Strawberry Sando
Chef John's strawberry sando, a Japanese-style fruit sandwich, is delicious, fun to make, and very, very pretty. The flavor is simply strawberries in sweet cream, so use the sweetest, ripest strawberries you can find.
Read MoreThat Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla Nerano)
Drescription
After listening to Stanley Tucci lose his mind about this zucchini pasta and calling it life-changing and one of the best things he's ever eaten, I decided I'd give it a try. The results were amazing and the key to getting the toasted sweet taste of the zucchini was deep-frying it!
Ingredients
- 1 quart sunflower oil, or as needed
- 6 medium green zucchini
- 4 ounces spaghetti
- 2 tablespoons olive oil
- 1 pinch salt
- 2 basil leaves, torn into small pieces
- 2 tablespoons unsalted butter
- 5 tablespoons grated pecorino romano cheese
- 3 tablespoons grated parmigiano-reggiano cheese
Directions
- Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
- Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
- Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
- As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
- Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
- Serve with more grated cheese and fresh basil.
