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Pasta with Red Wine, Shallots and Zucchini Sauce

Source: The Italian Gourmet
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Active Time:  55 Minutes
Total Time:  55 Minutes
  Serves 4
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 oz 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 cheese
Pasta with Red Wine, Shallots and Zucchini Sauce Recipe at
FOR PASTA: Work the flour with the eggs to form a dough and roll out into a thin sheet. Cut the pasta into 2 in squares; roll each square around a pencil-shaped stick and then roll it over the comb (a rectangular wooden frame about 8x4 in 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 and 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 for about 5 minutes and drain them when al dente. Add to the shallot and wine sauce and add the Parmesan. Serve. Garnished with the zucchini and shallots.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 636
Fat. Total: 24g
Fiber: 3g
Carbohydrates, Total: 76g
Sodium: 383mg
% Cal. from Fat: 34%
Cholesterol: 260mg
Protein: 22g
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