Bigger is not better. Take zucchini, for example. Large zucchini have a considerable water content. BSK recognizes this. Chops them up with some over-the-hill-greens; onions and herbs. Smooths the stewing melange with an immersion blender. With a dollop of Greek yogurt and a dusting of cayenne, HG is a fan of this healthy, restorative soup. Last night, BSK made a splendid pasta dish using very small baby zucchini from Trader Joe’s. Cut into 1/4 inch coins, the little guys went into the sauce pan with olive oil, red pepper flakes, garlic, and herbs. A handful of crisp, diced bacon was added. At the end of cooking, BSK swirled spoonfuls of pasta water into the mix to make a sauce. It was served over penne rigate topped with thin shavings of ricotta salata and a dusting of parmesan. The wine was Montepulciano d’ Abruzzese. Happy eating (the tiny zucchini starred).
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