Pasta alla Nerano - Magical Zucchini pasta that is creamy without cream

 

This amazing pasta dish is creamy, without cream, and so satisfying.  I used garlic and zucchini, from Heart Acres Farm CSA.  I used a good amount of Pecorino and Parmesan Regianno cheeses.

Pasta alla Nerano

1-2 zucchini, sliced in rounds

1 -2 cloves garlic, sliced

1 cup, or a good amount, of grated Percorino and Parmesan cheeses

Olive Oil, for sautéeing

salt, and white pepper, to tastes

Spaghetti, and some pasta water

Have your ingredients prepared and ready for the complete dish, aka, mise en place.  

Sauté garlic in olive oil until it starts to turn golden.  Place garlic and olive oil in a small blender container.

Sauté zucchini slices until they turn light brown on both sides.  Set aside and place 1/3 or sautéed zucchini into the blender container.

Cook pasta and reserve up to one cup of pasta water.  Drain pasta from the cooking pot but keep water hot in the pot, and set aside.  Blend the zucchini with 1/4 cup pasta water, salt, and white pepper.  Add pasta to the hot pan with a little olive oil and add the blended zucchini.  Put the remaining cooked zucchini in the pasta water and cook for a few seconds before draining and adding back to the pasta pan.  Add the grated cheese and cook down until creamy.  Add pasta water as needed.  

Serve immediately, and enjoy!

Turkish Treats: Fresh beans, marinated chicken, and rice pilaf

 Today is a day for Turkish Delights.  These dishes are so easy to prepare, when you simply get prepped.

Fresh green and yellow beans are in season now, and plentiful.  These are available from Fairlane Farm, on Saturdays at the Bronx Farmers Market.

Turkish Green Beans (Zeytinyağlı Taze Fasulye)

1 pound of fresh green beans or
1 pack of frozen green beans (either French style or Italian cut)
1 big onion, finely chopped
2 cloves of garlic, sliced or chopped
2 big fresh tomatoes, finely chopped, grated, or blended or 1 can of petite diced tomatoes
1/4 tsp sugar
1/2 cup olive oil
1/2 cup hot water
salt

optional
1/8 tsp ground cumin
pepper/ crushed pepper
1 tbsp tomato paste

If you prefer beans with a bit of crunch and are not mushy, try parboiling the beans for 1-2 minutes in salted boiling water, drain and cook as follows but reduce cooking time.

-If you're using fresh green beans clean and trim them to 1 to 1 1/2 inch pieces.
-Heat the olive oil in a pan and cook the chopped onions and garlic until lightly brown.
-If you want to use tomato paste add it at this point and stir for a min.
-Add the beans and stir them until they slightly change color (app. 6-8 mins).
-Add the tomatoes and cook for 5 mins and then add sugar (cumin and pepper), water, and salt. -Cover the pan and cook with low heat until the beans are soft (30 mins with frozen beans - 45 mins with fresh ones).
I cook it for far less time as I don’t like very soft beans.

This is traditionally served cold, but it's good when it's warm too.

Enjoy! 

 

Rice Pilaf

2 cups Basmati Rice
scant 4 cups water
1 onion, thinly sliced, or shallots
pinch saffron
olive oil
salt
1/4 cup each of chopped nuts or pumpkin seeds, dried fruit, (such as barberry, currants, raisins, Afghani Tut, or chopped apricots)
A heavy bottomed pot

Heat the oil on medium high heat and add the saffron, to let it bloom in the oil.  Add the onion or shallots and sauté until brown,  Add the rice and coat with the oil.  Add salt, nuts and fruit. 

Turn the element on high and add the water.  Bring to a boil, stirring.  Cover, and set to medium low for 20 minutes.

Grilled Turkish Chicken (Serves 2-4 people)

4 Boneless skinless chicken thighs
2 tbs Turkish Baharat*
3-4 shallots, grated or one small onion grated
2 tsp lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper

Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place chicken thighs in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 4 minutes a side on a very hot BBQ grill.

Optional:  Marinate a large amount of chicken pieces, skinned thighs and drumsticks, for example, and roast or grill.