RECIPE : RIGATONI WITH GRILLED ZUCCHINI

William Parker
ccSCOOP News

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What You'll Need: Large pot Large bowl Grilling basket Large skillet or sauté pan Serving bowl, warmed 6 to 8 medium to small zucchini 1½ tablespoon extra virgin olive oil 20 basil leaves, torn 1 pound imported Italian rigatoni 3 tablespoons best-quality butter ½ pint heavy cream 6 thin slices prosciutto (Parma, if available), julienned 1 cup freshly grated Parmigiano-Reggiano Freshly ground black pepper Salt

Put zucchini in a bowl of ice water for 30 minutes. Then rinse under cold running water, scrubbing off any dirt or grit with a rough cloth.

Trim off ends of zucchini. Slice lengthwise. Remove seeds in center with a teaspoon and slice into ½-inch half-moon pieces.

Place zucchini slices in a large bowl and toss several times, while adding salt. Add olive oil and toss thoroughly to coat.

Place zucchini slices in a grilling basket and toss over moderate fire until grilled, about 15 to 20 minutes, taking care not to let them burn. Remove from fire. Sprinkle the torn basil leaves over the zucchini and set aside.

Boil rigatoni in a large pot of salted water, according to package directions, until al dente. Drain.

Melt butter in skillet or sauté pan. Add rigatoni and toss thoroughly.

Add cream, zucchini, and prosciutto, tossing well after each addition.

Add freshly ground black pepper and about ⅔ cup of the grated Parmigiano-Reggiano and toss until rigatoni are completely coated and cream has thickened.

Put pasta in a warm serving bowl, sprinkle with remaining Parmigiano-Reggiano, and serve. Have additional grated Parmigiano-Reggiano and freshly ground black pepper available at table.