Here, the zucchini is cut into thin strands resembling spaghetti. For this dish you will need a fixed blade slicer (a.k.a. mandolin) of some sort such as a Ben-Riner. Use the comb that gets you closest to spaghetti. This iteration of squash as pasta sees it dressed with a quick tomato sauce with caramelized onions and fennel.
INGREDIENTS:
4-6 medium various colored summer squash, washed and ends trimmed 1 medium brown or white onion, cut into ¼-inch dice 1-2 fennel bulbs, stalks removed, cut into ¼-inch dice 2-3 cloves garlic, peeled and finely chopped Salt and pepper to taste 1 ounce pastis-optional ½ tablespoon fresh marjoram or oregano, chopped 1 14½-ounce can chopped tomatoes in juice (San Marzano are great if you have them) 1 tablespoon fennel fronds, chopped Extra Virgin olive oil as needed
METHOD:
Using the medium comb of you Ben-Riner or mandolin, slice the squash into long strips. When you get to the seeds, taste a strip to check for bitterness. If the squash is not too bitter, use the whole thing. If it is really bitter, avoid using it. Set squash aside.
Heat a 10-inch sauté pan over medium-high heat. When hot, coat the pan bottom with oil and heat until shivering. Add the onions and sauté until translucent, but not coloring. Add the fennel dice and cook, tossing often, until tender and only a little golden in a few spots. Make a well in the center of the ingredients and add a little oil. When the oil heats up, add the garlic and cook until fragrant. Toss to combine with the vegetables. Season with salt and pepper and half the herbs. Add the pastis if using and cook down by half. Add the tomatoes and toss to combine. Cook, tossing and stirring to break down the tomatoes. Cook until the liquid has thickened and the tomatoes are broken down. If needed, add a little water to keep the sauce from scorching while the tomatoes break down. Don’t worry if you add too much water as you can always cook it down. When you have a sauce-like consistency, taste for balance and adjust as needed. You might need to add a little sugar or a touch of red wine vinegar to make the flavors pop. When the sauce is done, Remove from heat and keep warm.
As the sauce is finishing, heat a large (12-14 inch) skillet over medium-high heat. When hot, film the pan well with oil. When the oil is very hot, add the squash strips and toss to coat with the oil. Turn up the heat to high. Keep the squash moving so it does not scorch. Sprinkle with the remaining herbs and season with salt and pepper. Cook until the squash is just tender and looks like pasta. Remove the pan contents to a serving dish, and top with the sauce. Serve hot.
Chef’s Notes:
If you wish to get fancy, make the “pasta” and let it cool a little in a large non-reactive bowl. Then, use a long-tined roast fork to gather up some of the “pasta” and twirl the fork with one hand while cupping the strands with the other. Twirl and form a ball of “noodles”. Set the noodle ball on an oven proof dish, and when they are all made and you are ready to serve, spray with a little oil and put them into a preheated oven to get hot, then use a spatula to move them from the oven to the plate. Top with the sauce and serve. You can even par-cook the noodles earlier in the day and set them up in the refrigerator, then make the sauce earlier as well. This way, if you are entertaining, all you need do is put the tray with the “pasta” balls in the oven and then heat the sauce while the squash heat. Transfer to plates, sauce, and serve.
Serves: 4
Source: Chef Andrew E Cohen
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