ROMANESCO ZUCCHINI SPAGHETTI
We slice the Romanesco Italian Zucchini lengthwise as thinly as possible; then make long skinny strands like spaghetti. A quick blanch & shock makes them ready for any topping the market inspires.
1 or 2 Romanesco zucchini squash
- EVOO as needed
- 1 recipe of Bob's Cilantro-Lime butter
- 3-4 ears fresh corn, blanched and kernels removed
- Salt and coriander
- Aged grated Parmesan cheese as desired or about 1/2 cup
- Optional: 1/2 pound yellow and/or green waxed green beans, bias cut, blanched
Prepare zucchini and blanch for 1 minute to set color. Immediately shock in ice water. Remove and hold for later. Place a little cilantro lime compound butter into a skillet. Add corn and string beans and saute for a few minutes until they are reheated. Season with coriander and salt. Remove and hold while bring squash back to temperature in same pan. Place onto platter, top with corn and beans, and garnish with grated aged Parmesan cheese and black pepper and serve immediately.