Download Recipe or buy the DVD and E-book available at: http://www.longtailnet.com/2701
Born in Florence, Giuliano Bugialli is Italy’s foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking.
Giuliano Bugialli is a best selling author of books on Italian cooking including the classic: “The Fine Art of Italian Cooking” … Other titles include:
The Foods of Sicily and Sardinia and the Smaller Islands (1996)
The Best of Bugialli (1994)
Giuliano Bugialli’s Foods of Tuscany (1992)
The Fine Art of Italian Cooking (1977 first edition, 1990 second edition)
Giuliano Bugialli’s Classic Techniques of Italian Cooking (1989)
Bugialli on Pasta (1988) Giuliano Bugialli’s Foods of Italy (1984)
Giuliano Bugialli’s Food of Naples & Campania (2003)
Giuliano Bugialli’s Parma “A Capital of Italian Gastronomy” (2007)
The Recipe for this video can be downloaded at: http://www.longtailnet.com/2701 – or clipped from below.
From CALABRIA
SPAGHETTI ALLE ZUCCHINE
Spaghetti with Sautéed Zucchini
Makes 6 servings
3 large cloves garlic, peeled
15 large sprigs fresh Italian parsley, leaves only
2 pounds thin zucchini, but not the Japanese type
Coarse-grained salt
½ cup extra virgin olive oil
About 1 cup completely defatted chicken broth, preferably homemade
Salt and freshly ground black pepper
15 ounces Ricotta, very well drained
5 tablespoons sweet butter (2½ ounces) at room temperature, or olive oil
½ cup lukewarm water, or more as needed
FOR THE PASTA:
Coarse-grained salt
1 pound dried pasta such as spaghetti, preferably imported Italian
TO SERVE:
Abundant fresh basil leaves
Freshly ground black pepper
Freshly grated Pecorino Romano cheese
Coarsely chop the garlic and parsley together on a cutting board. Trim the ends of the zucchini, quarter them lengthwise, then cut each quarter into 1½-inch pieces. Soak the zucchini in a bowl of cold water with a little coarse salt for half an hour. Set a large stockpot with cold water to boil over medium heat.
When ready, drain the zucchini and rinse under cold running water to remove excess salt and the bitter taste from the zucchini. Heat the olive oil in a medium-size skillet over medium heat; when the oil is warm, add the garlic mixture and sauté for 2 minutes. Add the zucchini and sauté until cooked but not mushy, about 20 minutes, adding a little of the broth as needed. Season with salt and abundant pepper.
Meanwhile, place the ricotta in a large serving bowl, season with salt and pepper, and add the butter or olive oil. Mix very well, add the lukewarm water, and mix again until very smooth and creamy, adding more water if necessary.
When the zucchini is ready and the water reaches a boil, add coarse salt to the stockpot, then the pasta, and cook until al dente, 9 to 12 minutes, depending on the brand. Drain the pasta, transfer it to the bowl containing the ricotta, and mix very well, then add the zucchini and abundant basil leaves, and mix again. Serve hot with black pepper and the Pecorino Romano sprinkled over.
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