Recipe 11 ➺ Trisha Greentree
Pesto, Zucchini & Pangrattato Strozzapreti
Trisha Greentree lives and breathes hospitality.
As executive Chef of cult Sydney restaurants 10 William St and Fratelli Paradiso, Greentree celebrates the simplicity of high quality ingredients, done well.
What first began as an instinctual foray into food Trisha’s path has now blossomed into a true labour of love. And, in the 10 William/Fratelli family, she has well and truly found her home.
Community-driven venues where simplicity, seasonality and creativity are the order of the day.
Ingredients & Method
TIMING
25mins Prep Time
20mins Cooking Time
INGREDIENTS
2 green zucchinis
50g bread crumbs or any day old bread
50g butter
1 bunch basil, picked
2 garlic cloves
300g raw pistachios
100g grated parmesan
50g white miso
1 lemon, zest and juice
Olive oil / grapeseed oil
*Depending on your Olive oil, if it is on the peppery side. Taste it first and if too spicy blend this with grapeseed oil instead. You can use your Olive oil to drizzle at the end
Dried strozzapretti 80-90grams per person or for a fresh dough to make yourself use this recipe: 100g semolina flour (i.e. high in gluten and slightly coarsely ground)
200g all purpose flour or ’00’ flour
1/4 teaspoon of salt
120ml warm water, approximately
See Pasta Grannies on YouTube for the cutest tutorial through the link below.
25mins Prep Time
20mins Cooking Time
INGREDIENTS
2 green zucchinis
50g bread crumbs or any day old bread
50g butter
1 bunch basil, picked
2 garlic cloves
300g raw pistachios
100g grated parmesan
50g white miso
1 lemon, zest and juice
Olive oil / grapeseed oil
*Depending on your Olive oil, if it is on the peppery side. Taste it first and if too spicy blend this with grapeseed oil instead. You can use your Olive oil to drizzle at the end
Dried strozzapretti 80-90grams per person or for a fresh dough to make yourself use this recipe: 100g semolina flour (i.e. high in gluten and slightly coarsely ground)
200g all purpose flour or ’00’ flour
1/4 teaspoon of salt
120ml warm water, approximately
See Pasta Grannies on YouTube for the cutest tutorial through the link below.
METHOD
First to make your pangrattato, use a kitchen processor to blitz the bread into crumbs. Heat pan with oil and fry the breadcrumbs till golden brown. Rest on paper towel and season with salt while hot.
To make the pesto, place all ingredients except oil and lemon juice in food processor (mortar and pestle will work too). Start to pulse and once it starts to break down, slowly pour your oil to help bring together and emulsify. You just want enough oil to bring the ingredients together. Taste and adjust to your liking.
Julienne cut your zucchinis or run them through a mandolin if you have one on stand by.
Bring a large pot of water to boil and season with salt and cook your pasta following the instructions. Once ready to drain, save one cup of the pasta water first, then drop in your zucchini sticks for two seconds and drain together.
In a sauce pan big enough for all the pasta, add your pasta water, butter and pesto. Bring together on gentle heat and then toss pasta through. Keep tossing for a minute until it all comes together. Season with your reserved lemon juice. Serve with extra parmesan, your pangrattato and a drizzle of olive oil.
First to make your pangrattato, use a kitchen processor to blitz the bread into crumbs. Heat pan with oil and fry the breadcrumbs till golden brown. Rest on paper towel and season with salt while hot.
To make the pesto, place all ingredients except oil and lemon juice in food processor (mortar and pestle will work too). Start to pulse and once it starts to break down, slowly pour your oil to help bring together and emulsify. You just want enough oil to bring the ingredients together. Taste and adjust to your liking.
Julienne cut your zucchinis or run them through a mandolin if you have one on stand by.
Bring a large pot of water to boil and season with salt and cook your pasta following the instructions. Once ready to drain, save one cup of the pasta water first, then drop in your zucchini sticks for two seconds and drain together.
In a sauce pan big enough for all the pasta, add your pasta water, butter and pesto. Bring together on gentle heat and then toss pasta through. Keep tossing for a minute until it all comes together. Season with your reserved lemon juice. Serve with extra parmesan, your pangrattato and a drizzle of olive oil.