ZUCCHINI
WITH TOASTED
ALMONDS AND
PECORINO
INGREDIENTS
5 cups zucchini, sliced lengthwise 1/8th inch thick,
then sliced again to resemble matchsticks (about 3-4 small zucchini)
1/4 cup sliced almonds
1/4 pound pecorino romano, sliced into very thin sheets
1/4 cup extra virgin olive oil, plus more for serving
salt and freshly ground pepper to taste
DIRECTIONS
Divide the oil among two large, heavy-bottomed skillets and heat over
high heat. When the oil is hot, but not smoking, add half of the almonds
to each skillet. When the almonds are golden brown and toasted (apprx
30 seconds), add half of the zucchini to each pan and toss to coat
zucchini with hot oil. (You just want to warm the zucchini, not cook it.)
Season with salt and freshly ground black pepper. Return to heat for
about 30 seconds to warm throughout. Divide zucchini and almonds
among 4 warmed plates, top with the sheets of pecorino and serve while
it’s still nice and hot.
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Chef Jimmy Bradley