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  • Spaghetti with Zucchini and Pecorino Cheese

    This is one of my all-time favorite dishes: light, quick to prepare, and full of flavor. Until I discovered this dish and zucchini frittata, I was not a big fan of zucchini. But this dish makes zucchini shine. When zucchini arrive at the farmer’s market in great quantities in the summer, this is the perfect way to enjoy them. I first tasted this dish on a warm summer day in a garden in Puglia. Since then, I have tasted variants of it in other parts of the Italian south, but the Puglian recipe is somewhat lighter. The dish is perfect as a spring or summer lunch or as the opening course of a multicourse dinner. It is quick and easy to make and the flavor will impress. It pairs beautifully with a chilled Puglian rosé.

    • 5 tablespoons (75 mL) extra virgin olive oil
    • 3 medium zucchini, halved lengthwise and thinly sliced
    • 1 large onion, peeled and chopped
    • 1 cup (236 mL) dry white wine
    • Salt, to taste
    • Freshly ground black pepper, to taste
    • 11 ounces (308 g) spaghetti
    • 1 cup (236 mL) grated pecorino cheese, for sprinkling

    1. In a large pan, heat the olive oil over medium heat. Add the zucchini and onions and cook for about 5 minutes, or until the vegetables are soft. Add the wine, increase the heat to high, and continue cooking for another 2 minutes, or until most of the wine has evaporated. Season with the salt and pepper.

    2. Bring to a boil 4 quarts (3.8 L) of water. Salt the water generously, add the spaghetti, and cook to al dente, following the package directions. Drain and toss with the vegetable sauce.

    3. Serve hot, sprinkled with the pecorino cheese.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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