It has been so long since there was a recipe with zucchini in it on this blog! This combination of flavours was intriguing and any recipe which includes pine nuts is sure to be interesting to me.
While finding out a bit more about pine nuts to share with you, I came across reports of a strange metallic aftertaste that can come along after eating pine nuts. It’s called, oddly enough, pine mouth. Some people have suffered from it for weeks after eating pine nuts and so far, there isn’t any definitive answer for why it happens. Or why it disappears.
So what to do? The culprit may be pine nuts which are imported from China. So stay away from them. Also, the majority of cases of pine mouth developed from eating raw pine nuts. So toast them before using them. But be careful! They go from toasted to burnt very quickly. This is not the time to walk away from the stove to see what’s on television.
Here we go.
Get the pasta.
And the parsley. Chop it.
Get some raisins.
And the garlic.
Potentially scary pine nuts.
After the zucchini and garlic are cooked, and the pine nuts are roasted and the raisins have been plumped up from sitting in the wine and the parsley is all chopped, toss the ingredients together as per the recipe. Finish with pine nuts, parsley and Parmesan and serve.
This recipe is from Forever Summer by Nigella Lawson.
You can see it here:
Pappardelle with Zucchini, Sultanas and Pine Nuts
servings: 4 servings
1 tablespoon butter
1 tablespoon olive oil
1-1/2 pounds zucchini (4 medium)
1 clove garlic, minced
salt and pepper
2–3 tablespoons Marsala
scant 1/4 cup sultanas (golden raisins)
2 tablespoons pine nuts
8 ounces egg pappardelle
3 tablespoons freshly grated Parmesan
small bunch fresh parsley, chopped
Heat the butter and oil in a heavy-based saucepan, and cut the zucchini into very fine rounds before adding them to the pan. Mince in the garlic and season with salt and pepper. Cook over a low to medium heat for about 45 minutes, stirring every now and again. When they are ready the zucchini will have sweated down—if you’ll forgive the expression—but still retain some color and shape. In other words, you’re looking for a certain mushiness without going so far as out-and-out pulp. Not that it matters: if you forget these are on the stove and let them cook until they reach the state of pure, undifferentiated sauce, you will still have something pretty heavenly on your hands. Besides, in Sicily, you will find that different cooks have different preferences: as ever, there is no one way to cook the same thing.
While all this is going on, warm the Marsala, pour it over the sultanas and leave them to plump up for about 15 minutes, or longer if you want. Once the zucchini are cooked, stir the sultanas and their amber juices into them. Taste for seasoning. Toast the pine nuts by cooking them in a dry frying pan until they turn a golden brown, and remove to a cold plate.
Cook the pasta according to package instructions, then drain and tip into a warmed bowl. Add the zucchini mixture and fold and toss to combine. Sprinkle over the pine nuts, Parmesan and most of the chopped parsley and toss everything gently together again. Sprinkle with the remaining parsley and take to the table.