L'Italo-Americano

THURSDAY, SEPTEMBER 16, 2021 www.italoamericano.org 28 L'Italo-Americano S u m m e r h a s b e e n l o n g a n d hot here in the Umbria hills, so ragù or cream sauces don't really appeal with these temperatures. W e d o c o n s u m e a n i n o r d i n a t e a m o u n t o f t o m a t o s a l a d a n d mozzarella, enough to feed a s m a l l a r m y . H o w e v e r after a busy day, there is nothing more refreshing a n d s a t i s f y i n g t h a n a s i m p l e a n d l i g h t v e g e t a r i a n p a s t a followed by a plate of fruit. I f y o u w i s h t o m a k e a t r u l y I t a l i a n - s t y l e v e g e t a r i a n p a s t a , I r e c o m m e n d y o u k e e p t o the following principles: 1 . P l a n t o b u i l d a balanced recipe with one ingredient as the leading character and the others to complement and contrast the main ingredient. 2. Preferably choose one vegetable and let it shine w i t h m i n i m a l manipulation. 3 . B e g e n t l e w i t h t h e aromatics; burned garlic or o n i o n a r e b i t t e r a n d indigestible, and the aroma o f t o o m a n y h e r b s i s c o n f u s i n g r a t h e r t h a n interesting. A l s o , p l e a s e , b e restrained with fats. Pasta s h o u l d n o t s w i m i n a puddle of greasy sauce. A teaspoon per person of best quality extra-virgin olive oil, drizzled on the plate j u s t b e f o r e s e r v i n g , provides plenty of aroma without the excess calories. U s e b e s t q u a l i t y I t a l i a n d u r u m s e m o l i n a p a s t a , bronze-drawn. I am always in favor of local produce, but from my experience of l i v i n g a b r o a d f o r m a n y years, pasta made in Italy is always a superior choice. This recipe is a classic e x a m p l e o f t h e s e principles. It uses only one vegetable, two aromatics, o n i o n a n d s a f f r o n , a n d r i c o t t a , w h i c h i s considerably lighter than cream. Ingredients: 3 small zucchini (about 1/2 kg, 1 lb) 1 small onion, diced 125 g (4 oz) fresh ricotta 1/2 teaspoon salt 20-30 threads or 1 small pinch powdered saffron 350 g (12 oz) short pasta like penne, orecchiette or fusilli grated Parmigiano and best quality extra-virgin olive oil to serve Prepare the saffron: - I f y o u a r e u s i n g saffron threads either grind in a mortar with a pinch of salt or soak in a s m a l l a m o u n t o f w a r m w a t e r i n a c o v e r e d LETIZIA MATTIACCI container for 30 minutes to 12 hours, the longer the better. - Stir the saffron into the r i c o t t a . I f u s i n g s o a k e d threads, add the soaking w a t e r a l s o . P o w d e r e d saffron does not require soaking. Prepare the zucchini: - Halve then quarter the zucchini lengthwise, then cut into 5 mm (1/4 inch) t h i c k s l i c e s . I n a l a r g e saucepan and over a low heat, sauté the onion in o l i v e o i l u n t i l f r a g r a n t . Don't cook the onions too l o n g o r t h e y w i l l b u r n b e f o r e t h e z u c c h i n i a r e ready. - Increase the heat, add the zucchini and stir fry quickly until tender and starting to become golden. Set aside. To finish: - C o o k t h e p a s t a i n p l e n t y o f s a l t e d b o i l i n g w a t e r a c c o r d i n g t o t h e packet instructions. Drain, reserving 1-2 cups of pasta water. - Add the cooked pasta t o t h e z u c c h i n i o v e r a medium heat. Stir quickly, then add the ricotta with saffron and a ladleful of pasta water. Increase the heat and stir vigorously to i n c o r p o r a t e t h e c h e e s e . Add more pasta water to keep the ricotta fluid, if necessary. - Plate, drizzle with your best extra-virgin olive oil a n d a s p r i n k l e o f P a r m i g i a n o . S e r v e immediately. L e t i z i a M a t t i a c c i i s a c o o k b o o k a u t h o r a n d owner of Alla Madonna del Piatto Cooking School and Agriturismo in Assisi, U m b r i a , h t t p s : / / i n c a m p a g n a . c o m . T h i s recipe has been previously p u b l i s h e d i n M r s . M a t t i a c c i c o o k b o o k entitled Festa Italiana. Quick, refreshing and tasty: pasta with zucchini and saffron is the perfect dinner! (Photo: Letizia Mattiacci) Pasta with zucchini and saffron LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES

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