The yellow squares are each only two centimetres thick and three centimetres wide, but I’m seriously intimidated. They sit quietly, ominously on the chopping board. Looming.
I have never put this much butter in a meal… ever.
Checking the newspaper cutting. Yup, so, this is what 150 grams of butter looks like. Man.
I’m only going to use half. Surely it will still cover the pasta. Surely it would be too buttery with all of it… we’ll just be eating pasta in butter soup!
***
Tossing everything together. The butter and zucchini mixes through… just. There really should be just a little extra oil clinging to the spirals but I’m happy I didn’t add it all. It would have been too, too much.
Each disc of zucchini is soft and fried a toasty brown on one side. The garlic has bubbled in the oils to a dark toasty bronze. The butter runs yellow in rivers from the fry pan onto the plate.
But it is primarily pasta. Much pasta.
SBS is talking about child trafficing in Haiti while I chew my first bite.
The sauce is not quite there, but I don’t think it’s the butter. Perhaps I should have added more garlic. Or perhaps melted butter just isn’t a very exciting sauce. It’s just like eating warm, vaguely creamy oil.
The zucchini looks to have done well. Each disc bubbled away in the butter long enough to nearly melt when bitten. They’re smooth and soft: the texture is exactly right.
And yet… they taste too strong. Too much zucchini in this zucchini!
Something with this much fat should taste much better.
Rating:
Specifics: Fusilli in zucchini butter sauce cooked from a recipe in the Sydney Morning Herald
Fusilli in Zucchini Butter Sauce
The yellow squares are each only two centimetres thick and three centimetres wide, but I’m seriously intimidated. They sit quietly, ominously on the chopping board. Looming.
I have never put this much butter in a meal… ever.
Checking the newspaper cutting. Yup, so, this is what 150 grams of butter looks like. Man.
I’m only going to use half. Surely it will still cover the pasta. Surely it would be too buttery with all of it… we’ll just be eating pasta in butter soup!
***
Tossing everything together. The butter and zucchini mixes through… just. There really should be just a little extra oil clinging to the spirals but I’m happy I didn’t add it all. It would have been too, too much.
Each disc of zucchini is soft and fried a toasty brown on one side. The garlic has bubbled in the oils to a dark toasty bronze. The butter runs yellow in rivers from the fry pan onto the plate.
But it is primarily pasta. Much pasta.
SBS is talking about child trafficing in Haiti while I chew my first bite.
The sauce is not quite there, but I don’t think it’s the butter. Perhaps I should have added more garlic. Or perhaps melted butter just isn’t a very exciting sauce. It’s just like eating warm, vaguely creamy oil.
The zucchini looks to have done well. Each disc bubbled away in the butter long enough to nearly melt when bitten. They’re smooth and soft: the texture is exactly right.
And yet… they taste too strong. Too much zucchini in this zucchini!
Something with this much fat should taste much better.
Rating:
Specifics: Fusilli in zucchini butter sauce cooked from a recipe in the Sydney Morning Herald