Recipe: Quick Sauté of Zucchini

Quick Sauté of Zucchini
with Toasted Almonds and Pecorino

2000

Serves 4

Jimmy Bradley, Chef/Owner, The Red Cat, The Harnson, The Mermaid Inn, Pace

I first met Jimmy Bradley when he was the chef at Bryant Park Grill, a beautiful restaurant in the park behind the main branch of the New York City Public Library. I sort of lost track of him until he opened The Red Cat with his partner, Danny Abrams. They now have a number of "hip-happenin'" restaurants in New York City.

Jimmy and Danny seem to be able to "catch the vibe" and know just what young diners are looking for in a favorite spot. They have been pioneers in creating diners' favorite "neighborhood restaurants." Jimmy is a relaxed, easygoing chef who makes cooking fun and interesting. His recipes are usually fairly easy to accomplish but do require top-notch ingredients. This is one of our favorites.

2 tablespoons extra-virgin olive oil
1/4 cup sliced almonds
5 cups 1/8-inch-thick zucchini match-sticks
Coarse salt and freshly ground pepper to taste
1/4 pound Pecorino Romano cheese, shaved into almost paper-thin slices

Place two large sauté pans over high heat. Add a tablespoon of olive oil to each one and when hot, add half of the almonds to each pan. Sauté for about 2 minutes, or until the nuts are golden brown.

Immediately add half of the zucchini to each pan and toss to incorporate the almonds and coat the zucchini with the oil. Season with salt and pepper to taste and toss for about 30 seconds, or until the zucchini is just warmed through.

Remove from the heat and transfer to a serving plate. Layer slices of cheese over the top and serve.

Buy the Book!

from:
Cooking at De Gustibus
Celebrating 25 Years of Culinary Innovation
by Arlene Feltman Sailhac
Stewart, Tabori & Chang
Hardcover; 256 Pages
250 Photographs; 100 Recipes
$40.00 [$56.00 Canada]
ISBN: 1-58479-459-3
Recipe reprinted by permission.