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Recipe for family meals :

Tagligiarini with Roasted Tomatoes, Golden Zucchini and Basil
 

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley had this to say:

"Annie Somerville, author of 'Fields of Greens' (Bantam) and chef at Greens, a well-known San Francisco vegetarian restaurant, shares her recipe that pays extra attention to flavor, color, and texture ".

Ingredients

1/2 lb. golden zucchini or summer squash
1 lb. roasted tomatoes
3 Tblsp. extra virgin olive oil
3 garlic cloves, finely chopped
Salt and pepper
1/4 cup dry white wine
1/2 tsp. hot pepper flakes
1/2 lb. fresh tagliarini
2 Tblsp. pine nuts, toasted
15 fresh basil leaves, bundled and thinly sliced
Grated Parmesan cheese
1/2 cup garlic bread crumbs

Roasted Tomatoes:
1 lb. Roma (plum) tomatoes
Extra virgin olive oil

Garlic Bread Crumbs:
Garlic
Extra virgin olive oil
Sourdough bread or French baguette

Method

Roma (plum) tomatoes roast particularly well because their flesh is dense and they're not very juicy. Since they hold well for up to a week, you may want to double the recipe and use the tomatoes in a variety of dishes.The roasted tomatoes and their juice bring sweetness and intensity to this summer pasta. We like the flavor of Roma (plum) tomatoes and use them for this recipe. The tomatoes hold well, so you can roast them a day in advance, but don't try to hurry the roasting if you're running late. Instead, substitute sun-dried tomatoes. Garlic Bread Crumbs are a delicious addition.

Set a large pot of water on the stove to boil. Cut the zucchini in half lengthwise and slice it diagonally into 1/2" thick pieces. (If you're using scalloped summer squash, such as sunburst or pattypan, cut it in half through the stem end and slice into 1/2" thick wedges.) Cut the roasted tomatoes in quarters or large pieces and reserve their juice for the sauce. Heat 2 tablespoons of the olive oil in a large skillet and add the squash, garlic, 1/4 teaspoon of salt, and a few pinches of pepper. Sauté over medium high heat for about 2 - 3 minutes, just long enough to heat the squash through, then add the wine and cook for another minute, until the pan is nearly dry. Add the remaining olive oil, the tomatoes and their juice, 1/4 tsp. salt, and the hot pepper flakes.

When the water is boiling, add 1 teaspoon of salt. Add the tagliarini and cook until just tender. Before you drain the pasta, add 1/4 cup of the cooking water to the sauté pan (this will make the sauce juicier). Immediately drain the pasta, then add it to the tomatoes and squash along with the pine nuts and basil. Reduce the heat, toss well, and add salt and pepper to taste. Sprinkle with Parmesan and bread crumbs and serve immediately. Serves 2 to 4.

Roasted Tomatoes:
Preheat the oven to 250º. Core the tomatoes and cut them in half crosswise. Squeeze them gently to drain their juice and remove the seeds. Place the tomatoes cut side down on a lightly oiled baking sheet. Roast for 2 hours, until the tomatoes are very shrunken. As they slowly roast, their flesh will shrink and the skin will shrivel, but they should not brown or burn. Use them immediately or refrigerate in a sealed container. Makes 1 cup.

Tips:
Line the baking sheet with parchment paper to keep the juice of the tomatoes from cooking onto the pan. We use this technique for roasting peppers as well; it makes cleaning the pan very easy.

Garlic Bread Crumbs:
Crispy Bread crumbs add unexpected texture and garlic flavor to many of our favorite pastas. We make ours with French baguettes or sourdough breads, but almost any bread will do. We use about 1/2 cup bread crumbs for four servings of pasta or for a gratin. This simple recipe leaves the garlic decision to you, so use as much or as little as you like. Bread crumbs hold indefinitely in the freezer, though they will need to be crisped before
using.

Preheat the oven to 325º. Peel and finely chop the garlic and add to the olive oil. Thinly slice the bread and brush it on one side with the garlic oil. Lay the brushed slices on a baking sheet and bake for about 10 minutes, until they are very crisp and golden. Set aside to cool. Break up the slices with your hands, then grind in a food processor or blender, leaving the texture a little coarse.

Shirley Cline

 
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