Pappardelle of Zucchini and Summer Squash
- Yield 4 servings
- 2 farm-fresh zucchini
- 1 to 2 farm-fresh summer squash
- 1/4 cup extra-virgin olive oil
- 4 slices pancetta (about 1/4 pound), coarsely chopped (optional)
- 6 garlic cloves, roasted, puréed
- 1/2 cup half-and-half
- 4 tablespoons grated Parmigiano-Reggiano cheese
- Pinch of grated nutmeg
- 1/2 teaspoon Tabasco sauce
- 8 fresh basil leaves, torn
- Freshly ground black pepper
- Scrub the zucchini and summer squash clean and pat dry with paper towels. Using a vegetable peeler, peel the zucchini and squash lengthwise into thin wide slices.
- Heat the olive oil in a 12-inch skillet over medium-high heat. Add the pancetta, if using, and sauté until golden and crispy, 3 to 4 minutes. Add the garlic purée and sauté about 30 seconds. Toss in the zucchini and squash and sauté for 2 to 3 minutes. Add the half-and-half with 2 tablespoons of the Parmigiano-Reggiano and toss thoroughly to coat. Season with the nutmeg, Tabasco, and basil and stir to mix. Taste to adjust the seasonings, if necessary.
- Transfer to a serving dish, season with the remaining 2 tablespoons Parmigiano-Reggiano and black pepper to taste, and serve.
Reprinted with permission from Silvia Lehrer’s Savoring the Hamptons: Discovering the Food and Wine of Long Island’s East End (Running Press, May 2011).