What I'm Reading....and cooking!

Having the Italian relatives in town got me interested in expanding my cooking repertoire...again. These 3 cookbooks have been an excellent resource for new and interesting recipes.



Additionally, here is a simple recipe (semplice ricetta) for an excellent Summer pasta dish that "the boys" made for us the other night. This would be a great pasta to make with items from your own garden, but pick the zucchini when they are small.

Pasta con Zucchini e Cippolli (Pasta with Zucchini and Onions)

While preparing the vegetables below, put 6-8 cups of water in a large pot and bring to a boil. Salt liberally. (The Italians say that the water should be as salty as the Mediterranean Sea). When it comes to a boil, drop in 1 1/2 pounds of your favorite pasta. They used Penne from Barilla, which they were glad to find in our local Ralphs.

Take 2 small zucchini (not the monster we typically grow in the home garden) and cut into 1/4" slices. Heat olive oil in a skillet and fry the zucchini slices a deep golden brown. Remove from pan to paper towel-lined plate to drain.

Add 1/2 medium yellow onion, chopped, to the pan and cook until lightly browned.

Drain cooked pasta and return to the pot. Add Zucchini and Onion to pasta with a splash of olive oil. Mix. Top with Ricctta Salata (a hard, somewhat stinky, but tasty ricotta)

Serves 4-6 people.