Receta Zucchini "Linguini" for an @OpenSky Promotion: Prepara Trio 3 Blade Peeler
I have got quite an OpenSky opportunity for you.
20 lucky people will be able to purchase a $15.00 Prepara Trio Three Blade Peeler for the amazing price of $1.99. Including shipping. That's right! Your total cost is $1.99! Many other people will get 15% off codes for any Prepara product from any of the other great OpenSky Shops.
I'll admit I created this recipe to prove that the Prepara Trio Three Blade Peeler is right tool for so many jobs. It has three easily interchangeable blades to do a multitude of kitchen jobs. It has a hard blade that grabs and peels the skin of hard produce like potatoes, carrots and cucumbers. It works for shaving hard cheeses too! It also has a soft blade that is perfect for difficult soft-skinned produce such as tomatoes and peaches. It works on soft cheeses as well.
Then there is the julienne blade which creates perfect strips of vegetables. There are so many creative uses for the strips too. In fact it is this julienne blade that inspired the recipe I am about to share here and is also featured in this video. You may have heard me say the right tool for the job makes cooking easier, but it also makes your time in the kitchen quicker.
I guess I'll go ahead and let the secret out of the bag. I am using the julienne blade on my Prepara Trio Three Blade Peeler to create long thin strands that resemble linguini, but (shhhhh) are really not pasta at all. Here goes.
- Zucchini "Linguini" with Pistachios and Mint
- 1 lb zucchini or yellow summer squash
- 2 T shallots, minced
- 2 T olive oil
- juice of one lemon
- 2 t lemon zest
- salt and pepper, to taste
- parmesan cheese, to tatse
- 1â„2 c pistachios, chopped
- 2 T mint leaves, chopped
Getting the long thin "linguini" like strands of zucchini is vital to the success of this recipe. The thin threads are served raw and the acid in the dressing cooks the "pasta".
You may use a peeler with a julienne blade, or also a mandoline. If you have good knife skills you may even use a chef's knife. Whatever process you use just make sure the strands are as long and thin as you can reasonably achieve.
To make the dressing mix the shallots, olive oil, lemon juice and zest together with some salt and pepper. Shake or whisk well to emulsify. Pour this mixture over the zucchini threads and toss well. Season with more salt and pepper to taste.
Shave long thin strips of Parmesan cheese over the zucchini, followed by the pistachios and mint. Serve immediately.
SERIOUS FUN FOOD
Greg Henry
SippitySup