Fusilli with creamy zucchini & basil sauce (fusilli alla pap

4 Servings

Ingredients

Quantity Ingredient
1 pounds Zucchini
1 pounds Fusilli
3 tablespoons Butter
3 tablespoons Olive oil
1 teaspoon All-purpose flour; dissolved in 1/3 cup milk
Salt
⅔ cup Roughly chopped fresh basil
1 Egg yolk; beaten lightly
½ cup Freshly grated Parmesan cheese
¼ cup Freshly grated Romano cheese
Vegetable oil; enough to fill a medium skillet 1/2-inch high

Directions

Cost: $ - Preparation Time: 15 minutes Difficulty Level: 2 - Servings: 4 Notes: This is the first course. No antipasti is needed.

1. Wash the zucchini, seed, and cut into sticks about 3-inches long and ⅛-inch thick.

2. Heat the vegetable oil in a skillet over medium-high heat, Fry the zucchini sticks, a few at a time, so that they are not crowded. Fry them until they are a light-brown color, turning them occasionally. As each batch is done, transfer to paper towels and drain.

3. Drop the fusilli into 4 quarts of boiling salted water, stirring with a wooden spoon. It will cook while you prepare the sauce.

4. In another skillet, melt half the butter and add all the olive oil. When the butter begins to foam, turn the heat down to medium-low, and stir in the flour-and-milk mixture, a little bit at a time. Cook, stirring constantly, for about 30 seconds.

5. Add the fried zucchini sticks, turning them a few times, then add ¼ tsp salt and the chopped basil. Cook long enough to turn everything a few times. Turn off the heat, swirl in the remaining butter. Rapidly mix in the egg yolk, then all the grated cheese.

6. Cook the fusilli until al dente. Drain, transfer to a warm serving bowl, toss with all of the sauce, and serve at once.

Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter <newsletter@...> on Sep 07, 1997

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