For the Love of the Stove

Big surprise, I was watching Food Network, one of Giada's shows and I watched her make this.  I had to make it.  It's a bit time consuming because you have to saute all the vegetables in batches but it smells divine! 


By Giada De Laurentiis
Prep: 20 min
Cook: 20 min
Inactive: 8 hours
Serves 6

Ingredients
1/3 cup plus 1/4 cup extra-virgin olive oil
5 large zucchini (about 2 pounds), cut into 1/4-inch rounds
Salt and freshly ground black pepper
3 garlic cloves, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
10 medium carrots (about 1 pound), peeled and cut into 1/4-inch rounds
1/4 cup red wine vinegar


Directions
1. Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. 
2. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. 
3. Using a slotted spoon, transfer the fried zucchini to a baking dish. 
4. Sprinkle generously with salt and pepper. 
5. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
6. Add the remaining oil to the frying pan. 
7. Add the carrots to the hot oil and saute until golden, about 5 minutes. 
8. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. 
9. Sprinkle generously with salt and pepper. 
10. Sprinkle the remaining garlic, basil, and mint leaves over. 
11. Drizzle the vinegar over the vegetable mixture and toss gently to coat. 
12. Cool to room temperature. 
13. Cover and marinate in the refrigerator overnight. 
14. Allow the vegetables to come to room temperature before serving. 
15. Transfer the scapece to a platter. Serve with bread, fish or chicken.

Yum!  Perfect for a cold and/or rainy night!  My one change is that the recipe calls for diced tomatoes and then you have to blend the sauce.  That means an extra thing to clean and I don't ever notice a difference between diced and crushed.  Your call.

Fine Cooking
Serves 4
Ingredients
2 cloves garlic, minced
3/4 t crushed red pepper flakes; more to taste
2 T extra-virgin olive oil
1 28-oz can crushed tomatoes 
3 T vodka
1/2 c freshly grated Parmegiano-Reggiano (I used already grated cheese)
1/4 cup chopped fresh flat-leaf parsley
3 T heavy cream
Kosher salt and freshly ground black pepper
3/4 lb dried rigatoni (about 4 cups)

Directions
1. Bring a large pot of well salted water to a boil and cook the pasta, stirring occasionally, until it's just tender to the tooth, 10-12 minutes.
2. Meanwhile, in a large saucepan, heat the garlic and red pepper flakes in the oil over medium-high heat until they're fragrant and sizzle steadily for about 30 seconds.
3. Add the tomatoes and their juices and the vodka, and bring to a boil.  
4. Reduce the heat to a steady simmer, cover with the lid slightly ajar, and cook to intensify the flavors and reduce the sauce slightly (by about one-quarter), 10-15 minutes.
5. Stir in 1/4 of the Parmegiano, the parsley, cream, 1/2 t salt and pepper, and more red pepper flakes if you like (I added a little bit more and it was really spicy - make sure you taste it first)
6. Simmer to incorporate the cream and reduce the sauce slightly, about 5 minutes.  
7. Reduce the heat to low, cover and keep warm.
8. Drain well and return the pasta to its pot.
9. Add the sauce, set the pot over medium heat, and cook, stirring, to let the pasta absob some of the sauce, 1 minute. 
10. Serve immediately, sprinkled with the remaining 1/4 cups Parmegiano.


Also, I sauteed some shrimp and topped my portion with that.  I just sprinkled with garlic powder, salt and pepper and cooked on both sides until pink and curled.  Delicious.