A stand
at the Farmers' Market provided one big zucchino and a couple of cute yellow
crooknecks. We were going to slice
them into ribbons on the benriner and integrate them with ribbonlike fettucine,
but when we got done, there was enough squash that we didn't need any pasta.
We just
made a pan of our usual butter and cream sauce, simmered and thickened with
grated asiago and pecorino romano; then quickly cooked the squash
"pasta" in it until it was tender. Plated the squash prettily, and boiled the sauce off a bit
more; then topped the plate with prosciutto, also sliced into ribbons.
Though
it's high summer, this is as fresh as spring.
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