Una giornata nel mio giardino

One day in my garden…a glorious morning, a sunny afternoon, and an evening reaping the bounty.

Fiore di Zucchina……Pepperoncini piccantini………San Marzano verdi…..

Fior di Zucchina
An early walk in the garden, a zucchini flower in full bloom. Hours later, the bloom tightens, closing itself to the heat.
Una giungla di pomodori!
Una giungla di pomodori!
Peperoncini piccanti
Peperoncini piccanti  – a burst of color in the midst of green

More green… and evening bounty

San Marzano verdi
Finding refuge in shade from the heat of day.

And in the evening, a small bounty of goodness.

Evening bounty
Evening bounty

Fettucce Giardiniera

This is a fast pasta dish that splits the preparation into two parts (I’m rather fond of doing this so the flavors remain distinct).

1-2 zucchine (one if large, 2 small) sliced thinly lengthwise

1/2 C olive oil

1-2 garlic cloves chopped

1-2 fresh peperoncini (small red chili peppers)

1/2 chopped tomato

1 pound fettuccine preferably the De Cecco brand

3/4 pound large, peeled and deviend shrimp (optional)

1/4 C white wine

Chopped basil

Grated parmigiano

1. Thinly cut the zucchini lengthwise. If you prefer you can salt it for an hour (this makes it easier to grill – no splattering and huge reduction of size. I use a Breville panini press to grill the zucchini. Brush a little olive oil on each side of the zucchini, then grill the slices until slightly brown.  Set aside.

2. Fill the pot of water  and put it on the stove to boil! Julienne the basil and set aside.

3. In a saute’ pan, heat the rest of the olive oil. Add the garlic and the chopped red chili peppers. If you want, add tomatoes. Then add the shrimp. Saute’ quickly, add a little wine if you choose!

4.  Once the water boils, add the pasta! While it cooking, take the zucchini and cut into strips. Set aside. You will add this to the pasta after you drain it.

5. Drain the pasta, add the zucchini, the shrimp mixture, and julienned basil. Add a little more olive oil if you like…and some grated parmigiano.

Buon appetito!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.