Zucchini, asparagus, peas and ricotta salata salad …..adulterated from Gourmettraveller.com.au
If you know and love North Bondi Italian Food you will know and love this fabulous vegetable dish. It’s the perfect early autumn dish to eat right now especially for an Anzac Day lunch.
You need for 4 fashionista, 2 handsome hungry men, 1 hungry vegetarian or 30 models.
1 kipfler potato, scrubbed and cut into 1cm dice
About 12 baby green beans, trimmed and cut into 1cm lengths
6 spears of asparagus, trimmed and cut into 1cm lengths
1 small zucchini, cut into 1cm dice
75 gm podded peas
1 tabs designer extra-virgin olive oil
20 gm unsalted butter
1 golden shallot, thinly sliced
2 cloves of garlic, chopped
¼ cup (loosely packed) mint leaves (finely chopped)
1 tabs lemon juice or to taste
50 gm Ricotta salata, coarsely grated (See note) or just use a dollop of fresh ricotta and a grating of Parmesan
- Slip into your favorite Kaftan
- Pour a wine or three.
- Write down number of AA.
- Chop up the zucchini into the size of Vicky B’s diamond (1 cm dice)
- Chop up the potato as small as the size of a buckle /crystal on the new Prada bag.
- Chop up the beans into 1 cm lengths : think the length of your new lashes.
- Cut the asparagus into 1 cm lengths: think the length of the new kitten heel.
- Pop on Karen Walker sunglasses and chop up shallot very thinly ( Think your old YSL stilettos).
- Chop up the mint as small as Jessica Simpson brain.
- Chop up the garlic as thin as a Black Amex.
- Get a bowl of iced water ready for tossing in vegetables after cooking.
- Squeeze the lemon juice .
- Now ask George Clooney to bring a saucepan of salted water to the boil. He thinks that’s cooking. bless
- Toss in potato and cook for about 2 minutes. You don’t want too soft and mushy.
- Then toss in the beans, asparagus, zucchini and peas and continue cooking for another 3 minutes or until vegetables are tender. Don’t over cook or it will be soup.
- Reserve 1 tabs of the blanching water before you find a slotted spoon, transfer the vegetables to the bowl of iced water to refresh. Think SKII facial.
- Then drain the vegetables and throw in another bowl for some quiet time alone.
- Heat olive oil and outrageously delicious butter in a frying pan over medium heat.
- Toss in the chic shallot and garlic and sauté for 3 minutes or until soft as a Rick Owens leather jacket.
- Add vegetables to the buttery garlic and shallots and cook for another 2 minutes or until heated through.
- Now season to taste with sea salt and freshly ground black pepper, and drizzle over the reserved blanching liquid and give it a stir.
- Accessorize with gorgeous green mint and the tangy lemon juice and gently give another stir.
- Spoon into a chic bowl and scatter with ricotta salata
- Serve and eat toute suite.
Note: Ricotta salata is made from fresh ricotta which has been salted and sun dried, giving it firmness and an intense flavour. It grates well and is available from Italian delicatessens. I say just use a fresh ricotta works or so does topping with a scattering of mild parmesan.
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