Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese (Michael Chiarello) |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
2 tablespoons good quality balsamic vinegar |
1 tablespoon dijon mustard |
1/2 teaspoon honey |
big pinch gray salt |
4 tablespoons extra-virgin olive oil |
1/2 teaspoon lemon zest |
freshly ground black pepper |
4 1/2 pounds zucchini |
2 cloves garlic, minced |
2 teaspoons thyme, minced |
1 teaspoon rosemary, minced |
1 teaspoon sweet smoked spanish paprika |
cherry tomatoes (20 large or 40 small) |
2 bunches arugula |
1/2 cup crumbled feta, preferably french (about 3 ounces) |
1/2 cup pitted and chopped kalamata olives (about 3 ounces) |
Directions:
1. Preheat the broiler.
2. To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.
3. Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.
4. In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.
5. Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
6. Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.
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