I can play the mandoline – Zucchini tagliatelle with spicy chick pea tomato sauce
Posso suonare il mandolino – Tagliatelle di zucchine con salsa al pomodoro, ceci e origano
I bought a new mandoline before I would slice a few of my fingers, one day I cut the tip of my index while shaving fennel and had to go to the emergency room, so my new mandoline is much better and safer, and in the kitchen safety is somehow an important part of the whole game.
With my new De Buyer (being faithful to European made utensils because I know them better, I had to buy a French one, actually I have Japanese knives that are incredible) and one of the great feature of this mandoline is that you can adjust the thickness of the cut by twisting the handle from left to right or right to left. The blade is lightly dented so you can get a very thin and sharp cut, or a thick (and still sharp) cut, even on soft fruits and vegetables like very ripe kiwis or oranges.
So to try out my new mandoline, I wanted to make a whole dish with sliced vegetables because I just felt like playing with it. I’m sure I am not the only one who loves to play with a brand new toy. When I buy new clothes, I have to wear them right away, even if I have to run to the store buy salt, I can wear a brand new silk shirt just for the simple pleasure to wear something new. When it comes to kitchen utensils, it’s the same. What to do with 12 zucchini and a mandoline? well you just go crazy and slice them to make tagliatelle. So here they are…
My mom makes an traditional Italian dish made with pasta and chick peas so I used her tomato sauce twisting it around a little and used it on the zucchini tagliatelle. I really loved this dish, it’s savory, fragrant due to the oregano, light and nutritious, so how can you say no to that? This is a fairly simple dish, with a few ingredients which most of the time, if you have great quality ingredients, turns out delicious. You can taste all the ingredients in one bite and it all blends in a beautiful symphony of flavors.
For the tomato purée, I used the imported Italian tomato sauce from Parmalat, it’s just crushed tomatoes with nothing else added, they have quite a un-acidic flavor unlike some other tomatoes. Parmalat is a very famous brand in Italy and I knew them for their dairy products and mainly milk that was sold in card board like here they would sell orange juice, which healthier to use than canned tomatoes. I was excited to be able to find the Parmalat tomatoes. Grazie Parmalat! You can use fresh tomatoes too, but they need to be of good quality or the sauce will not be as good.
Ingredients for 2-3 as a side dish
- 6 zucchini sliced lengthwise
- 7 oz (or 200 g) cooked chick peas
- 10 oz (or 300 g) good quality crushed tomato or fresh tomatoes
- 1 tbs olive oil
- 1 tsp fresh oregano, chopped
- 1/3 cup dry white wine
- 1 garlic clove
- cayenne pepper
- salt and pepper
- fresh shaved parmesan for garnish
Start preparing the sauce. In a small pot, heat olive oil, add garlic, stir for about 30 seconds, then oregano. After about 1 minutes (watch out not to burn the garlic) add 1 cup tomatoes, salt, pepper and cayenne. Add wine. Let the sauce cook until the water has evaporated, add chick peas and cook for an additional 10 minutes.
Using the mandoline, slice zucchini lenghtwise in about 2mm ribbons. Bring salted water to a boil, add zucchini and cook for about 30 seconds. Drain, and carefull pat dry with a towel, making sure not to break the zucchini. Add to the tomato sauce, stir carefully. Add extra oregano, and serve with sahved parmesan on top.
This entry was posted by silvia on May 7, 2010 at 7:53 am, and is filed under Side Dish, Vegetables, Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- Roasted celeriac with mung beans forestière fricassée and tarragon oil
- Yams and Brussels sprouts napoleon with herbs and red bell pepper jam
- Weird translation – Vegetarian couscous with cauliflower “semoule”
- East-West – Zucchini and daikon carpaccio with roasted tomatoes and tarrragon coulis
- Encore vegan – Jeanette of wild mushrooms, cauliflower and garlic-herb paste
- More vegan – Layers of spaghetti squash with vegetables and tofu – polenta cakes with herbes de Provence
- Einkorn pasta with oyster king mushrooms and carrot pesto
- Marinated tofu skewers, spaghetti squash with king oyster mushrooms, saute dandelion greens
- Carrots, carrots and more carrots – Black lentils on carrot purée, roasted carrots, shave carrots and fried leeks
- Some kind of salad niçoise
Looks Fresh & Delicious!!! I love the addition of Chickpeas!!
Love those chickpea’s wonderful dish!
Ooo….so sweet! I’m still trying to imagine the combination stuffed inside my mouth…chewing & chewing & chewing…yummm….
Have a great weekend, dear!
p/s remember to call home!
Mmm… Comme c’est bon! Je me suis acheté une mandoline aussi! C’est une marque française et il te font regarder une DVD avec leur usine dans le Jura ou les Vosges je ne me rappelle plus, c’est vraiment dépaysant!
Sinon, ton plat est vraiment chouette avec les pois chiches ça devient un plat complet!
au sujet des prunes acides, si tu es dans le bay area ou Los angeles il y a une quantité de petits épiciers palestiniens etc qui vendent tous les produits d’orient.
Watch out…keep those fingers safe. I love the zucchini tagliatelle idea. The flavors bold, clean, and perfect. And the presentation…A+++
Have a blessed weekend my friend.
I’m so glad you’ve found a safer way to cook! Your pics are so amazing.
I rarely use my mandoline for the fear of injury so I’ll have to look into maybe getting this safe kind. Your zucchini tagliatelle is beautiful!
Although I don’t have a mandoline (and honestly am scared of injury!) I’m in love with zucchini tagliatelle. I actually use my regular peeler to make it, just peeling strips of zucchini and tossing them in fresh tomato sauce. So yummy and summery and wonderful! I love the chickpeas in yours!
Oh, my mandoline is such a cheap jacked up mess! It’s a wonder I still have hands, let alone fingers. This is a beautiful dish, love the zucchini.
Ugh! Gave me chills when you described your fennel shaving experience. I would’ve liked to have see the madoline you recommend too. I’m in the market for one!
Such a beautiful dish. Like the shaving of parmesan on top. I know I would like this…all the delicious ingredients and they sound so good together!
What a divine dish, I don’t have mandoline. Quite tempting after seeing your beautiful dish. Should I get one?
This is my kind of dish, Silvia. I love everything in it (chick peas are a nice protein addition). All I need with this is some crusty bread and a nice drink-that’s dinner for me!
What a stunningly beautiful dish.
Sorry to hear about the missing mm of your fingers.
this looks so tempting..tempting enough to get my mandoline out.
Silvia, This dish looks great…
Simple and healty….
Another great dish. I need to make one soon.
great work with the mandoline!! I remember the first time I told her I was getting a mandoline for work…she said she had no idea I could play one….
your tagliatelle looks delicious!!
silvia,your dish it’s so good,i love the ingredients and i will try it,certainly!
Oh my gosh – I love that this is all ingredients I use regularly but in a way I would never think to combine them!
You play the mandoline beautifully!
Great recipe? Check!