| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Zucchini |
| 1 | lb | Fusilli |
| 3 | tb | Butter |
| 3 | tb | Olive oil |
| 1 | ts | All-purpose flour; dissolved in 1/3 cup milk |
| Salt | ||
| 2/3 | c | Roughly chopped fresh basil |
| 1 | Egg yolk; beaten lightly | |
| 1/2 | c | Freshly grated Parmesan cheese |
| 1/4 | c | Freshly grated Romano cheese |
| Vegetable oil; enough to fill a medium skillet 1/2-inch high |
INSTRUCTIONS
Cost: $ - Preparation Time: 15 minutes Difficulty Level: 2 - Servings: 4 Notes: This is the first course. No antipasti is needed. 1. Wash the zucchini, seed, and cut into sticks about 3-inches long and 1/8-inch thick. 2. Heat the vegetable oil in a skillet over medium-high heat, Fry the zucchini sticks, a few at a time, so that they are not crowded. Fry them until they are a light-brown color, turning them occasionally. As each batch is done, transfer to paper towels and drain. 3. Drop the fusilli into 4 quarts of boiling salted water, stirring with a wooden spoon. It will cook while you prepare the sauce. 4. In another skillet, melt half the butter and add all the olive oil. When the butter begins to foam, turn the heat down to medium-low, and stir in the flour-and-milk mixture, a little bit at a time. Cook, stirring constantly, for about 30 seconds. 5. Add the fried zucchini sticks, turning them a few times, then add 1/4 tsp salt and the chopped basil. Cook long enough to turn everything a few times. Turn off the heat, swirl in the remaining butter. Rapidly mix in the egg yolk, then all the grated cheese. 6. Cook the fusilli until al dente. Drain, transfer to a warm serving bowl, toss with all of the sauce, and serve at once. Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter <newsletter@gourmetconnection.com> on Sep 07, 1997
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