In today’s Seasonal Pantry, which you can read here, I talk about Romanesco zucchini and promise to post a photo, so here you go.
This zucchini can also take the place of pasta. Using a mandoline, you can slice it into long thin ribbons that resemble spaghetti or larger ribbons that look more like fettucini. The zucchini holds up when blanched or sauteed and is delicious with light sauces.
At last Saturday’s Chosen Spot dinner, local wild King salmon was served atop a bed of Romanesco zucchini “pasta” and napped with a Meyer lemon beurre blanc. Although everything at the dinner was excellent, this was my favorite dish. You can see the full menu and great photographs of the event here. John Lyle and his crew did a fabulous job.
Last night for dinner, when I realized I still had Romanesco zukes in the frig, I quickly pulled out my mandoline, shredded some of it into pasta, sauteed it in garlic and butter and topped it with crisp bacon. Yum yum oh yum.