Quick Sauté of Zucchini with Toasted Almonds & Pecorino
(Adapted from The Red Cat Cookbook by Jimmy Bradley and Andrew Friedman)
We’ve served this dish at The Red Cat since our first dinner back in 1999. The most important thing here is to not overcook the zucchini. When cooking it, check it with the back of your hand; get it out of the pan when it’s warm, but not too hot. This will unlock its flavor and help it meld with those of the almonds and oil.
- ¼ cup extra virgin olive oil, plus more for serving
- ¼ cup sliced almonds
- 3 to 4 small zucchini, sliced lengthwise into 1/8-inch-thick
slices, then into matchstick sized segments (about 5 cups matchsticks)
- Freshly ground black pepper
- ¼ pound pecorino Romano, thinly sliced into 12 triangular sheets with an old-fashioned cheese slicer or very sharp knife
Divide the oil among 2 large, heavy-bottomed skillets and heat it over high heat. When the oil is hot but not smoking, add half the almonds to each pan. Cook, tossing or stirring, until the almonds are golden-brown, approximately 30 seconds. Add half the zucchini to each pan and toss or stir to coat the zucchini with the hot oil, just a few seconds. Remove the pans from the heat, season with salt and pepper, and return to the heat for 30 seconds, tossing to warm and distribute the seasoning.
The Red Cat
Address: 227 Tenth Ave., at 23rd St.