Cascina Spinasse Blog

BEHIND-THE-SCENES with CHEF STUART LANE

Spinasse Recipe- Zucchini in Carpione

Photos by Suzi-Pratt.com
Here’s the perfect summer recipe to make at home from Spinasse and Artusi’s chef Stuart Lane.  It’s a delicious way to use  zucchini out of your garden and a dish that will work as a light dinner with some crusty bread and a glass of wine or serve as a side dish.  #SpinasseSeattle #Italian #SummerRecipes

Zucchini in Carpione

4 zucchini, sliced lengthwise roughly 1/8 of an inch.

3 onions, diced

1/4 c sliced garlic

1/4 C white wine

2.5 T champagne vinegar

1/3 C  chopped parsley

1/3 C chopped mint

1/4 C chopped marjoram

Salt and pepper

Extra virgin olive oil

Season the sliced zucchini with salt and pepper and let sit at room temperature for 20 minutes.  Heat a medium sauté pan up until just starting to see wisps of smoke over medium high heat.  Saute the slices of zucchini in batches until golden brown on both sides.  Remove to a cookie sheet preferably in a single layer.  Add more oil, the onions and garlic and cook until lightly browned over medium heat.  Deglaze with the white wine and cook until the majority of the wine has evaporated.  Add about half of the vinegar and all the herbs and cook for about five minutes on medium low heat.  Taste for salt and acidity adjust to your liking with the remaining vinegar and salt.

In a nonreactive pan put down one layer of the zucchini and top with the veggie herb mix in roughly a 1/4 inch layer. Repeat until you run out of both, using restraint to make sure you finish with the veggie layer and not a dry zucchini layer.  Let the mix sit until room temperature and enjoy or refrigerate and eat at a later date.  If enjoying later make sure you pull it out to room temperature for at least an hour.

Big Ginger

The pork days of summer have arrived! We had the incredible fortune of working with Egg and I Pork out of Chimacum on the peninsula. I had asked if they ever butchered older animals as I was interested in anti-industrial pork full of flavor with plenty of fat. Phil Vogelzang said he could help us out. He definitely came through in a very large way. Big Ginger was a 3 year old, 638 pound Tamworth sow raised on hazelnuts and whole goat milk (as opposed to whey which is common). She is a beauty! We are doing everything we can think of with her including; spuma, ciccioli, flank, skirt, ragu Bianca, braised shanks, roasted loin, roasted tenderloin, lardo, pie dough (sweet and savory) not to mention inserting her wonderfulness into every pork dish we already have on the menu. This is one of the most exciting times as a cook, to be able to work with something so clearly special invigorates your creativity and lets everyone get a first hand sense of the importance of working with local farms.IMG_5267

IMG_1429Check out that layer of fat.  (On the primal of course, not Keaton in the background)

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