I thought I should write down this lovely recipe for Pasta Zucchini. I remembered that about two years ago I entered this recipeand an accompaning story for a competition with Italy magazine and actually became a joint winner. You can see by searching on the following link.
Pasta Zucchini | ITALY Magazine
Recipe by Susan Reed
In the 1980’s I lived in Venice for a 5 years and very shortly after arriving, I met a delightful old lady called Nai. The Italian language was unfamiliar to me but she spoke beautiful English and took me under her wing, with her tuition I was able to understand quickly.
I spent many mornings with her as she taught me about the Italian culture, the history and most of all, shopping and cooking. All the food was bought in fresh on a daily basis. We would carry empty litre bottles of wine to be filled at the local bottega, then across the way to the supermarket for a litre bottle of Grappa, and to the tabaccheria for her cigarettes “Esportazione” (the same brand that she had smoked since the war)
Just a few yards from her house in Via Garibaldi, the fruit and vegetable boat would come up the canal early morning and stay until 12.30. We would always go there to buy all the fresh produce she would need for the carefully planned menu of the day. Amongst my favourite vegetables were the carciofi already prepared, floating in a bucket of water. These had to cooked almost immediately to stop them from turning brown.
We had to be back in time for our 3rd espresso of the day before she would begin preparing a most wonderful gourmet meal for her husband Mario who would come home from work for his lunch. We ate at 1pm prompt every day, always il primo followed by a delicious secondo accompanied by red wine and followed by another espresso. Usually the Grappa was reserved for after the evening meal.
I love everything Nai has cooked for me over the years and have lifelong memories of times we spent together. My husband and I go over to stay with her in Venice as often as we can. She still loves to cook outstanding meals for us.
Probably my favourite spring pasta dish was the one she made with zucchini which I have adapted slightly. It is so simple and yet delicious and satisfying.
Ingredients
175 grams of Orechiette
2 Large Zucchini
Clove of garlic
Olive oil
Fresh Parmesan
Flat leaf parsley
½ lemon
Toasted pine nuts (optional)
Preparation
Slice the zucchini as thinly as possible (I use the flat side of my grater)
In a large frying pan heat the olive oil with the garlic left whole ( just to add flavour ) and fry the zucchini in small batches so they brown quickly, when cooked drain on kitchen paper to absorb the excess oil until they all are done. Discard the garlic sprinkle the zucchini with salt and freshly ground pepper and stir in with the cooked pasta and pine nuts. Serve, add a squeeze of lemon juice, freshly grated parmesan and finish with chopped parsley
Biography
I am married to Alan Reed who is a professional watercolour artist and loves to paint scenes of Italy. We live in Northumberland and I work alongside him in our business. We travel regularly to Italy, America and the Middle East for painting commissions.
