Zucchini Peperoncino (Southern Italian-Style Pasta with Anchovy and Lemon)
Chef Ho's Southern Italian-style oil pasta starring zucchini. One zucchini is used two ways: cut into thick rounds and seared like a steak, and shaved thin with a peeler into tagliatelle-like ribbons that are cooked for just a moment right before the pasta is done, so you can enjoy the contrast in texture and sweetness. Built on an aglio e olio base of crushed garlic and chili, the oil sauce dissolves the umami of anchovy paste along with lemon juice and zest in the residual heat, sharpening the definition of the flavor. Finish with a dusting of pecorino cheese.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
To draw out sweetness by cooking the zucchini, first cut it into thick rounds. Take about 6 cuts from one zucchini, keeping them thick like steaks.
1:10~3 minScore the cut surfaces of the zucchini rounds in a crosshatch pattern so the salt works in easily. As salt gets into the gaps, the zucchini turns out with strong umami and sweetness.
1:33~2 minArrange the scored zucchini on a tray and sprinkle salt evenly over the scored side. Salting one side only is enough. Let it sit for about 10 minutes to draw out moisture.
1:56~10 minNext, prepare the portion of zucchini to be eaten salad-style. Trim the ends, score it with a knife before running the peeler over it, then shave it thickly from the top with a peeler into thin ribbons like tagliatelle or fettuccine. Cut the rest into thin slices.
2:27~5 minPrepare the aglio e olio base. Since today is Southern Italian style, crush the garlic instead of mincing it. Use anchovy paste (it resists oxidation better than jarred anchovies and is easy to squeeze from the tube).
3:30~2 minAfter about 10 minutes, once the zucchini has released plenty of moisture, press it until liquid drips out as a guide and wipe off the moisture with paper towels. This alone gives you zucchini with plenty of sweetness and umami.
4:32~2 minPut the crushed garlic, chili pepper, and olive oil in a frying pan and make the aglio e olio base as usual. First heat until it begins to bubble.
5:02~3 minOnce the garlic is bubbling, lay the zucchini scored-side down and sear it. Spread the olive oil out flat and sear the surface of the zucchini over medium heat while drawing out the aroma of the garlic and chili. Lightly salt the unsalted side as well, and if the garlic browns too much, set it on top of the zucchini to rest.
5:37~6 minWhile the zucchini is browning, start boiling the spaghetti. Use 30 g of salt per 2 L of water.
6:40~8 minOnce a fragrant aroma rises, flip the zucchini. When it is well browned, lower the heat and crush the garlic with tongs or a fork to release the soft aroma inside at full strength.
6:50~4 minMatching the browning of the zucchini and garlic, squeeze in about 1 teaspoon of anchovy paste. Turn the heat from low to off and let the residual heat take over, squeeze in the lemon juice, and add the aroma of the lemon zest. Let the residual heat melt the lemon and anchovy to finish the oil sauce.
7:45~3 minAbout 5 to 10 seconds before the pasta is done, add the peeler-shaved zucchini ribbons to the pot and cook them briefly. Transfer the drained pasta and zucchini to the oil sauce in the frying pan, toss and cook while tossing the pan. Wipe up the anchovy umami stuck around the pan with the squeezed lemon to lift it off, adding the lemon aroma at the same time.
8:58~2 minPlate the dish. Arrange the pasta, the barely cooked zucchini ribbons, and the zucchini steaks, then finish with a dusting of savory pecorino cheese.
9:58~2 min
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