Spaghetti on a Bed of Zucchini

Name: Spaghetti on a Bed of Zucchini - Teodora E.
Ingredients: Ingredients:; 1 pack of spaghetti; 2 tomatoes; 3 green onions; garlic; 150 g pork pastrama; 100 g flour; 3 eggs; 1 zucchini; 100 ml oil; salt; pepper; toothpicks.

Diverse - Spaghetti on a Bed of Zucchini by Teodora E. - Recipia

Spaghetti is a versatile dish, perfect for any occasion. Start by boiling water in a large pot, adding a pinch of salt. When the water reaches a boiling point, add the spaghetti and cook according to the package instructions, usually between 8 and 10 minutes, until al dente. In the meantime, take care of the zucchini. Peel it with a peeler or a sharp knife, then slice it into thin rounds. Sprinkle a little salt on them and let them sit for a few minutes to release their juice, which will help achieve a crispy texture after frying. Prepare a bowl with flour and another with beaten eggs, seasoned with a pinch of salt. Take each zucchini round, dip it in flour, shaking off the excess, then dip it in the beaten egg. Heat oil in a deep pan over medium heat and fry the zucchini rounds until golden and crispy, about 3-4 minutes on each side. Once done, place them on a paper towel to absorb the excess oil. For the sauce, start by sautéing a finely chopped small onion and a few crushed garlic cloves in a pan with a splash of oil. When the onion becomes translucent, add diced pastrama and let it brown a bit, releasing its flavors. Then, add peeled and diced tomatoes. Mix the ingredients well and let the sauce simmer on low heat for 5-7 minutes, until the tomatoes break down and a thick sauce forms. Season with salt and pepper to taste, to enhance the flavors. For assembly, take a deep plate and place two rounds of zucchini as a base. Using two toothpicks, twirl the cooked and drained spaghetti, then place it on top of the zucchini rounds, allowing them to create a small tower. Continue with two more rounds of zucchini to form a kind of 'background' for the spaghetti. Around the edge of the plate, generously pour the pastrama and tomato sauce, thus providing a contrast of colors and flavors. Serve immediately, to enjoy the crispy texture of the zucchini and the savory taste of the sauce. This recipe will not only delight the taste buds but will also add a splash of color to the plate!