Parents Need to Eat Too

The Red Cat’s Quick Sauté of Zucchini, Almonds, and Pecorino

The Red Cat’s Quick Sauté of Zucchini, Almonds, and Pecorino

I actually read Frank Bruni’s review today–most Wednesdays I give up around the third paragraph, once I’ve confirmed yet again that he’s still.trying.too.hard. Reading the Bruni Digest is so much more satisfying. But I finished this one, because he reviewed The Red Cat, one of my favorite restaurants. And for once I not only understood the point Bruni was trying to make, I even agreed with him.

I bring this up because dear old Frank reminded me that I’ve been meaning to attempt to cook at home one of chef Jimmy Bradley’s Red Cat classics, in much the same way that Joe over at Gothamist does with his “Eating In” column. How could I have forgotten that I wanted to do this? Especially when I happened to have all the necessary ingredients (OK, there are only four) in my kitchen at this very minute? I couldn’t wait to get home tonight and start shredding zuke.

Now that I’ve done it, I have to say, this recipe is genius. It’s about the simplest thing I’ve ever made, short of dumping cold cereal in a bowl and pouring on milk. Less than ten minutes after I washed my zucchini, I was chowing down. This may be my new trick for dinner parties—it’s hella impressive-looking, with a sophisticated mix of flavors and textures, and it tastes fab-u-lous.

Weight Watchers readers: This is 4 points per serving.

Quick Sauté of Zucchini, Almonds, and Pecorino
Inspired by The Red Cat
Serves 2

1 T. olive oil
2 T. blanched sliced almonds
3 small zucchini [you really don’t want to use the larger ones, since they’ll be too fleshy, and the proportion of white to green will be too great], shredded on the large holes of a box grater
Salt & pepper
2 T. shaved pecorino

Heat oil in a large nonstick sauté pan over high heat, and add almonds. Toast, stirring frequently, until golden brown, then add all the zucchini. Toss it all around for less than a minute—the idea is just to heat the zucchini through, not to cook it. If you leave it on for too long, the shreds will begin to release water and the whole dish will be soggy. Remove from the heat and add salt and pepper to taste. Divide between two plates and top each with half the cheese. Mmmmmmm.

 

This Post Has 2 Comments

  1. I love this recipe – i think it's even better if you add a small amount of butter and use basil flavored olive oil. Plus i just microplane parmesan over it. Prep time is even faster if your supermarket sells pre-julienned zuchhini — what's not to love!

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