Saturday, August 25, 2012

Oodles of Zudles

Going grain free does not mean you have to give up your favorite food experiences.  You just need to think outside the pasta box every now and again.  I was really excited when I saw a post on the Whole 30 forum about turning zucchini into noodles.  AHA!  What a fantastic idea, but only if it tastes good.  There's only one way to find out.

The first time I made what I've now dubbed zudles, I used my chef's knife to cut the long, slender julienne strips.  It wasn't fast, but it worked well.  I prepared them with garlic and crushed red pepper, tossed in olive oil.  It was heavenly! They twirl just like pasta, they absorb all the flavor of the sauce and the texture is so much like spaghetti!  All without the bloat and indigestion that I always get after eating my beloved pasta.

I knew I would want zudles again and again so to simply my life, I purchased the Progressive International HGT-11 Folding Mandoline Slicer that does julienne strips.  As an aside, it works amazingly fast and efficient at making perfect vegetable slices for dehydrator chips.

Zudles a'la Cacio-e-Pepe

4 squash, julienne sliced (I used 2 zucchini and 2 summer squash)
salt
2 tablespoons butter
1 teaspoon freshly ground black pepper
grated cheese to taste (I used Locatelli Romano because it is salty, cheesy heaven)

Toss the zudles with one to two teaspoons of Celtic sea salt, set aside for an hour.  Rinse really well and drain.  I can't stress the rinsing enough, if you don't rinse they will be inedible from the salt.



Place zudles in a dish towel and squeeze out all the excess water.  They are much sturdier than you think, so squeeze!  It will make a difference in the finished dish.


Set a large skillet on high heat and get it screaming hot.  Put zudles into DRY pan and spread out in a single layer to separate the strands.  Start tossing with tongs, this will cook the zudles and cook out any excess water.  The cooking will only take about 2-4 minutes.  Don't cook them too long, you want them perfectly al dente.

Add butter and pepper then toss to coat all the the strands.


Put zudles into serving bowls and sprinkle with grated cheese.  Devour!



1 comment:

  1. Holy buckets. Will do this in the week ahead. Very exciting!!!

    ReplyDelete