PASTA & NOODLES-RECIPES
That Zucchini Spaghetti Stanley Tucci Loves (Spaghetti alla
2 servings
分量20 minutes
調理時間8 hours 55 minutes
総時間材料
1 quart sunflower oil, or as needed
6 medium green zucchini
4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese
手順
Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don't overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
Serve with more grated cheese and fresh basil.
栄養
サービングサイズ
-
カロリー
1016 kcal
脂肪総量
78 g
飽和脂肪
20 g
不飽和脂肪
0 g
トランス脂肪
-
コレステロール
57 mg
ナトリウム
479 mg
炭水化物総量
63 g
食物繊維
8 g
糖質総量
12 g
タンパク質
23 g
2 servings
分量20 minutes
調理時間8 hours 55 minutes
総時間