Summer Squash "Spaghetti" with Lemon Aillade & Ricotta Salata
From luisascatering 11 years ago
- 30 minutes to make
- Serves 4
this recipe is WONDERFUL! An unconventional "salad" if you will but once you have a bite of all the componets you'll see what I mean. Seasonal zucchini and yellow squash is combined with lemon aillade, slivered red onions, fresh basil and oregano. Read more Topped with broiled garden tomatoes, baby carrots and ricotta salata. Crunchy sea salt and freshly-ground black pepper. Adapted from "Edible Aria" online journal. See less
Ingredients
- For the Aillade: shopping list
- 2 cloves garlic shopping list
- a couple leaves of fresh basil shopping list
- 1organic, cage free egg yolk shopping list
- 1/2 cup extra virgin olive oil shopping list
- 1 tablespoon freshly-squeezed lemon juice shopping list
- sea salt, to taste shopping list
- pinch of ground cayenne shopping list
- ~ shopping list
- 4 zucchini, fine julienne shopping list
- 4 yellow squash, fine julienne shopping list
- 8 small heirloom tomatoes, halved shopping list
- 8 baby carrots (I used rainbow carrots sliced smalled) shopping list
- 1 small red onion, slivered and rinsed shopping list
- fresh basil and thyme shopping list
- sea salt and fresh ground black pepper, to taste shopping list
- 4 oz ricotta salata, crumbled shopping list
- toasted pinenuts (optional) shopping list
How to make it
- Peel and mince the garlic, then transfer to a mortar with the salt and crush into a paste. Add the egg yolk, garlic and salt to a bowl and whisk thoroughly. Whisking continuously (use an electric mixer if you prefer), add the olive oil in a slow, steady stream until it reaches a mayonnaise-like consistency. Add the lemon juice the same way, then refrigerate at least 30 minutes before using.
- ~
- To Prepare:
- Dress tomato wedges and baby carrots with olive oil, season with salt & pepper and broil until tender and charred, about 5 minutes See Photo. Set aside.
- Meanwhile, toss fine julienne of zucchini and yellow squash (raw or blanched & shocked as you prefer), slivered onions and chopped fresh basil and oregano with lemon aillade. Season to taste with sea salt and freshly-ground black pepper.
- Arrange “spaghetti” on a plate and top with broiled tomatoes, carrots and cheese. Garnish with additional fresh herbs and toasted pine nuts if desired. See Photo
The Rating
Reviewed by 1 people-
I made your Summer Squash Spaghetti With Lemon Aillade Ricotta Salata. I was able p/u the Ricotta Salata at a little Italian market. I grilled the vegetables in stead of broiling to keep from turning on the oven. The result were Fantastic! Thursday...more
efitobx
in Norfolk loved it
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WOW!!!!! Can't wait for Dinner tonight.
efitobx
in Norfolk loved it
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