Caramelized Zucchini Pasta

 
INGREDIENTS

• 2 tablespoons unsalted butter

• 2 tablespoons extra-virgin olive oil

• 2 pounds zucchini, coarsely grated (about 3 large zucchini)

• 8 garlic cloves, peeled and smashed

• ½ cup basil leaves, stems reserved, plus more for serving 

•  Kosher salt and black pepper

• 1 pound ridged or curly pasta (like medium shells or casarecce)

• ½ cup finely grated Parmesan or pecorino (about 1/2 ounce), plus more for serving

• 1 tablespoon lemon juice

PREPARATION

1. In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it’s foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes. 

1. Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)

1. Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.

1. When the pasta’s drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.

Almond Cake With Peaches and Cream

 

INGREDIENTS

• 1 ¼ cups/280 grams softened unsalted butter, plus more for the pan
• 1 cup/128 grams all-purpose flour, plus more for the pan
• 1 packed cup/125 grams almond flour or sliced, blanched almonds
• 1 cup/125 grams confectioners’ sugar, plus more for serving
• 6 large eggs plus 1 egg white, at room temperature
• ½ teaspoon almond extract
• ½ teaspoon fine sea salt
• 1 ¼ cups/250 grams granulated sugar
• 2 teaspoons vanilla extract
• 1 ½ teaspoon baking powder
•  Sliced peaches, for serving
•  Whipped crème fraîche or whipped 

PREPARATION

1. Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.
2. Place almond flour and confectioners’ sugar in a food processor and pulse to combine. Add egg white, almond extract and 1/4 teaspoon salt, and process until it all forms a paste.
3. Add granulated sugar to the food processor and pulse until everything is well combined and crumbly. Add butter and vanilla, and continue processing until light and fluffy, about 2 minutes. With the machine running, add eggs one at a time, processing until smooth between eggs.
4. Stop the machine, scrape down the sides with a rubber spatula, and add flour, baking powder and remaining 1/4 teaspoon salt. Pulse a few times, until the dry ingredients are just integrated. (Be careful not to overprocess.)
5. Pour the batter into the prepared pan. Bake until the cake is golden on top and a toothpick inserted into the center comes out clean, about 60 to 70 minutes for a 10-inch pan and 70 to 80 minutes for a 9-inch pan. Transfer the pan to a wire rack and let cake cool completely before unmolding and serving.
6. Put the peach slices in a bowl and taste a slice. If they seem tart, sprinkle peaches with a little confectioners’ sugar.
7. Just before serving, dust the top of the cake with confectioners’ sugar. You can serve slices of the cake with the peaches and cream on the side or dollop some whipped cream on top of the cake and top with the peaches before cutting.