While I was at it, I stopped off at the salumeria and picked up prosciutto, fresh ricotta, and two balls of mozzarella di bufala. When I got back to my house, I found a pile of honey-sweet white figs that one of my neighbors (aka The Fruit Fairy) had left on my patio table for us.
I flipped through Meatless and saw that I'd be able to throw Zucchini "Pasta" with Tomatoes and Walnuts (pg 32) together without any trouble. Halve cherry tomatoes, and let them marinate for twenty minutes in olive oil, sliced garlic, chopped walnuts, and torn basil. (As a side note, Italians, and, apparently, Martha Stewart, are adamant that you must never take a knife to your basil, because you will bruise it. I'm unconvinced that it makes a difference, taste-wise, yet I find myself only tearing basil these days. If the Italians do it, that's a good enough reason for me).
After twenty minutes, mix in long skinny strips of zucchini. The picture in the book shows the zucchini looking like spaghetti. I must not have gone thin enough for that. Mine weren't bendy. Regardless, this salad was delicious. I was afraid the raw garlic would be too aggressive, but after it soaked with the rest of the ingredients, the flavor was evenly disbursed, and I never thought "Wow, that was a mouthful of raw garlic."
|I should eat like this every day.|
Conclusion: Loved it. The simple preparation made each ingredient taste even more like itself, if that makes sense.