Thursday, July 7, 2011

Pasta = Bucatini + Boquerones + Zucchini + Herbs

What You Need:
bucatini pasta, 12 oz. (very good quality)
boquerones (white anchovy fillets), lightly cleaned if packed in oil, 12 each 
zucchini, 2 medium size, cut in 1/2 lengthwise, sliced 1/4 inch thick
canola oil, 3 tablespoons
fresh toasted bread crumbs, 1/4 cup
pecorino romano, grated, 1/4 cup

for the sauce:
extra virgin olive oil, 1/4 cup
flat leaf parsley, 1/4 cup
arugula, 1/4 cup
capers, rinsed, chopped, 1 tablespoon
lemon juice, freshly squeezed, 1 tablespoon
roasted garlic clove, 1 each
kosher salt, to taste **or himalayan pink salt**
black pepper, to taste

How You Make It:
1. Pulse the ingredients for the sauce in a food processor until chopped, do not puree to a paste.
2. Taste the sauce for seasoning, adjust with salt and pepper.
3. Refrigerate the sauce until needed. 
4. Cook the bucatini in salted boiling water until al dente. 
5. When the pasta is almost done, begin browning the zucchini slices in the canola oil over medium-high heat. 
6. Remove the al dente pasta from the water, drain, and add to the zucchini. 
7. Add enough of the sauce to evenly coat the pasta and other ingredients.
8. Gently add the boquerones and lightly toss.
9. Plate the pasta and finish the dish with the pecorino and the bread crumbs.

Note from Corey:  "Boquerones are wonderful anchovies with a sweet flavor and firm texture. Some say that cheese is never served with seafood in Italy- a broad statement that is not always true.  Heavy, cheesy sauces are not recommended with seafood, but a small amount of pecorino adds texture and flavor without interfering with the delicate taste of the seafood. Make sure when you sauté the zucchini, you do not salt them ahead of time. This causes the moisture in the vegetable to leach out, inhibiting good browning of the zucchini."

Note from Renee / Nutritionist: "Zucchini adds a wonderful taste and texture to many dishes, but is also packed with numerous health benefits. The high amount of fiber in zucchini aids in digestion, helps to curbs your appetite and also helps to maintain low blood sugar. It also has Vitamins C and A, as well as Folate, these act as powerful antioxidants and is believed to help fight oxidative stress that can lead to many different types of cancer. Because of the Vitamins A, C and Copper in zucchini, it also aids as an anti-inflammatory agent and is also believed to deter the development of disorders such as osteoarthritis, asthma and rheumatoid arthritis. In this recipe you can substitute Pink Himalayan salt for Kosher Salt. Pink Himalayan Salt is natural and preservative free, and it is believed to promote a healthy pH balance in your cells, particularly your brain cells."