We all have food traditions – recipes that are woven into our holiday and heritage celebrations. They’ve been handed to us with instructions scratched in the margins of cookbooks, on dog-eared recipe cards, or sometimes via hands-on kitchen instruction. They have names like Elsie’s Cranberry Ice, Grandad’s Horseradish Sauce or other words that indicate the culinary lineage.
But our blogging world is also having it’s influence, isn’t it? We read and we learn from each other and we can explore cuisine across the globe in a matter of minutes. I bookmark them and “like” them and forward my favorites to others. The lovely tomato pie that I blogged from a Parisienne blogger is now featured on the menu at Cornell University in Ithaca, NY and the likes of Rukmini’s eggplant kasundi has graced my table.
The intricate food sharing system was exemplified when needing to use the last of the season’s squash, I return to a bookmarked post over at Good Food Matters. Nancy blogged her Suprisingly Wondrous Zucchini Sauce and by reading her post, I learned that her sauce was her own version of a dish done in Rome by RachelEats.
Isn’t right now the time when wonderous squash have become perfectly monstrous? I saw a blog photo where someone had strapped one into a car seat because it was, in fact, the size of a small child. This super easy sauce can be adapted any number of ways.
As you’ll see if you follow the lineage, the original was not a vegetarian dish with the addition of pancetta or bacon. Nancy eliminates that but spices it up with the addition of a zesty watercress pesto. Unless you prefer extremely mild dishes, I’d recommend something to perk it up and in our case, it was crushed red peppers.
adapted from Nancy who adapted from Rachel
- ½ cup olive oil
- 4 Tbs butter
- 10 cups of sliced zucchini
- 4 cloves of garlic, minced
- 1 Tbs sea salt
- 1 cup white wine
- 1 cup water
- crushed red pepper
- grated pecorino to taste
- 1 lb tagliardi pasta (I had my heart set on tagliardi but my pantry wouldn’t cooperate. As you see, I improvised with broken pieces of lasagna)
In a large stock pot, heat olive oil and butter on medium. Add zucchini and garlic. Season with salt. Stir, coating the vegetables well. Saute for 5-7 minutes, as vegetables begin to soften. Cover and simmer for 10 minutes. Zucchini will collapse and release its liquid—becoming “soupy.” Add water and wine, and continue cooking uncovered for another 7 minutes. Remove from heat and puree the mixture. Taste for salt.
In a separate large pot, cook pasta of choice according to package directions. Drain and return to pot. Spoon warm sauce over pasta, and fold throughout—gently coating the squares. Dust with crushed red peppers and pecorino to taste.
Make, modify and share!