Zucchini Pasta
I couldn’t wait to make zucchini pasta once I got my spiral slicer. I had it out of the box and on the counter in no time, with the suction cup feet holding it in place. It comes with a half page instruction sheet which explains how to change the blades (there are 3), and shows the types of cuts to expect with each of the blades. The spirooli is now the Paderno World Cuisine turning slicer, still about $40. I got mine through the rewards program for my credit card! I was expecting a real challenge getting it to make the long strands, but it worked the first try, although I would like the strands to be a bit thinner. I think that’s a limitation of the blade.
The tomato sauce and pine nut ricotta are based on the recipes in Raw Food Real World. My Cuisinart blender gave up on the tomato sauce – it would spin but I couldn’t get it to make a real paste, so the sauce is rather lumpy but delicious – has the intense flavor I was hoping for from the sun dried tomatoes. I cut way back on the quantity for the ‘ricotta’ so it was a little runny at first – my liquid proportions were probably off a bit, but after chilling it was a perfect consistency.
Zucchini Pasta w/Sauce
The tomato sauce and ricotta were so good that I used the leftovers with a cooked pasta that needed a little extra kick. Next I tackle the mandoline – I expected that to be easy but I find it’s shredding everything!
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One Comment
I am intrigued. The food looks delicious, healthy, and totally different from anything I’ve ever had. I’m looking forward to the next food exploration.