Pappardelle of Zucchini
Source: The Union Square Cafe Cookbook
A pasta dish without the pasta! This favorite signature recipe debuted on Union Square Cafe's opening night menu. The zucchini and yellow squash are cut into long thin strips to mimic the shape of the classic pappardelle noodle. The trick to this easy-to-prepare dish is to have all the ingredients at hand when you begin cooking. Cook the squash quickly, so it doesn't give off too much water and dilute the sauce.
1 lb (2 medium) zucchini, washed, ends trimmed
1 lb (2 medium) yellow squash, washed, ends trimmed
2 T olive oil
2 T white wine
2 T minced garlic
1/2 tsp kosher salt
Freshly ground black pepper
1/2 cup basil, cut into thin ribbons
2 medium tomatoes, peeled, seeded, and diced
2 cups tomato sauce
2 T heavy cream
1/4 cup finely grated Parmigiano-Reggiano
1. Slice the zucchini and squash lengthwise into 1/8-inch strips on a mandoline. (If you don't have a mandoline, the backside of a spatula-shaped cheese slicer is just as effective.) Be sure the zucchini slices are not stuck together.
2. Heat the olive oil over high heat in a large skillet. Just before the olive oil begins to smoke, add the cut squash and stir. Continue stirring for 3 to 4 minutes, or until the squash strips are barely wilted, Add the white wine, garlic, salt, and pepper. Toss in the basil and tomatoes. Stir in the tomato sauce, heavy cream, and half the Parmigiano. Bring to a boil. Serve immediately with the remaining Parmigiano sprinkled on top.
Yield 4 servings