1 quart sunflower oil, or as needed 6 medium green zucchini4 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
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.
24 jumbo pasta shells or lumaconi
1 (15 oz.) container ricotta
4 cups fresh spinach
2 cups mozzarella cheese, grated, divided
1 cup heavy cream
1/2 cup parmesan cheese, grated
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
kosher salt and freshly ground pepper, to taste
Preheat oven to 400º F.
Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until just al dente. Reserve pasta water, drain and set aside.
Return pasta water to heat and blanch spinach until just wilted. 30-60 seconds, or until bright green.
Remove spinach from boiling water and immediately place in an ice bath to prevent further cooking.
Drain spinach, then place in a large bowl and mix together with ricotta.
Season generously with salt and pepper, then transfer mixture to food processor or blender and pulse until spinach is chopped into small pieces.
Fold 1 cup mozzarella cheese into ricotta mixture, then use a spoon to stuff your shells with cheesy spinach filling. Place stuffed shells in a 9×13-inch baking dish.
Melt butter in a large saucepan over medium-high heat and whisk in flour to create a roux.
Cook for 1 minute, stirring constantly, or until mixture is smooth and paste-like.
While continuing to whisk, slowly mix in heavy cream. Bring to a boil and cook for 5 minutes, or until thickened.
Add remaining mozzarella and cook until completely incorporated. Season with lemon juice, nutmeg and salt.
Pour sauce over stuffed shells, then sprinkle parmesan over the top.
Cover with aluminum foil and place in oven. Bake for 20 minutes, then uncover and bake for another 15.
Remove from oven and let cool 5 minutes, then serve hot.
1 pound French green beans, trimmed
2 teaspoons minced garlic (2 cloves)
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
2 1/2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.
Large wedge of ripe pumpkin, about 500-600g, deseeded and cut into 1cm cubes
1.3 litres chicken or vegetable stock
300g risotto rice (arborio or carnaroli)
Few knobs of butter
50g Parmesan, freshly grated, plus shavings to serve
Small handful of sage leaves
Sea salt and freshly ground black <pepper
Olive oil, for cooking and to drizzle
1. Heat a little olive oil in a large pan, add the pumpkin and cook gently for 5-7 minutes until just softened, stirring occasionally. Set aside one-third. Put the rest of the pumpkin into a blender and whiz until smooth, adding a touch of hot water as necessary (to get the purée moving in the blender).
2. Bring the stock to a simmer in a pan and keep it at a gentle simmer.
3. Heat a little olive oil in a larger saucepan and tip in the rice. Cook, stirring frequently, for a minute, then add a ladleful of hot stock and stir until it is almost all absorbed before adding another ladleful. Repeat until you’ve reached your last few ladlefuls of stock. Taste the rice to see if it is al dente. If not, add more stock. Add the pumpkin purée and reserved pumpkin, stir through and season to taste. Stir in a few knobs of butter and the grated Parmesan. Keep warm.
4. Heat a thin layer of olive oil in a small frying pan until hot. Fry the sage leaves for a few seconds until crisp then drain on kitchen paper.
5. Ladle the risotto onto warm plates. Drizzle with a little olive oil and scatter over the Parmesan and sage leaves, then serve.
Scrub squash, cut in half and remove seeds and goop. Place cut side down on foil, bake at 400 for 45 min. Sautee a few cloves of garlic in olive oil, add washed spinach and cook until wilted. Add salt, pepper and grated nutmeg along with heavy cream. Heat through. Put in squash, cover with some bread crumbs and parm cheese. Put back in oven and bake until cheese is melted. Yum yum
½ lb. kale or cabbage or mix
6 cups water or vegetable broth (if the broth is salted, or you like a lot of Parmesan, adjust salt below)
1 teaspoon sea salt
¾ cup polenta (cornmeal)
½ cup grated Parmesan cheese
2-3 cloves minced or grated garlic, or to taste
¼ to ½ cup olive oil (with extra for garnish)
Wash and chop the greens; I use a coarse chiffonade cut (above photo), removing the toughest stem bits first.
Meantime, bring salted water (see above note) or stock to a rolling boil.
Reduce heat, cover, and simmer the greens until barely tender, just a few minutes, in the water or stock.
Gradually whisk in the cornmeal.
Cook on simmer until creamy, about 10 minutes.
Fold in the garlic, cheese and the oil; remove from heat.
Serve immediately in bowls garnished with more oil and pepper. Serves three (or two with seconds).
from a way to garden blog