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.
Fried zucchini, capers, edamame, and gooey blobs of mozzarella are tossed with pesto sauce to make this unforgettable pasta.
INGREDIENTS:
INSTRUCTIONS:
- In a large saucepan, heat oil over medium-high heat (350 degrees F.). Fry zucchini slices in batches without crowding pan for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain then add to a large bowl and toss with vinegar. Fry the capers about 60 seconds, remove and drain on paper towels.
- In a separate large saucepan boil water and blanch edamame for 3 minutes and drain. Salt the water and cook pasta to al dente.
- Meanwhile in a food processor, combine half the basil, all of the parsley and olive oil, pulse until smooth and season with salt and pepper.
- Drain pasta and return to pan, add zucchini slices along with the capers, edamame, basil sauce, lemon zest, mozzarella and basil. Stir gently; taste and season with plenty of salt and pepper. Serve immediately with Parmesan cheese if desired.
Notes:
*Rather than deep-frying the zucchini, saute in a skillet with enough olive oil to cover bottom over medium-low heat until they just begin to wilt around the edges.
Adapted from Ottolenghi
Just bought PLENTY and loving everything in it – googled this recipe as I’m at work trying to make a grocery list 🙂 Love some of your adapted directions on it – thanks!
Ottolenghi also writes a column for The Guardian (you can google it) he gives out recipes that aren’t in his books. Have fun cooking out of Plenty! I love that book.
I am pasta freak and this recipe just rocks!
Sold at fried zucchini! Looks super addicting!
Fabulous way to use up all of that summer zucchini!
SO beautiful with all the shades of green…I love this!
This sounds amazing. I know I will be making it.
Happy Friday!
Ahhh,Reeni,as if the picture was not enough to make me drool,I had to read the ingredient description as well..Sounds mouth-watering and off I go to raid my fridge in the middle of the night..hahaha,XO
Looks great! I love pasta salads.
Wow….is about all I can say. This truly looks inspired and amazing. I’ve been wanting the Ottolenghi books forever and this gives me more cause to do it. Fantastic…I’m pinning it!
oh my goodness, i want to dive into this salad. i love everything that is has in it. it’s perfect for a fall bbq!
That looks super fresh and vibrant for summer. Zucchini is one of pasta’s best friends, and this is just such a great dinner or cold salad as the original was.
WOW! This is amazing!
I totally agree, this guy is a genius! And one thing is sure your pasta with zucchini look amazing! love all these green shades!
Love the veggies and the fresh look to the Pasta, Reeni!
I believe this could even be my breakfast! Healthy, flavourful and pretty!
haha ‘i served it warm and called it dinner’!! you make me smile Reeni, i would do the same 🙂 it looks very tasty.
I just love how you described those ingredients: bare naked zucchini coins, vibrant green edamame…. Who wouldn’t want to make this dish??
Isn’t zucchini season awesome? 🙂
Delicious!
wow, wow, wow, that looks super delicious. Perfect salad 🙂
this is simply fantastic!!! love how pretty this dish looks:) thank you for sharing!
wow. this looks and sounds so incredible. love thinking about new ways to enjoy the traditional 🙂
OH MY WORD this looks heavenly! Capers and Edamame together never would have thought the color combination looks fantastic!
I made your Asian salad for a luncheon (perfect, delicious, nary a drop left) so you can be sure I will be making this – and imagining – perfect, delicious, nary a drop left!
I have so much zucchini and needed a recipe like this to try bookmarking!
Delicious and gorgeous! I recently made a zucchini dish using vinegar as well – such a nice touch.
I really do love that man as well. Total genius with vegetables. Case in point!
Your description makes my mouth water, and your pictures are absolutely gorgeous, as always-love it!
Looks sensational as always! I like your new header also!
Oh my goodness, this has my name written all over it. It looks delicious.
Such a beautiful plate of food. I just bought his book “Plenty” and it is so gorgeous I just want to sit and old it and maybe lick it. 😉
I don’t know well Chef Ottolenghi but I like very much this pasta salad. I love all that green, beautiful colors and appetizing flavor. Great ^__^ Bye, have a good day
This looks so delicious and beautiful! I love that edamame beans is used for this! Thanks for sharing!
Dear Reeni, A beautiful and delicious dish! This is a great summer dish. Blessings , Catherine xoxo
Love it, Reeni! Looks so pretty…perfect summer dish. I need a bowl of this! 🙂
xoxo,
Tammy♥
I didn’t know what that first word was referring to until I saw it’s a name! 🙂 This sounds really good! We made oven fried zucchini the other night using your onion ring recipe. I loved it but I love zucchini – my husband would have rather it been onion rings!
Smooches to handsome Moon!
This looks like it has so much flavor in it – holy yum! I love the concept of frying in zucchini and then tossing in vinegar. Love this!
I’m really hungry now, can you ship a bowl??? The layers of green are an outstanding view, just beautiful!!!