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RECIPE OF THE MONTH INGREDIENT OF THE MONTH BABBO MENU |
 SPAGHETTINI CON ZUCCA This month, we are sharing two recipes that use deliciously sweet summer zucchini in different ways. The first is a spaghettini dish made by Mario Batali, and the second, a sweet zucchini olive oil cake courtesy of pastry chef Gina DePalma. Serves 4 Kosher salt 4 tablespoons extra-virgin olive oil 1/2 Spanish onion, cut into 1/4-inch dice 4 garlic cloves, thinly sliced 1 pound spaghettini 1 pound (2 medium or 3 small) zucchini (both yellow and green) cut into 1/4-inch half moons, with zucchini blossoms, separated 1 teaspoon hot, red chili flakes 1/4 cup finely chopped Italian parsely Parmigiano-Reggiano, for grating 1. Bring 6 quarts of water to a boil and add 2 tablespoons salt. 2. In a 12- to 14-inch sauté pan, heat 2 tablespoons olive oil over medium heat. Add the onion and garlic and stir over medium heat, stirring occasionally, until the onions and garlic are softened, about 5 minutes. Add the zucchini (without the blossoms) to the pan and cook, over medium-high heat, until the zucchini is tender, about 5 minutes more. Remove from the heat. 3. Cook the pasta according to the package directions, until tender yet al dente. Return the squash mixture to the heat, drain the pasta, and add it to the pan. Add the chili flakes, parsley, zucchini blossoms, and the remaining 2 tablespoons of olive oil and toss over high heat until the pasta is heated through, about 1 minute. Divide the pasta evenly among 4 warmed pasta bowls, grate the Parmigiano-Reggiano over the top, and serve immediately. |
Serves 4 Kosher salt 4 tablespoons extra-virgin olive oil 1/2 Spanish onion, cut into 1/4-inch dice 4 garlic cloves, thinly sliced 1 pound spaghettini 1 pound (2 medium or 3 small) zucchini (both yellow and green) cut into 1/4-inch half moons, with zucchini blossoms, separated 1 teaspoon hot, red chili flakes 1/4 cup finely chopped Italian parsely Parmigiano-Reggiano, for grating 1. Bring 6 quarts of water to a boil and add 2 tablespoons salt. 2. In a 12- to 14-inch sauté pan, heat 2 tablespoons olive oil over medium heat. Add the onion and garlic and stir over medium heat, stirring occasionally, until the onions and garlic are softened, about 5 minutes. Add the zucchini (without the blossoms) to the pan and cook, over medium-high heat, until the zucchini is tender, about 5 minutes more. Remove from the heat. 3. Cook the pasta according to the package directions, until tender yet al dente. Return the squash mixture to the heat, drain the pasta, and add it to the pan. Add the chili flakes, parsley, zucchini blossoms, and the remaining 2 tablespoons of olive oil and toss over high heat until the pasta is heated through, about 1 minute. Divide the pasta evenly among 4 warmed pasta bowls, grate the Parmigiano-Reggiano over the top, and serve immediately.
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ZUCCHINI OLIVE OIL CAKE This zucchini cake is delicous with a scoop of gelato. |
Serves 4 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 2 cups granulated sugar 1 cup extra-virgin olive oil 3 large eggs 2 teaspoons pure vanilla extract zest of 1 lemon, finely grated 2 cups of shredded zucchini 1 cup walnuts,chopped 1. Preheat the oven to 325 degrees. 2. In a medium bowl, whisk together the flour, baking powder, salt and spices. Set aside. 3. In the bowl of an electric mixer, beat the sugar, eggs and oil until light. Add the vanilla and lemon zest, followed by the dry ingredients, beating thoroughly to combine. Add the zucchini and walnuts. 4. Pour into a greased 13-inch by 9-inch cake pan. 5. Bake the cake 35-40 minutes, or until it is golden brown on top and springy to the touch in the center. Dust the top of the cake with Confectioner's Sugar and serve. |
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