Soa’s Garden Vegetable ‘Fettuccine’ With Fresh Tomato Sauce
Serves 4. Recipe contributed by chef Soa Davies is from “Treme: Stories and Recipes From the Heart of New Orleans” by Lolis Eric Elie. The “fettuccine” in this dish is made of ribbons of fresh vegetables.
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1/4 cup dry white wine
2 large ripe tomatoes, peeled, seeded and diced
Fine sea salt and freshly ground pepper
2 tbls. unsalted butter
1 yellow onion, halved and thinly sliced lengthwise
1 zucchini, shaved with a vegetable peeler into long strips
1 yellow squash, shaved with a vegetable peeler into long strips
1 carrot, peeled and shaved with a vegetable peeler into long strips
1/4 cup fresh basil leaves, torn
1/2 cup shaved pecorino cheese
1. In a heavy skillet over medium heat, heat the olive oil. Add the garlic and toast, stirring, until fragrant and light golden brown, 3 to 4 minutes.
2. Stir in the wine and tomatoes and bring to a simmer. Reduce the heat to medium-low and simmer gently until the sauce is slightly thickened, 8 to 10 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
3. In a large sauté pan or skillet, melt the butter over medium heat. Add the onion and sauté until tender, about 3 minutes. Add the zucchini, yellow squash and carrot ribbons and lightly sauté just until wilted, about 30 seconds. Season with salt and pepper.
4. Divide the vegetable “fettuccine” among four plates and spoon the fresh tomato sauce on top. Garnish with the basil leaves and pecorino. Serve at once.
Note: Substitute any sturdy vegetables you like that will hold up to shaving into these delicate ribbons; use the fresh vegetables available to you.