This combination of ripe fruits and vegetables is the work of mother nature. The only instruction needed here is to head to the market before the first frost!
Stewed Zucchini with Ricotta and Pasta
Summer squash. When you can't beat them - join them.
- 3 smallish zucchini, stem end trimmed and cut into 1/4 inch thick rounds
- Peel of one lemon, pith removed and thinly sliced
- 5 cloves garlic, peeled and smashed
- Sea salt
- 1 cup olive oil
- Several sprigs fresh mint
- Small pinch red pepper flakes
- 1 pound pasta
- 1 cup fresh ricotta
- Freshly ground black pepper
Combine zucchini, lemon peel and garlic in a medium saucepan. Season well with sea salt (about 1 teaspoon) and add olive oil. Set over medium heat and cook just until oil starts to sizzle. Add mint and red pepper flakes. Reduce heat and let simmer gently (stir occasionally) until zucchini is very very soft and flavorful, about 1 hour.
Cook pasta according to package instructions. Drain pasta and divide between serving bowls. Spoon ricotta and zucchini - along with some of the olive oil - over pasta. Adjust seasoning with salt and pepper. Excess olive oil can be cooled and strained and used to flavor other cooked vegetable dishes and pasta sauces.
Succotash - one of the better Hangman words. The old-school game is fabulous played in the sand. Low tide works best. Try backgammon too. Use shells and pebbles in place of the traditional pieces. Or maybe the heat has just gone to our heads?
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Sharing these notes because it seems so indicative of just how this little enterprise of ours works. Let the tomato binge begin.
Notes for Frances:
I used 6 lbs. of plum tomatoes and one head of garlic. Roasted at 350 degrees for about 1.5 hours. Seasoned with fresh thyme and oregano, doused in olive oil. Roasted garlic head whole. Seemed like it yielded about a quart?Read More