KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · All Tags · Copied Recipes
Random

 

Home > posts > 2012 > 08 > Pasta All'Ubriaco and Broiled Zucchini with Yogurt-Dill Sauce
Pasta All'Ubriaco and Broiled Zucchini with Yogurt-Dill Sauce Friday, August 17, 2012, 10:21 PM

/posts/2012/08/20120817_222115_pasta-allubriaco-and-broiled-zucchini-with-yogurt-dill-sauce.md
/_id/20120817222100

20120818-222104.jpg

First the pasta: I was inspired by this recipe on Serious Eats, but it is basically making pasta with half of the water as red wine. I did that and tossed it in an olive oil, garlic and dried parsley mix. I heated some olive oil with chopped garlic. As it started to sizzle, I added parsley. I eventually added the pasta when it was al dente and a bit of water. I topped it with grated (micro planned) Ricotta Salata since that is all I had. It was very, very good though I honestly do not know if the wine contributed anything but color. Maybe a little bit. I used two (three?) Buck Chuck shiraz so I didn't mind that I poured most of it.

I also made broiledzucchiniand broccoli with a yogurt dill sauce from the recipe below. I basically followed it for thezucchiniexcept I got the pan hot before going into the broiler to try to get some more color. I also sprinkled dried dill on it since that appears to be what they did in the picture. I usedbroccolitoo since I didn't have muchzucchini. I made the sauce with the ingredients listed (but with fat free greek yogurt) though I kinda just winged it on the amounts of everything. And again, dried dill.

It came out pretty good. Strangely sweet but that wasn't bad. I woulddefinitelymake it again. And I had leftover sauce which was good when I dipped it with cucumber.

Broiled Zucchini with Yogurt-Dill Sauce (from The Kitchn)

Local Copy -- password is the name of my dog, all lower case

Original Wordpress ID and Date: 2212, 2012-08-17_222115


Outgoing:

Incoming: