Wednesday, June 27, 2012

What You Should Have Eaten #60

Ricotta Pasta 
with Zucchini, Garlic and Mint

Here’s number three in a series.

The drink was a Goldfinger, with Cinzano (I used Gallo sweet red Vermouth), vodka, orange juice, and orange bitters. Like I said last week, I enjoy the clear spirits, but dumping some sweet vermouth in with the OJ, that made it just a bit too sweet for me. I also find vermouth tends to cut down on the bite of the alcohol, but sometimes you need that bite. I like the bite with vodka and gin drinks.

Chopping up the zucchini is the only prep work involved in this, at least the way I made it. No onions to chop, and only dried herbs instead of fresh ones.

The mint was the kicker of this recipe. It was a flavor that I don’t normally associate with a dish like this. It wasn’t unpleasant, but it didn’t necessarily stick with me in a gotta-have-it-again way. This was my least favorite of the five variations.

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