Buon appetito!
"It's a strange time. Normally I’d be overseeing around 70 lunches and 130 dinners a day,” their chef, Gennaro Russo, tells. Instead, he’s at home in Somma Vesuviana, cooking for himself and his family while Le Sirenuse’s Michelin-starred restaurant,, sits vacant. With summer travel plans up in the air, it’s uncertain when visitors will be able to bask in the hotel’s Tyrrhenian beauty again.
But like so many of us, Russo is taking this time to rediscover the little things. “That’s all you need. If you have your family, and your health, everything else is a luxury. That’s what we’re all learning, I hope, during lockdown,” he says. That translates to his cooking. He’s been focusing on light, easy dishes, adorned with vegetables found in his garden. “We need to cut out waste and anything that’s superfluous—in the kitchen, but also in our lives,” he says.
One of those dishes? Zucchini pasta with basil pesto. It’s a dish so simple it requires a mere four ingredients. All of them can be found at your local supermarket. Below, Russo shares his healthy yet flavorful recipe that’s the epitome of the Mediterranean diet.100g basil – 4 or 5 big bunchesWash the zucchini well, dry them and keep them aside. Toast the almonds for 5 minutes in an oven at 180°C , then set aside to cool.
Now turn your attention to the zucchini. If you have a mandolin, insert the corrugated blade and use it to cut the vegetables lengthways into long threads the diameter of thick spaghetti . Heat a little olive oil in a pan and toss the zucchini strips in it for a minute or so. Then add the pesto, toss once more to coat, and serve on a plate twirled with a fork in the shape of a cylinder or upturned cone, topped with the toasted almond slivers.
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