Chef's note: A hunk of extra-aged hard cheese (such as a 36-month-old Parmesan, Comté, or Gouda) is a life-saving item to have on hand: it will keep for moths, tightly wrapped and refrigerated, and will work wonders on the simplest of pasta dishes, risotto, and vegetable gratins.
food
Cacao & Zucchini Absorption Pasta*
Absorption pasta is a risotto-style technique in which you coat pasta with olive oil, pour just enough stock to cover, and cook until desired tenderness, gradually adding more liquids as necessary. This method can be applied to your favourite pasta dishes, as long as you use short pasta.
Ingredients (Serves 4)
| 6 | cups low-sodium chicken stock |
| 3 | tbsp extra-virgin olive oil |
| 3 | garlic cloves, minced |
| 1 | medium yellow onion, finely chopped |
| 14 | oz dried short pasta, such as ricciole, penne, or fusilli |
| 4 | small zucchini, cut into sticks or thin slices |
| 2 | tbsp cacao nibs (not chocolate-coated), toasted in a dry skillet and coarsely crushed (substitute with 1/4 cup pine nuts, toasted) |
| Aged Parmesan, coarsely grated |
Instructions
- Pour stock in a pot over medium-high heat and keep warm.
- As stock is warming up, heat oil in a wide sauté pan. Add garlic and onion and cook over medium heat for 2 minutes, until fragrant, stirring regularly to avoid colouring. Add pasta and stir constantly for 2 minutes. Add just enough stock to cover pasta, and lower heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally and adding more stock when absorbed. Five minutes into cooking, add zucchini and season with salt and pepper.
- Taste pasta for doneness. If not quite done and all the liquid is absorbed, add a little more stock or water, cover, and cook for a few more minutes. Repeat until al dente consistency; total cooking time will depend on the type of pasta. Adjust seasoning, transfer into bowls or plates, sprinkle with cacao nibs and Parmesan, and serve immediately.
Excerpted from Chocolate and Zucchini by Clotilde Dusoulier Copyright © 2007 by Clotilde Dusoulier. Excerpted by permission of Broadway, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
Chocolate & Zucchini
By Clotilde Dusoulier
Clotilde Dusoulier is a twenty-seven-year-old Parisian who adores sharing her love of all things food-related. Her culinary exploits inspired her popular and critically acclaimed blog, ChocolateandZucchini.com. In her first book, Dusoulier shares her cooking philosophy in the form of more than 75 recipes that call for healthy ingredients (such as zucchini) and more indulgent tastes (such as chocolate).
*This recipe has been adapted from its original.
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