Chef Ottolenghi is my new hero. A food genius with the innate ability to take any vegetable and make it shine in exciting and inventive ways you would never dream possible. Ways that inspire. Not to mention he makes a mean dessert.
This is an adaptation of his fried zucchini salad, a pasta salad he serves cold. I served it warm and called it dinner.
Bare-naked zucchini coins are deep fried and soaked with tangy, red wine vinegar.
Vibrant green edamame and whole-grain pasta add their familiar ‘al dente’ bite.
Torn chunks of mozzarella turn into gooey blobs of oozing cheese.
Capers dunked in hot oil sizzle and bloom like tiny, salty flowers.
Tossed all together with a traditional basil pesto sauce and I turn giddy with joy.
This deserves a place at your table. At every table. Go. I implore you. Make it in whatever way suits you. Now. You won’t be sorry.