Sicilian Style Zucchini Spaghetti
Try this Sicilian Style Zucchini Spaghetti recipe, or contribute your own.
Try this Sicilian Style Zucchini Spaghetti recipe, or contribute your own.
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 2 tablespoons pine nuts toasted
- 3 tablespoons extra virgin olive oil
- 2 teaspoons water
- 2 tablespoons freshly chopped parsley
- 2 tablespoons golden raisins
- for the breadcrumbs:
- 1/2 head cauliflower cored and broken into small florets
- 1 anchovy fillet mashed to a paste
- 2 medium zucchinis peeled blade d, noodles trimmed
- 3 tablespoons grated parmigiano-reggiano cheese
- 1/4 lemon, juiced + its zest
- 1/4 up tablespoons almond meal
- 1/4 teaspoon dried oregano flakes
- 1/4 teaspoon dried basil flakes
- 1/4 teaspoon dried parsley flakes
- Carbohydrate 24.1598425030353 g
- Cholesterol 6.6 mg
- Fat 22.0988808333465 g
- Fiber 6.87054171592379 g
- Protein 10.5504829167745 g
- Saturated Fat 3.44458929167241 g
- Serving Size 1 1 Serving (390g)
- Sodium 255.381656249584 mg
- Sugar 17.2893007871116 g
- Trans Fat 2.07518504167204 g
- Calories 311 calories
Step-by-step
- Place the cauliflower, 2 tablespoons of the olive oil, and anchovy fillet in a large skillet over medium heat.
- Cook until the anchovy fillets begin to sizzle; add ¼ cup of water and season with salt.
- Bring to a simmer, cover, and cook until the cauliflower is just tender, about 5 minutes.
- Uncover, and cook until the water has evaporated and the cauliflower is golden brown, 5 to 7 minutes.
- Stir in the raisins and pine nuts, and cook until just heated through.
- Transfer the mixture to a large mixing bowl and place the skillet back on the stovetop, heat off.
- While the cauliflower cooks, place the almond meal and seasonings into a small bowl and mix together.
- Then, add in the water and mix until dough-like.
- Place a medium skillet over medium-high heat and once heated, crumble in the almond meal dough.
- Cook until breadcrumb-like and toasted.
- Set the bread crumbs aside in a small bowl.
- Turn the heat on underneath the skillet used to cook the cauliflower and add in the remaining olive oil (1 tablespoon.)
- Once oil heats, add in the garlic and red pepper flakes.
- Let cook for 30 seconds and then add in the zucchini noodles, tossing occasionally and cook for 3 minutes or until al dente/cooked to your preference.
- Then, add the noodles to the large mixing bowl with the cauliflower.
- Stir in the parmesan cheese, parsley, and lemon juice/zest.
- Sprinkle with almond breadcrumbs and serve immediately.
Mashed anchovy melted into olive oil provides the savory foundation for this preparation, dissolving completely during the initial pan-fry to season the cauliflower without leaving distinct fish chunks. Sicilian cooking frequently pairs briny cured fish with sweet dried fruits and toasted nuts, creating a savory contrast that defines traditional dishes from the region. Mastering the technique requires precise heat control and specific timing to ensure each component achieves its optimal texture.
- Simmer the cauliflower covered with two tablespoons of olive oil and one-quarter cup of water for about 5 minutes until tender, then uncover and fry for 5 to 7 minutes until golden brown.
- Toast the almond meal dough in a medium skillet over medium-high heat until it crumbles and replicates traditional breadcrumbs.
- Cook the garlic and red pepper flakes in the remaining one tablespoon of olive oil for exactly 30 seconds before introducing the zucchini noodles.
- Maintain al dente texture by tossing the zucchini noodles for no longer than 3 minutes in the hot skillet.
- Combine the cooked elements in a large mixing bowl rather than the hot pan to prevent the parmesan cheese from clumping.
Pair this dish with a crisp, dry white wine like a Sicilian Grillo to balance the rich olive oil and cheese. Simple grilled white fish makes a suitable accompaniment that matches the coastal origins of the flavor profile.
