Zucchini “Tagliatelle” from Dorie GreenspanBon Appétit
We envy Dorie Greenspan for many reasons: her baking genius, for one, but there’s also the fact that she splits her time between New York City, Paris, and a country house in Connecticut. On Bon Appétit’s website, she’s offering an entire menu for cooking at your summer house, if you have one, or for simply enjoying the bounty of the closest farmers’ market, if you don’t. It includes this summer corn soup we reviewed last year and the beautiful, simple zucchini dish, above.
You really can’t make this dish without a mandoline, which is the only caveat. We’re not sure it would otherwise be possible—without blood, sweat, and tears, anyway—to get the paper-thin ribbons of zucchini.
The zucchini does very much resemble tagliatelle pasta, and it’s tossed with onion and cucumber, then dressed with lemon juice and pistachio oil. So summery!
The accompanying article describes Greenspan’s love of the local farmers’ market near her home in Connecticut, and how the freshest summer ingredients need so little intervention to be beautiful and delicious. We couldn’t agree more.
• Get the recipe: Zucchini “Tagliatelle” with Mint, Cucumber, and Lemon
• Read the article: Summer House Cooking
Related: Lighter Zucchini Fritti
(Image: Misha Gravenor for Bon Appétit)