Zucchini Papparadelle Nigella Lawson Recipes

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ZUCCHINI PAPPARDELLE WITH ROASTED TOMATO VINAIGRETTE, ARUGULA AND FETA CHEESE



Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons good quality balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon honey
Big pinch gray salt
4 tablespoons extra-virgin olive oil
1/2 teaspoon lemon zest
Freshly ground black pepper
4 1/2 pounds zucchini
2 cloves garlic, minced
2 teaspoons thyme, minced
1 teaspoon rosemary, minced
1 teaspoon sweet smoked Spanish paprika
Cherry tomatoes (20 large or 40 small)
2 bunches arugula
1/2 cup crumbled feta, preferably French (about 3 ounces)
1/2 cup pitted and chopped kalamata olives (about 3 ounces)

Steps:

  • Preheat the broiler.
  • To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.
  • Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.
  • In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.
  • Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
  • Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.

ZUCCHINI & PAPPARADELLE - NIGELLA LAWSON



ZUCCHINI & PAPPARADELLE - NIGELLA LAWSON image

Categories     Pasta     Vegetarian     Dinner

Yield 4-6 people

Number Of Ingredients 14

Ingredients
1 tablespoon butter
1 tablespoon olive oil
1½ pounds zucchini (4 medium)
1 clove garlic, minced
salt and pepper
2-3 tablespoons Marsala
scant ¼ cup sultanas (golden raisins)
2 tablespoons pine nuts
8 ounces egg pappardelle
3 tablespoons freshly grated Parmesan
small bunch fresh parsley, chopped
Yield: Serves 6 as a starter; 4 as a main course.
Ingredients

Steps:

  • Directions Heat the butter and oil in a heavy-based saucepan, and cut the zucchini into very fine rounds before adding them to the pan. Mince in the garlic and season with salt and pepper. Cook over a low to medium heat for about 45 minutes, stirring every now and again. When they are ready the zucchini will have sweated down-if you'll forgive the expression-but still retain some color and shape. In other words, you're looking for a certain mushiness without going so far as out-and-out pulp. Not that it matters: if you forget these are on the stove and let them cook until they reach the state of pure, undifferentiated sauce, you will still have something pretty heavenly on your hands. Besides, in Sicily, you will find that different cooks have different preferences: as ever, there is no one way to cook the same thing. While all this is going on, warm the Marsala, pour it over the sultanas and leave them to plump up for about 15 minutes, or longer if you want. Once the zucchini are cooked, stir the sultanas and their amber juices into them. Taste for seasoning. Toast the pine nuts by cooking them in a dry frying pan until they turn a golden brown, and remove to a cold plate. Cook the pasta according to package instructions, then drain and tip into a warmed bowl. Add the zucchini mixture and fold and toss to combine. Sprinkle over the pine nuts, Parmesan and most of the chopped parsley and toss everything gently together again. Sprinkle with the remaining parsley and take to the table.

ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA



Zucchini Pappardelle with Pesto and Eggplant alla Norma image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

1 large eggplant
Salt
1 cup fresh mint leaves
1 1/2 cups fresh basil leaves
1/2 cup pine nuts, toasted
Pepper
4 cloves garlic
1 lemon, zested and juiced
1 lemon, zested and juiced
1/4 cup plus 3 tablespoons olive oil
1/2 cup freshly grated Parmigiano-Reggiano
3 firm small to medium zucchini
4 cups vegetable stock
1 teaspoon chile flakes
1 pint cherry tomatoes
1 cup crumbled ricotta salata

Steps:

  • Slice off half the eggplant skin and slice the eggplant into 1/2-inch thick discs. Then stack the discs and cut the eggplant into 1/2-inch-wide batons. Salt the eggplant and let it drain on a kitchen towel for 20 minutes.
  • Place the mint and 1 cup of the basil leaves with the toasted pine nuts in the bowl of a food processor. Season with salt and pepper and grate in 1 clove garlic. Add in the lemon zest and juice, then turn the processor on and stream in about 1/4 cup olive oil. Place the pesto in a large shallow bowl that you can serve the zucchini pasta from. Stir in the cheese.
  • Using a vegetable peeler and shaving the length of the zucchinis very thinly slice them into wide, pasta-like ribbons. If the zucchini are large and seedy, discard the seeds once you get to the center. Flip the zucchini over and peel until you reach seeds. If the zucchini are firm and small to medium in size you'll be able to use all of the vegetable.
  • Place the vegetable stock and 2 cups water in deep skillet.
  • Heat the remaining 3 tablespoons olive oil, 3 turns of the pan, in a large skillet and heat over medium-high heat. Add the eggplant to the hot oil and lightly brown, 6 to 7 minutes, tossing occasionally. Toss and combine with the chile flakes and remaining garlic. Add the tomatoes and cover the pan with a tight fitting lid. Shake the pan occasionally and cook until the tomatoes burst, 7 to 8 minutes more.
  • Meanwhile, heat the stock and water to low rolling boil, add the zucchini, cook 2 minutes. Use a spider or tongs to remove the zucchini to the pesto. Add 1 cup cooking liquids and toss to coat and combine, using additional cooking liquids if necessary. Top with extra cheese to serve.
  • Remove the lid from the eggplant and tear in the remaining 1/2 cup basil leaves. Toss to combine.
  • Serve the zucchini piled up on plate with the eggplant alongside, topping eggplant with crumbled ricotta salata.

NIGELLA LAWSON TAGLIATELLE W/ CHICKEN FROM THE VENETIAN GHETTO



Nigella Lawson Tagliatelle W/ Chicken from the Venetian Ghetto image

Make and share this Nigella Lawson Tagliatelle W/ Chicken from the Venetian Ghetto recipe from Food.com.

Provided by Glutton

Categories     Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 1/2 lbs roasting chickens
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
3 fresh rosemary sprigs, minced
1/3 cup sultana, soaked in warm water for 30 minutes
1/2 cup pine nuts, lightly toasted
1 lb tagliatelle pasta noodles (if you can't find that, fettucini will do quite nicely.)
2 -3 tablespoons of chopped fresh parsley

Steps:

  • Preheat the oven to 350°F.
  • Rub the chicken with the oil and sprinkle with the salt and pepper--then place it breast-down in a roasting pan and roast for about 1 1/2 hours or until well browned, turning it over toward the end to brown the breast.
  • Prepare the pasta, salting it when it boils (a bit of olive oil helps too).
  • Take the chicken out of the oven, let it cool for about an hour, then pull it apart.
  • Heat the pine nuts in a small skillet, browning them slightly.
  • For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you're ready to cook the pasta.
  • Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.

Nutrition Facts : Calories 804.6, Fat 42.7, SaturatedFat 9.8, Cholesterol 188.6, Sodium 134.3, Carbohydrate 63, Fiber 3.3, Sugar 7.3, Protein 41.9

PAPPARDELLE OF ZUCCHINI



Pappardelle of Zucchini image

A pasta dish without the pasta! This is taken from the Union Square Cafe's opening night menu in the Union Square Cafe Cookbook. Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb zucchini, washed, ends trimmed (2 medium)
1 lb yellow squash, washed, trimmed (2 medium)
2 tablespoons olive oil
2 tablespoons white wine
2 tablespoons minced garlic
1/2 teaspoon kosher salt
fresh ground black pepper
1/2 cup fresh basil, cut in thin ribbons
2 medium tomatoes, peeled, seeded, diced
2 cups tomato sauce
2 tablespoons heavy cream
1/4 cup parmesan cheese, finely grated

Steps:

  • Slice the zucchini and squash lengthwise into 1/8" strips on a mandoline.(If you don't have a mandoline, the backside of a spatula shaped cheese slicer works just as well). Be sure the slices are not stuck together.
  • Heat the olive oil over high heat in a large skillet.
  • Just before olive oil begins to smoke, add the cut squash and stir.
  • Keep stirring for 3-4 minutes, or until squash strips are barely wilted.
  • Add the white wine, garlic, salt and pepper.
  • Toss in the basil and tomatoes.
  • Stir in tomato sauce, heavy cream, and half of the Parmasen cheese.
  • Bring to a boil.
  • Serve immediately with the remaining Parmesan sprinkled over the top. Enjoy!

ZUCCHINI FRITTERS / PANCAKES (NIGELLA LAWSON)



Zucchini Fritters / Pancakes (Nigella Lawson) image

These are light, simple, and delicious pancakes from "Forever Summer" by Nigella Lawson. They are delicate and flavourful, delicious eaten warm or cool with a dollop of fresh yogurt on the side. They make a lovely appetizer, or, with a side salad, a wonderful summer meal.

Provided by blucoat

Categories     Lunch/Snacks

Time 40m

Yield 25 fritters

Number Of Ingredients 12

4 zucchini (approx. 1 pounds)
5 -6 scallions, finely chopped
9 ounces feta cheese
1 small bunch fresh parsley, chopped
1 small bunch of fresh mint, chopped, plus extra to sprinkle over at the end
1 tablespoon dried mint
1 teaspoon paprika
1 cup all-purpose flour
salt and pepper
3 eggs, beaten
olive oil, for frying
3 -4 limes

Steps:

  • Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.
  • Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated zucchini. Don't be alarmed by the unflowing straggly lumpiness of this batter; it's meant to be this way.
  • Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these little patties for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.
  • Chop up the limes and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat them just as they are, spritzed with lime juice as you go.

Nutrition Facts : Calories 64.4, Fat 3, SaturatedFat 1.8, Cholesterol 35, Sodium 133.3, Carbohydrate 6.5, Fiber 0.8, Sugar 1.3, Protein 3.3

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Top Asked Questions

How to cook zucchini pappardelle?
Directions Make zucchini “pappardelle”: Using a vegetable peeler, peel zucchini lengthwise to create long, thin strips. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add remaining tablespoon olive oil to the skillet. Fold in cooked chicken, zucchini pappardelle and parsley.
How do you make a zucchini bread with parsley?
Stir in the chopped parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated zucchini. Don't be alarmed by the unflowing straggly lumpiness of this batter; it's meant to be this way.
How do you make a zucchini salad?
Stir in the chopped parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated zucchini.
What is pappardelle with Lamb Ragu?
Pappardelle With Lamb Ragu. Introduction. ‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with a little redcurrant jelly.

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