Wednesday, January 25, 2012

Red Cat's Quick Sauté of Zucchini with Toasted Almonds & Pecorino

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This past weekend I finally tried The Red Cat in Chelsea for dinner with one of my best friends who was in town visiting. We tried the braised lamb shank, a cheese fondue and I discovered my new favorite gluten free dessert, their pistachio semifreddo with hot fudge. I absolutely loved everything we ordered, but their signature zucchini appetizer stood out to me. The dish was light, refreshing and a great blend of textures. I found variations of the recipe online but ended up using my own proportions.


Ingredients:

3 small zucchini
1 tablespoon olive oil
3 tablespoons blanched almonds {slivered can work as well}
Pecorino
Salt & Pepper



Step 1.  Wash and dry the zucchini and then grate into a bowl using the large grating holes of a cheese grater



Step 2. Heat the olive oil over medium to high heat and add the almonds until they start to brown


Step 3. Add the zucchini and toss with the almonds for about 30 seconds. Add the salt and pepper to taste and continue to heat for another 30 seconds. The goal is to simply heat the zucchini, not to cook it. Be careful not to cook to long since the zucchini will give off moisture and your dish will be soggy. Transfer to a plate and garnish with slices of the pecorino cheese.


And there you go! My replication of The Red Cat quick sauté of zucchini turned out pretty close to the real deal. This recipe was so easy to make, healthy, gluten free and delicious! I have leftovers packed for the office tomorrow and can't wait to have it for lunch. Hope you enjoy and definitely be sure to visit The Red Cat when you are in NYC next!

1 comment:

  1. I *LOVE* Red Cat!!! Their tempura green beans are ridiculous. Such a beautiful ambiance and really innovative flavor combinations.

    ReplyDelete

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