Well. This is a new culinary adventure. CC and I are making zucchini spaghetti? Yes, that's right. Zucchini spaghetti. For you gluten-free fans or vegetarians this is your dish.
I got CC this nifty little tool which makes spaghetti out of a half of zucchini; she was skeptical at first but then saw how well it worked. I was the sous chef with the knife to trim the ends and separate onto the paper towels to be roasted.
Then it goes in the oven to be roasted on 200° for 30 minutes so that you dry it out. The zucchini has a lot of water in it! It might even take longer to get it to dried out. This is so it's not wet when you add the sauce.
So we decided to make an old Italian favorite. We learned this in 2001 a cooking school in Florence. Sharon Oddsson was our chef teacher. She created this recipe for her husband Juliano Garga's restaurant Garga. It is called Mmagnifico with a cream sauce with citrus. Quite delightful on top of the zucchini spaghetti. The side was grilled fish. Delicious!
More soon...
