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Zucchini overload? This looks good: Chilled Zucchini Soup with Lemon-Cumin Shrimp and Cilantro Cream
- Thread starter traca
- Start date
Recipe - Chef Gary Danko's Zucchini Soup with Basil - We love this....featured in Food & Wine
http://www.foodandwine.com/recipes/zucchini-soup-with-basil
http://www.foodandwine.com/recipes/zucchini-soup-with-basil
mariadnoca
Moderator
50 recipes for Sneak Some Zucchini on to Your Neighbor's Porch Day
http://www.kalynskitchen.com/2010/08/twenty-zucchini-recipes-for-sneak-some.html
http://www.kalynskitchen.com/2010/08/twenty-zucchini-recipes-for-sneak-some.html
heather_in_sf
Well-known member
REC: Linguine with Slow-cooked Zucchini, Basil and Cream
from The Glorious Pasta of Italy by Domenica Marchetti
My friend's wine newsletter had a great recipe included, well tested and beloved by her and her chef-husband.
I want to try this!
Linguine with Slow-cooked Zucchini, Basil and Cream
2 Tbs olive oil
4 oz thickly sliced pancetta, cut into narrow strips (I cheated & got a package of cubed pancetta)
6 to 8 small to medium zucchini
1 tsp salt
freshly ground pepper
1/2 cup heavy cream (we used half & half)
5 large fresh basil leaves, chiffonaded
1 lb dried linguine
1/2 cup freshly grated Parm
1/2 cup freshly grated Pecorino
Warm the olive oil in a large frying pan over medium heat, Add the pancetta and saute, stirring frequently, for 8 to 10 minutes, or until the pancetta begins to render its fat & is slightly crispy. Reduce the heat to medium-low & stir in the garlic. Cook, stirring occasionally, for 5 minutes, or until the garlic begins to soften. Do not let the garlic brown.
Add the zucchini, salt and a generous amount of pepper and cook slowly over medium low - medium heat, gently tossing from time to time, for about 30 minutes, or until completely tender. The zucchini will be very soft and pulpy, and some (but not all) of the coins will have broken up.
Gently stir in the cream & cook for a few minutes longer, or until the cream has thickened slightly. Turn off the heat & add the basil, tossing the sauce gently to incorporate. Reheat the sauce briefly when the pasta is almost done cooking.
from The Glorious Pasta of Italy by Domenica Marchetti
My friend's wine newsletter had a great recipe included, well tested and beloved by her and her chef-husband.
I want to try this!
Linguine with Slow-cooked Zucchini, Basil and Cream
2 Tbs olive oil
4 oz thickly sliced pancetta, cut into narrow strips (I cheated & got a package of cubed pancetta)
6 to 8 small to medium zucchini
1 tsp salt
freshly ground pepper
1/2 cup heavy cream (we used half & half)
5 large fresh basil leaves, chiffonaded
1 lb dried linguine
1/2 cup freshly grated Parm
1/2 cup freshly grated Pecorino
Warm the olive oil in a large frying pan over medium heat, Add the pancetta and saute, stirring frequently, for 8 to 10 minutes, or until the pancetta begins to render its fat & is slightly crispy. Reduce the heat to medium-low & stir in the garlic. Cook, stirring occasionally, for 5 minutes, or until the garlic begins to soften. Do not let the garlic brown.
Add the zucchini, salt and a generous amount of pepper and cook slowly over medium low - medium heat, gently tossing from time to time, for about 30 minutes, or until completely tender. The zucchini will be very soft and pulpy, and some (but not all) of the coins will have broken up.
Gently stir in the cream & cook for a few minutes longer, or until the cream has thickened slightly. Turn off the heat & add the basil, tossing the sauce gently to incorporate. Reheat the sauce briefly when the pasta is almost done cooking.
Nice zucchini recipe round up on Leite's Culinaria.
http://leitesculinaria.com/slideshow/zucchini-recipes?current=1&autoplay=1
http://leitesculinaria.com/slideshow/zucchini-recipes?current=1&autoplay=1