Le Castagne‘s Executive Chef Michael DeLone: I’m running a healthier version of the traditional ‘Straw and Hay’ fettuccine dish on our summer menu. This is a modern, summertime interpretation of a classic Italian dish with shaved strips of tender summer yellow squash (“straw”) and green zucchini (“hay”) against my homemade tagliatelle, garnished with a chiffonade of squash blossom. Enjoy!
Chef DeLone’s Summertime Straw & Hay Homemade Tagliatelle Tangle
Servings: approximately 4
- 1 large zucchini
- 1 large yellow summer squash
- 1 Tbs. extra-virgin olive oil
- 10 oz. fresh tagliatelle
- 1/2 cup grated Grana Padano
- 1/2 cup heavy cream
- 1 clove minced garlic
- salt/pepper to taste
- 2 squash blossoms to chiffonade and garnish
- Shave squashes into long strips with a vegetable peeler.
- Place strips in a colander over a bowl and lightly sprinkle with kosher salt.
- Reserve squash strips.
- Meanwhile in a separate, large pot of salted water, bring a generous amount of water to a boil over high heat.
- Cook the tagliatelle for 2-3 minutes until al dente.
- Add olive oil to large sauté pan over low heat.
- Drain the pasta and add pasta to sauté pan with the squash, cheese, cream and garlic. Gently toss until combined.
- Season to taste with salt and pepper.
- Garnish with squash blossoms and more cheese (if desired). Enjoy!