Pasta with Red Wine, Shallots and Zucchini Sauce
- Active Time 55m
- Total Time 55m
The Emilia-Romagna region, with Bologna as its capital, is divided into two parts which differ noticeably in inhabitants and in gastronomic traditions. Garganelli are perhaps the most typical example of a first course served in Romagna.
- For Pasta:
- 3 1/4 cups all-purpose flour
- 4 eggs
- For Sauce:
- 2 small zucchini
- 2 1/2 ounces butter
- 2 shallots, chopped
- 1/2 cup juices from a roast, or beef stock
- 3/4 cup dry red wine
- 1/3 cup freshly grated Parmesan
FOR PASTA: Work the flour with the eggs to form a dough and roll out into a thin sheet. Cut the pasta into 2-inch squares; roll each square around a pencil-shaped stick and then roll it over a pasta comb (a rectangular wooden frame about 8 x 4 inches with fine wooden strips across it positioned very close together. This gives the classic ridged macaroni. If you do not have a pasta comb you can roll the pasta over a cylindrical grater.)
FOR SAUCE: Finely slice the zucchini, salt them and let them sweat for at least 30 minutes, then dry them. Melt 3 tablespoons of the butter in a saucepan. Add half the shallots, the meat juices and wine; stir and cook over low heat. In a skillet, gently fry the remaining shallots and the zucchini for a few seconds in the remaining butter.
TO SERVE: Cook the garganelli in plenty of salted boiling water until al dente (about 5 minutes); drain. Add to the shallot-wine sauce and the Parmesan. Serve. Garnish with the zucchini and shallots.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
636 calories; 24g total fat; 260mg cholesterol; 383mg sodium; 76g carbohydrates; 3g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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