As part of Summer Passport we’ll be bringing you the tastes of some of the countries featured with some very delicious recipes.
To celebrate Italy and Italian cuisine we have a spaghetti recipe from the one and only David Rocco. This delicious dish is featured in his cookbook, Made in Italy.
This recipe comes from the Hotel Villa Maria in Ravello, which has a gorgeous garden that supplies the hotel with fresh produce.
Zucchini can sometimes be bland, but the combination of mint and capers really brings it, and the dish, to life.
1 lb (500 g) spaghetti
1 cup (250 mL) extra-virgin olive oil, for frying
4 medium zucchini, sliced
3 tbsp (45 mL) capers
1 small bunch fresh mint leaves, finely chopped
2 tbsp (30 mL) red wine vinegar
As in most Italian recipes, you can make the sauce in the time it takes to cook the pasta.
So, which you make the sauce, cook your pasta in a large pot of salted water, as usual, until just slightly before the al dente stage, reserving 1/2 cup (125 mL) of the cooking water.
In a large frying pan, heat up the olive oil and fry the zucchini slices, laying them flat. When they become slightly golden on one side, turn them over. Cook in bathes, don’t crowd the pan. Put the fried zucchini on a plate lined with a paper towel to absorb the excess oil. Sprinkle salt over the hot zucchini. Turn the heat down to low, and add the capers, half of the mint and the red wine vinegar. Mix that together for about 1 minute. Add half the cooked zucchini, and raise the heat to medium-high. Now add the spaghetti and the pasta water, and finish cooking it by tossing and mixing everything together for another minute. Plate, and then top each serving with the remaining mint and zucchini.
Per 4 persone
*QB = Quanto Basta, which means use “as much as you need” or “as much as you want”
Excerpt from: Made in Italy by David Rocco. Copyright © 2011 Rockhead Entertainment Inc. Published by HarperCollins Publishers Ltd. All rights reserved
For more delicious Italian dishes pick up Made In Italy by David Rocco.
Here’s another recipe from David Rocco, Pizza Fritta.
Want to learn more about Summer Passport? Click here. You’ll find books that will take you around the world, great contests, exclusive content from authors, and more!