, itself, a fine soup, to stuff into fat, ripe tomatoes, to present alongside roasted meat or fish, to spread on great chunks of olive-oil-toasted bread, to eat with a spoon while waiting for bread to bake.

Yield makes about 6 cups

Number Of Ingredients 9

2 pounds small zucchini
2 heads fresh, firm, fat garlic, the cloves separated and left unpeeled
1/3 cup extra-virgin olive oil
2 teaspoons fine sea salt
Freshly cracked pepper
1 1/2 cups just-grated parmigiano
Juice and the zest of 1 lemon
1 cup heavy cream
2/3 cup basil leaves

Steps:

  • Preheat the oven to 375 degrees. Cut thin slices from both ends of the zucchini, slice them in half lengthwise, and lay them in a single layer on a baking sheet. Strew the garlic cloves about the zucchini, drizzle the whole with the olive oil, sprinkle on the sea salt, generously grind over the pepper, and roast them for 40 minutes or until the zucchini are very soft and nicely charred and the garlic is soft and deeply golden. Leave the zucchini and the garlic to cool a bit. Slip the skins from the garlic.
  • In the work bowl of a food processor fitted with a steel blade, process the zucchini and the garlic to a puree, add the cheese, lemon juice, zest, and the cream and process for 20 seconds to make a smooth paste. At the last, add the basil leaves and process a few seconds more.
  • Turn the paste out into a bowl. Taste it, adding more sea salt should you desire it.

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