Venetian Style Cooking - Specialties from Venice
Italian Food Recipe: Fetuccine With Stewed Zucchini
Pasta
This recipe consists essentially of Francesco's lush, simple stewed zucchini (zucchini in umido) tossed with fresh futtucine and garnished with crisp slices of fried zucchini and shavings of Parmesan cheese.
Ingredients:
Double recipe zucchini in umido, without mint or cheese
1 slender zucchini (courgette), sliced paper thin
1 cup (250 ml) extra virgin olive oil or vegetable oil
Salt
12 ounces (375 g) fresh fettucine (dried penne or linguine may be used)
1 tablespoon unsalted butter
Freshly ground black pepper to taste
1 tablespoon chopped flat-leaf Italian parsley
2 ounces (60 g) fresh Parmesan cheese, in paper-thin shavings
Description:
Prepare the zucchini in umido and set aside to keep warm. Pat the slices of zucchini dry on paper towels. Heat the oil in a heavy skillet and fry the zucchini slices until they are a golden brown. Drain on absorbent paper. Bring a large pot of salted water to a boil for the pasta. Add the fetuccine, stir, and cook about 2 minutes.
Drain the pasta and toss in a warm bowl with the butter and salt and pepper. (penne or linguine will take about 6 minutes to cook.) Reheat the zucchini in umido, add to the pasta, and toss again. Serve topping each serving with a sprinkling of parsley, some cheese shavings and slices of fried zucchini.
RECIPE COURTESY OF FRANCESCO ANTONUCCI
Serves ( 4 person is Default ):
Makes 4 servings.
Italian food recipe: Venetian Fetuccine with Stewed Zucchini recipe
Vegetarian
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