The Red Cat's Quick Sauté of Zucchini with Toasted Almonds and Pecorino
Michelle
The recipe is from the Red Cat Cookbook, a collection of recipes from the New York restaurant. The quick sauté of zucchini with toasted almonds and pecorino is one of The Red Cat’s signature dishes and is much mentioned in reviews of the restaurant and blog posts -- with good reason. It’s freakin’ delicious.
ingredients
- 2 small zucchinis
- 2 tablespoons sliced almonds (I’ve been using blanched, slivered almonds because I have some I need to use up)
- Salt
- Pepper
- 2 ounces of pecorino romano, in long shaved pieces
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notes
At the Red Cat this is served with wide slices of pecorino shaved paper thin and then arranged over the zucchini in what sort of looks like a teepee.
Source: www.kitchenography.com
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