A Favorite Summer Pasta Gets a New Ingredient
There’s plenty of zucchini on the market. And within the backyard. And within the neighbor’s backyard. Yes, it’s prolific, however plenty of effort went into getting it to develop. Why not give in and luxuriate in a each day serving to of freshly picked zucchini whereas it’s right here? There are so some ways to arrange it, whether or not steamed, fried, pickled or in pasta.
In truth, zucchini pasta is a summer season favourite. My go-to recipe options long-cooked zucchini, ricotta, Parmesan and basil. It’s so fast, straightforward and satisfying that I may make it as soon as per week and by no means tire of it. But a few presents arrived in my kitchen, and I now have a brand new favourite model.
Zucchini is briefly sautéed earlier than being tossed with the spaghetti and pesto.Credit scoreAndrew Scrivani for The New York Times. Food Stylist: Iah Pinkney
A gardener good friend gave me a basket stuffed with beautiful zucchini and different colourful summer season squash. A chef good friend gave me some beautiful Italian bottarga, its lobes sealed in wax. It appeared solely proper to marry them.
Bottarga, in case you aren’t conversant in it, is the salted, cured roe of grey mullet or tuna, thought-about a delicacy by many. It is very beloved in Sardinia and Sicily, however is loved all through the Mediterranean and all over the world.
I’ve heard bottarga described because the prosciutto of the ocean by some and the truffle of the ocean by others. It is likened to prosciutto as a result of it’s a cured, salty, deeply flavorful product; to truffles due to its umami-rich qualities.
Often, pastas are topped or tossed with grated bottarga. Sometimes, it’s served in paper-thin slices, by itself with a drizzle of positive olive oil, or added to salads or egg dishes.
A cheeseless, nutless parsley pesto serves because the sauce.Credit scoreAndrew Scrivani for The New York Times. Food Stylist: Iah Pinkney
Though bottarga is constructed from salted fish eggs, it doesn’t style fishy. It has a vivid, briny tanginess. The two most typical sorts are bottarga di muggine, constructed from gray mullet roe (it has a milder taste and golden shade), and costlier bottarga di tonno, constructed from tuna roe (considerably bolder in style and reddish brown). It is unquestionably value holding some bottarga available to make use of when the temper strikes — an opened package deal might be saved within the fridge for months. An straightforward snack is grated or sliced bottarga on heat buttered toast.
I like the way in which bottarga enlivens this spaghetti, mingling with the delicate, candy zucchini. There’s a little bit of lemon zest to chop by means of the saltiness and a easy cheeseless, nutless parsley pesto that provides a touch of garlic and a contact of inexperienced (basil can be too distracting). Crisp golden breadcrumbs are a welcome a part of the combo, too.
Give it a attempt. But additionally know that, must you need, the zucchini alone, with bottarga and no pasta, is gorgeous; and the pasta alone, with bottarga and no zucchini, is beautiful, too.
Recipe: Spaghetti With Zucchini, Parsley Pesto and Bottarga
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