Quick Saute Of Zucchini With Toasted Almonds And Pecorino Recipes

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ZUCCHINI SALAD WITH PECORINO, BASIL AND ALMONDS



Zucchini Salad With Pecorino, Basil and Almonds image

Many recipes call for shaving raw zucchini into long strands, which looks whimsical but often leads to soggy squash. Cutting zucchini into thicker batons helps the vegetable retain some bite. Douse the strips with a bright garlic-caper vinaigrette, tender herbs and tangy pecorino, and just before serving, toss in some chopped almonds for crunch. This zucchini salad makes a great starter or a side, but it can also be the foundation of a meal: Add it to cooked penne or pearl couscous for a quick pasta salad, or scatter it over a slice of grilled bread that's been slathered with mascarpone or ricotta.

Provided by Alexa Weibel

Categories     brunch, dinner, easy, for two, lunch, quick, weekday, vegetables, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 tablespoons capers, chopped, plus 2 teaspoons caper brine
1 teaspoon lemon zest, plus 1 tablespoon juice
1 garlic clove, minced
Kosher salt and black pepper
3 medium zucchini or summer squash (6 to 7 ounces each)
1/3 cup shaved Pecorino-Romano cheese
1/4 cup torn fresh basil
1/4 cup chopped flat-leaf parsley
1/3 cup roasted salted almonds, chopped

Steps:

  • In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
  • Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
  • Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.

TOASTED ALMOND AND PECORINO SANDWICHES



Toasted Almond and Pecorino Sandwiches image

Exactly what a fancy grilled cheese should be - top-notch cheese and bread with a little surprise (an almond-sage spread).

Yield Makes 6

Number Of Ingredients 10

3 cups whole unblanched almonds (about 1 pound), toasted, cooled
1/2 cup plus 2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
12 1/2-inch-thick slices country-style bread (each about 3 1/2x5 1/2 inches)
1 10- to 12-ounce wedge pecorino cheese, cut into very thin slices
Additional olive oil

Steps:

  • Coarsely chop nuts in processor. Add next 6 ingredients. Blend until mixture forms coarse paste. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
  • Divide almond paste among half of bread slices; spread to cover. Top with cheese. Sprinkle with pepper. Cover with remaining bread slices. Brush tops with oil.
  • Heat 2 large nonstick skillets over medium-high heat. Add 3 sandwiches, oiled side down, to each skillet. Cook until bread is crusty on bottom, about 6 minutes. Brush tops with oil. Turn sandwiches over. Cook until brown and crusty on bottom, pressing to compact, about 6 minutes.

QUICK SAUTE OF ZUCCHINI WITH TOASTED ALMONDS AND PECORINO



Quick Saute of Zucchini With Toasted Almonds and Pecorino image

I heard this recipe on the Martha Stewart Sirius Radio channel. It was from Jimmy Bradley, chef and owner of Red Cat and Harrison restaurants in NYC. It sounded so easy and delicious, I had to try it. I used a mandoline to cut the zucchini into matchsticks.

Provided by Greywalker

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

5 cups zucchini (about 3-4 small zucchini)
1/4 cup almonds, sliced
1/4 lb pecorino romano cheese, sliced into very thin sheets
1/4 cup extra virgin olive oil
salt & freshly ground black pepper, to taste

Steps:

  • Slice the zucchini lengthwise 1/8th inch thick, then slice again to resemble matchsticks.
  • Divide the oil between two large, heavy-bottomed skillets and heat over high heat. When the oil is hot, but not smoking, add half of the almonds to each skillet.
  • When the almonds are golden brown and toasted (approx. 30 seconds), add half the zucchini to each pan and toss to coat zucchini with the hot oil. (You just want to warm the zucchini, not cook it.).
  • Season with salt and pepper. Return to heat for about 30 seconds to warm through.
  • Divide almonds and zucchini between four warmed plates and top with the sheets of pecorino.
  • Serve while still nice and hot.

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