Maccheroni con Zucchine e Ricotta
(Macaroni with Zucchini and Ricotta)

Serves 6

I learned this dish from Gerardina Costanza, one of Cecilia's amazing cooks and one of the women who assist me in my Cook at Seliano classes.  This is a dish of few ingredients and very much about technique.  The zucchini is cut two ways, into batons and finely chopped in a food processor.  I especially like this sauce on elicone, "helicopters," whose large spirals catch the zucchini strips like no other pasta does.

Cut 3 of the zucchini into fine strips, about 3 inches long by ¼ inch.  Chop the fourth very finely in a food processor.  Slice the onion in half from root to stem end, then cut into fine strips in the same direction.

Heath the oil in a large skillet over medium-high heat.  Fry the zucchini strips until a few are just beginning to brown, about 5 minutes.  Add the onion and fry another 3 or 4 minutes, until the onion is wilted but sill a little bit crunchy.

Add the grated zucchini and toss well with the already fried vegetables.  Toss in the parsley.  Fry only 1 minute, seasoning with salt and pepper.  Transfer the vegetables to a large serving bowl.

Cook the pasta in at least 4 quarts of boiling water with 2 tablespoons of salt.  Drain well and pour the pasta into the bowl with the vegetables.  Add the ricotta and toss well.

Serve immediately, passing grated cheese at the table.

- From The Southern Italian Table: Authentic Tastes from Traditional Kitchens
Clarkson Potter, 2009. 256p.