Currently viewing the tag: "spring onion"
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. If you have fava beans, sauté them up and add just before service. They become “sauce” to the “pasta” that is the squash.
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Favas and mint are a classic combination, and you will find the two in many recipes. Here is another. The prosciutto is optional, but provides a nice bit of savory saltiness that goes well. This role could be filled by shavings of Pecorino cheese or fricco*, which is a sort of cracker or tuile made of melted cheese. This is the sort of salad that could be served as a course on its own or could be used as an accompaniment to a main course item such as grilled salmon or chicken.
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This is a traditional Catalonian dish made with an onion similar to spring onions. There are festivals dedicated to eating calçots, and these are called a calçotada. The usual accompaniment to calçots is a romesco sauce, made with red peppers and tomatoes. Although these are not in season, I have made a perfectly fine version of this with jarred peppers and canned tomatoes, and so I will include the recipe.
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