Though I have “Silver Spoon”, the bible of Italian cooking, I haven’t looked into even a half of recipes. Sides, pizzas, gnocchi, pastas, pastas and lots and lots vegetable recipes. I don’t know how long it will take to study all the recipes, not to mention cooking them. It is truly book that can be used for many, many years.
First recipe I decided to try was spaghetti with courgette/zucchini. I chose this specific one because my kitchen became most popular place for store zucchinis in the world. All of the sudden, everyone who grows courgettes, started to give them to me as a gift. And every inch of my kitchen was adapted to store them. Luckily this pasta recipe turns out to be so delicious, that I could make it quite often to eat all zucchinis in the world, meaning in my kitchen.
Pasta with courgette seems an easy to make dish and is really delightful meal to prepare. But “Silver Spoon” has some tricks for us, which make the dish even more delicious. I’ve never done this before, but the effect is great. According to the recipe you should’t use garlic, onion and celery as ingredients. They are used as seasoning of sauce and removed right away after sauce is cooked. There is no strong garlic aroma and those veggies won’t dominate the dish. Just give the accurate amount of aroma.
Next thing are tomatoes. First choice should be plum tomatoes, but other kinds are fine. Of course good quality pasta is needed. Instead of mozzarella and parmesan I decide to add roasted almond flakes.
Based on recipe from „Silver Spoon”
Spaghetti with zucchini
with tomatoes and silvered almonds
6 tbsp olive oil
2 cloves garlic
1 medium onion
4 leaves fresh sage
2 stalks celery
100g silvered almonds
* pulm ones should be first choice
** I like using bavette pasta for this dish
1.Peel, core and dice tomatoes. Cut zucchini into thin slices. Toast almond on dry pan until golden brown.
2. In the large frying pan, heat the olive oil. Peel garlic and onion. Add garlic, onion, sage and celery. You don.t need to chop them, just put large pieces. After sauce is done discard them. Cook them on medium heat for about 5 minutes.
3. Add tomatoes and bring to a boil. Add zucchini, season with salt and pepper, cover and cook for about 15 minutes. Discard the garlic, onion, celery and sage.
4. Cook the pasta in salted water, al dente. Strain and transfer to the pan. Mix well. Add toasted almonds.
1 serving spaghetti with zuchhini:
protein: 14,6 g; fat: 20 g; carbohydrates: 47 g, fiber: 7,8g;
iron: 3,2 mg; calcium: 91 mg; zinc: 1,7 mg