Hello everyone! 🙂
Let me thank a couple of people before I share this wonderful recipe with all of you.
First: the photo setting. Do not get any fancy idea. The red roses are not from Stefano. The last time he gave me red roses we weren’t even dating!!! 😉 Haven’t you noticed that flowers are one of the first things to disappear into thin air in the course of a long-term relationship? But I’m digressing. Back to the roses: they are the gracious present that Anatoli from the wonderful wine blog Talk-a-Vino and his lovely wife brought me last time they came over for dinner. You don’t know him? You don’t know what you are missing. His blog offers a wealth of knowledge on anything wine-related and is a pleasure to read: go check it out and decide for yourselves! 🙂
Anyway, for some reason, whenever I see a red rose, I get to think about the “famous” scene from the movie American Beauty. So, finding myself with all those gorgeous and vibrant red petals I couldn’t resist putting them to good use by recreating that scene in a… food context, so the photo setting for this dish was a real no brainer. Thank you, Anatoli and Victoria!!! Hope you like the photograph. 🙂
My second thank you note goes to my aunt Pia, my mother’s sister. She came over to visit us and we found a little time (but not much!) for cooking. She was born and raised in Southern Italy but she has been living in Liguria (a region in the northwest of Italy) since forever, so her cuisine is a combination of the two Italian souls. During her stay, she taught me how to make some of her signature dishes including the one I’m sharing with you today. Dear aunt, thank you so much!!! I hope you’ll find that the image makes justice to your recipe! 🙂
But enough with the cha cha, and let’s talk food.
1/4 cup, extravirgin olive oil
1 Tbsp, butter
2 Tsp, harissa
4 mint leaves
Half pack of tagliatelle
1 Tbsp, grated Parmigiano cheese
Wash the zucchini under cold water. On a chopping board, cut about 1/4 inch off each side and slice the zucchini thinly and evenly.
In a large non-stick skillet, put the olive oil and the butter and let the butter melt. When the butter is melted, add the zucchini and some salt (to taste), toss to coat and cook on low heat. After 10 minutes, add the harissa and keep cooking until the zucchini are simmered.
Put a large pot of salted water on the stove to boil. When the water is boiling, add the tagliatelle and cook until al dente, stirring occasionally.
While the tagliatelle are cooking, shred the mint leaves with your hands, add them to the zucchini and, on a very low heat, toss to coat.
Drain the tagliatelle, setting aside some of the water where the pasta has been cooked. Put the tagliatelle into the skillet with the zucchini and toss to coat. If the zucchini sauce is too dry, add some of the water you put aside.
Put the tagliatelle into the serving plates and, if you wish, dust the top of each plate with the parmigiano cheese.
PS: isn’t it unbelievable that Annette Bening didn’t win the Oscar for her role in American Beauty? She was magnificent! And she didn’t win it for Being Julia either!!! I can’t help but wondering: what were the Academy people thinking?