FOOD + ENTERTAINING
Zest for Spring
ZUCCHINI PAPPARDELLE WITH
ROASTED TOMATO VINAIGRETTE,
ARUGULA AND FETA CHEESE
Makes 6 servings
2 tablespoons good quality balsamic
vinegar
1 tablespoon Dijon mustard
½ teaspoon honey
Big pinch gray salt
4 tablespoons extra-virgin olive oil
½ teaspoon lemon zest
Freshly ground black pepper
4½ pounds zucchini
2 cloves garlic, minced
2 teaspoons thyme, minced
1 teaspoon rosemary, minced
1 teaspoon sweet smoked Spanish
paprika
Cherry tomatoes (20 large or 40 small)
2 bunches arugula
½ cup crumbled feta, preferably
French (about 3 ounces)
½ cup pitted and chopped Kalamata
olives (about 3 ounces)
Preheat the broiler.
To make the dressing, in a small bowl
mix the vinegar, mustard, honey and
salt. Whisk in 3 tablespoons olive oil.
Season with the zest and pepper.
Using a mandoline, slice the zucchini
lengthwise into 1⁄8-inch thick pappardelle turning the zucchini and
slicing on 4 sides only until the seeds
in the center are reached. Discard
the centers.
In a small bowl combine the garlic,
thyme, rosemary and paprika with
the remaining tablespoon of olive oil.
Spread the zucchini slices on a large
baking sheet and brush them with the
garlic mixture. Broil for 3 minutes until
light brown.
Coat the cherry tomatoes with the
remaining garlic mixture in a bowl.
Put them on another baking sheet
and broil for 1 to 2 minutes or until
some skins pop and the tomatoes get
slightly caramelized.
Put the arugula in a serving bowl and
top with the zucchini and tomatoes.
Drizzle with the dressing. Sprinkle the
feta and olives on top and serve.
Recipe courtesy of Michael Chiarello via
The Food Network
SPRING 2016
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