Blog Archives
The very best fried zucchini I’ve ever tasted was at Angelo’s restaurant in Washington, PA. These particular slices of zucchini were perfectly ripe. Instead of traditional breading (I always make mine with panko for that extra crunch) they were battered and fried. The coating was crunchy and delicious. Each strand of fried zucchini become increasingly delicious as I sampled it with the homemade marinara and spicy horseradish sauce ($10.00)
In my never-ending quest to avoid refined carbohydrates, I’ve come across a few tasty, healthier alternatives- one of them is brown rice pasta. Brown rice pasta cooks differently than regular- it takes twice as long, and often produces excessive amounts of starch in the form of cloudy, bubbly water. This water often overflows from the pot, and is a mess to clean up. Tonight I experimented with cooking the pasta twice. I started with a pound of brown rice pasta. The pasta was placed in a large pot of salted, boiling water, cooked for 4 minutes, then drained. I then re-boiled the pasta in a fresh pot of water for 5 minutes. The end result was a less-starchy product. Try this procedure when cooking brown rice pasta- cooking times may vary depending on pasta shapes.
