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Black Pepper Chitarra with Zucchini and Garlic Scapes
2 medium zucchini, julienned
1 pound chitarra or spaghetti style pasta
3 tablespoons olive oil
10 cloves garlic, peeled and finely chopped
1 1/2 teaspoons crushed red pepper flakes, plus more for garnish
1 bunch garlic scapes, thinly sliced
1/4 cup Pecorino Romano cheese, plus more for serving
Juice and zest of 1 lemon
Kosher salt
1/4 cup bread crumbs
4 sprigs mint, leaves only, torn
Freshly cracked black pepper
With a mandoline adjusted to a thick setting and fit with a medium julienne tool, slice the zucchini, avoiding the seedy core. Be sure to cut only the green meaty part, stopping on each side before you get to the seeds. Reserve the seedy core of the zucchini for another use.
Bring a large pot of water to a boil and season generously with salt. Place the pasta in the water and cook until al dente, 7 to 8 minutes (2 to 3 minutes if using fresh pasta).
As the pasta cooks, warm the olive oil in a large sauté pan over low heat. Add the garlic and sweat until fragrant but without color, about 1 minute. Stir in the red pepper flakes.
Use tongs to transfer the pasta to the sauté pan. Add 1 cup pasta water, the garlic scapes, and zucchini. Toss over low heat for 3 to 5 minutes, until the fettuccine has absorbed the sauce and the zucchini has softened slightly. Add the cheese and toss once more. If needed, add more pasta water to loosen the pasta.
Stir in the lemon juice and zest. Taste and adjust the seasoning with salt if desired. To serve, evenly divide the pasta among four bowls. Top each portion with bread crumbs, cheese, mint, cracked black pepper, and extra red pepper flakes.
Strawberry Rhubarb Crumble Pie
PASTRY
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup shortening (cold)
2 to 3 tablespoons orange juice (cold)
CRUMBLE TOPPING
1/2 cup all-purpose flour
1/2 cup oats
2 tablespoons packed brown sugar
4 tablespoons butter (cold, cut into small cubes)
FILLING
3 cups sliced strawberries (fresh, hulled)
1 cup chopped rhubarb (cut into 1/2″ slices)
2 tablespoons cornstarch
1 cup granulated sugar
1 large egg (beaten)
Step 1
Pastry: Combine the flour and salt in large bowl; add shortening and cut into the flour using a pastry blender or 2 knives until the mixture forms a very coarse meal.
Step 2
Add the orange juice 1 tbsp at a time, and toss the mixture with a fork lightly until the dough starts to clump together.
Step 3
Gently press the dough together into a disc shape and wrap in plastic; chill for at least 1 hour. (I make it the night before baking)
Step 4
Crumble topping: Combine the flour, oats and sugar in medium bowl; add the butter and using your fingers, cream the butter into the flour until it resembles large coarse crumbs; chill until ready to use.
Step 5
Assemble pie: roll out chilled pastry into a 10″ circle; line a 9″ pie plate with the pastry circle.
Step 6
Trim off the excess dough and crimp edges of the pie; refrigerate until ready to fill with berries.
Step 7
Preheat oven to 350F.
Step 8
Filling: In medium bowl, mix the strawberries and rhubarb with the cornstarch, sugar and beaten egg.
Step 9
Transfer fruit mixture of the prepared pie shell; top evenly with the crumble topping.
Step 10
Bake pie for 45 minutes or until the crumble is golden and the filling is bubbling.
Grilled Romaine
2 hearts of romaine
2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon balsamic vinegar
1/4 cup freshly grated parmesan cheese
INSTRUCTIONS
Heat grill to medium high heat.
Slice romaine in half lengthwise, keeping the stem intact. Brush both sides with olive oil and sprinkle on the salt and pepper.
Grill cut side down for 3-4 minutes until charred well. Flip and grill another 3-4 minutes. Remove from heat.
Drizzle cut sides with vinegar and parmesan cheese and serve immediately.