a few spring recipes
from
like wafers in honey
concia
Marinated Zucchini
Pareve
This free-form recipe requires no measuring and can be
adjusted to your taste. As a rule of thumb, use about 1 clove
fresh garlic and 1 handful of basil leaves per 2 pounds/908
grams of zucchini.
Young green zucchini
Olive oil
Garlic
Basil leaves
Kosher salt
Freshly ground black pepper
White wine vinegar
1. Trim the ends off the zucchini, but don’t peel them. Slice
them the long way into ¼- inch-thick planks. Let dry on a
kitchen towel or paper towels, about 1 hour.
2. Line a sheet pan with paper towels. Pour olive oil into
a wide, heavy skillet to a depth of about ¼ inch and set
over medium-high heat. When hot, add 1 garlic clove and
a few zucchini planks, without crowding. When garlic
turns golden, use tongs to pull it out and set aside. Pan-
fry the zucchini until beautifully brown, 2 to 3 minutes
per side. Transfer to the prepared sheet pan, and repeat,
working in batches, until all the zucchini is cooked.
3. Chop together the golden garlic clove, fresh garlic, basil,
salt, and pepper.
4. Layer the zucchini into a snug-fitting glass or ceramic
container, sprinkling each layer with the garlic- herb mixture
and a splash of vinegar. Cover and let marinate in the
refrigerator for at least several hours and up to several
days. Serve cold or at room temperature.
Frittata di Fiori di Zucca o Bietola
Squash Blossom Frittata
Dairy
Serves 4
16 large squash blossoms (about 6 ounces/170 grams)
6 large eggs
6 teaspoons/26 grams olive oil
½ cup/80 grams finely chopped yellow onion
2 tablespoons finely grated Parmesan
1 tablespoon finely chopped Italian parsley
Kosher salt
Freshly ground black pepper
• • •
1. Shred each squash blossom, top to bottom, discarding
the tough base, its outer green sepals, and its inner pro-
truding anther or pistil. Rinse under cool water and roll
up in a clean kitchen towel to dry.
2. Crack the eggs into a large bowl and whisk to combine.
3. Position a rack about 6 inches below the broiler. Heat the
oven to broil.
4. Pour 5 teaspoons of the oil into an ovenproof medium (8-to
10- inch) skillet. Scrape in the onion and blossoms. Fry
over medium- high heat, stirring occasionally with a flex-
ible spatula, until the onion turns soft and the blossoms
wilt and begin to brown, about 5 minutes.
5. Pull the skillet off the heat. Scrape the vegetables into the
bowl with the eggs. Add the cheese, parsley, and salt and
pepper to taste, and whisk to combine.
6. Add the remaining 1 teaspoon oil to the skillet. Set over
medium heat and pour in the egg mixture. Reduce the
heat to medium- low. Cook, stirring just the upper por-
tion of the eggs, until set on the underside, 5 to 6 min-
utes. Loosen the edges of the frittata with the spatula.
Slide the skillet into the oven and broil until the top
side is set, puffed, and golden, about 2 minutes (watch
carefully).
7. Let rest for 1 minute. Slide the frittata onto a cutting
board. Slice into wedges and serve at room temperature.
Insalata di Carciofi, Finocchio, e Asparagi
Artichoke, Fennel, and Asparagus Salad
Pareve
Serves 4 to 6
2 pounds/908 grams asparagus
1 teaspoon kosher salt
1 knob fennel
8 Marinated Artichoke Hearts
2 tablespoons finely chopped green onion (white and
green parts), or 1 tablespoon finely chopped
green garlic (white and green parts)
1 tablespoon finely chopped fennel fronds
2 teaspoons finely grated lemon zest
Flaky sea salt (such as Maldon)
Freshly ground black pepper
2 tablespoons/26 grams extra virgin olive oil
2 teaspoons aged balsamic vinegar
1 garlic clove, split
1 head radicchio
• • •
1. Cut off the top 3 inches of each asparagus spear; save the
bottoms for another proj ect. Leave thin asparagus tips
whole, but split the fat ones in half lengthwise.
2. Bring a small saucepan of water to a boil. Season with
the kosher salt. Drop in the asparagus tips, and boil until
vibrant green, about 2 minutes. Drain, and refresh under
cool water. Pat the asparagus dry and heap in a large bowl.
3. Discard the outer leaves of the fennel. Cut into small dice,
about ⅓ inch. Scrape the dice into a salad spinner and
soak in several changes of cool water. Spin, and then pat
dry. Add the fennel to the asparagus.
4. Drain the artichokes and pat dry. Quarter them, add to
the bowl, and toss. Scatter on the green onion, fronds,
and zest, and toss again. Season with sea salt and pepper
to taste, add the oil and balsamic vinegar, and toss.
5. Rub a serving platter with the cut face of the split garlic.
Line the platter with radicchio leaves. Scrape the salad
over the radicchio. Serve.