Clay's Kitchen : Ricette Italiane (Italian Recipes)

Ricette Italiane (Italian Recipes)

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Linguine alla Lorenza (Sicilian Linguine with Fried Zucchini and Ricotta)

Recipe from: WicklewoodWench
Servings: 4 to 6

2 pounds small zucchini
½ cup olive oil
4 garlic cloves, thinly sliced
salt
pepper
1 pound linguine
½ cup freshly grated romano cheese
8 ounces whole milk ricotta cheese

Scrub zucchini and blot dry with paper towel. Trim both ends and cut into 2-inch lenghts. Slice again lengthwise into ½-inch widths. Layer zucchini slices on a platter with paper towels between layers to absorb moisture.

In a large skillet, heat olive oil over medium-high heat until haze forms. Add garlic and sauté, stirring constantly, until very lightly golden. With a spoon, remove garlic and reserve. Fry zucchini in two or three batches until golden on both sides. Transfer to a platter lined with paper towel. Season with 1 teaspoon salt and pepper.

Remove pan from heat and let oil cool a little and return garlic to pan. Set aside.

Cook pasta in 6 quarts boiling water with 1 tablespoon salt until al dente. Drain pasta in colander, transfer to a bowl, and very quickly toss with oil-garlic mixture. Toss pasta again with half of the fried zucchini and romano cheese. Place individual servings of pasta in bowls and place 3 or 4 slices of fried zucchini on top of each. Spoon 2 tablespoons of ricotta on top of zucchini.

Serve with remaining ricotta and additional grated Romano cheese.


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