Linguine con zucchine fritte

Today we eat in Sicily, the largest Island in the Mediterranean Sea and one of the most beautiful Italian regions.

Linguine with fried zucchini

Ingredients: (4 to 6 people)

• 2lbs small zucchini
• 1/2 cup olive oil (better if extra virgin)
• 4garlic cloves (don't use garlic powder...frozen garlic is ok : ))
• Salt
• Pepper
• 1lb linguine
• 1/2 cup grated Romano cheese (freshly grated tastes better)
• 8 oz whole milk ricotta cheese
  

Preparation:

1 – Scrub zucchini and blot dry with paper towel. Trim both ends and cut into 2-inch lenghts. Slice again lengthwise into 1/2-inch widths. Put zucchini slices on a platter.

2 – In a large skillet, heat olive oil over medium-high heat until haze forms. Add garlic and saute, stirring constantly, until very lightly golden. With a spoon, remove garlic and reserve (this way the garlic won't burn). Fry zucchini until golden on both sides. Transfer to a platter lined with paper towel. Season with salt and pepper( about 1teaspoon). Remove pan from heat and let oil cool a little; return garlic to pan. Set aside.

3 – Cook pasta in 6 quarts boiling water with 1 tablespoon salt until "al dente". Drain pasta in colander and transfer to a bowl; very quickly toss with oil-garlic mixture. Toss pasta again with half of the fried zucchini and romano cheese. 
Add remaining fried zucchini and ricotta.Serve with additional grated Romano cheese.


You can add black olives, chopped tomatoes or shrimps to this recipe and personalize it ; )




Buon Appetito!

Sicilia