My preferred accompaniment requires just five minutes to prepare. It involves only three simple steps and requires no minced garlic or shallots, no butter, and surprisingly, no truffle salt. The recipe features only two ingredients, but I have been hesitant to share it because whenever I come across a recipe that claims to reinvent the combination of two ingredients, I tend to be skeptical.
However, it doesn’t imply that you have to conform to my cynical anticipations. In truth, it would terribly dishearten me if you do, because it’s remarkable. Exceptional. It’s both novel yet profound, uncomplicated yet expressive. I have been yearning for it endlessly this week, and I am convinced that I could consume it at any time of the day.
I first tasted it at Red Cat restaurant in Chelsea a few years back. Despite liking it, I found the dish slightly greasy for my liking. I prefer zucchini to retain its pure taste and texture instead of being transformed into a dish that is overwhelming. (Okay, that was a lie.) At home, I began experimenting with a more minimalistic approach and improvising, without measuring any ingredients. You can adjust the almond-to-zucchini ratio according to your preference – if you favour more almonds go for it, or if you prefer more zucchini, that works too. The two essential things are to ensure the almonds are caramelised to perfection and to cook the zucchini for only one minute.
It is impossible to prepare beforehand and relies on being well seasoned with salt and pepper. Optional toppings include thinly sliced parmesan, although it can also be left out. Despite my attempts to complicate it, this recipe remains remarkably simple and refuses to be influenced by my desire to add extra flair. It does not cooperate with my preference for fancy tart pans, various types of salt, or lightly fried garlic. I am convinced that this recipe has a mind of its own and takes pleasure in mocking my efforts.
The Red Cat gave us the recipe for this dish along with our bill during our last visit. I couldn’t help but laugh at the seemingly complicated instructions that involved utilizing two frying pans and adding ingredients to each side at a time, as well as including a quarter-cup of olive oil. Finally, someone else had created a dish that was high-maintenance besides me. However, my moment of satisfaction was short-lived when I realized that they were able to market it for eight dollars per serving. Luckily, I have no issues with sharing my delicious creations without charging.
Additional zucchini:
Zucchini
Quick Sautéed Zucchini
Yields: 2 servingsTime: 5 minutesPrint
Adapted from the recipe at The Red Cat.
1-2 tablespoons of olive oil
2 tablespoons of thinly sliced almonds
1 medium or 2 small zucchinis, sliced into thin matchsticks
Salt and freshly ground black pepper
Shaved pecorino romano or parmesan cheese, to taste (optional)
Preheat a large skillet over medium-high heat and coat it well with oil. Heat the oil until it’s hot but not smoking, then add the almonds to the skillet. Stir them and cook until they turn golden-brown, usually for about a minute or two. Do not skip this step as it imparts a rich flavor to the recipe. Add zucchini to the skillet and toss it with the almonds and oil until it starts to glisten, which should take about a minute. Note that you’re not supposed to cook the zucchini thoroughly, just warm it to soften it a bit. Season with salt and pepper to taste, transfer to a plate, sprinkle with cheese (if desired), and serve immediately.
