Name: Sorrento-Style Short Pasta with Grilled Zucchini, Ricotta, and Lemon
Cuisine: イタリアン
Ingredients: Short pasta (penne): 160g (serves 2); Zucchini: 2; Ricotta cheese: 120g; Lemon: 1; Garlic: 1 clove; Olive oil: 3 tbsp; Parmigiano-Reggiano: 20g; Salt: to taste; Black pepper: to taste; Mint: to taste (for garnish); [Zucchini Blossom Fritters] Zucchini blossoms: to taste; Ricotta cheese (for filling): 100g; Stracchino cheese: 100g; Salt (for filling): to taste; Flour (for beer batter): 100g; Beer: 150g; Yeast: 1g; Fruit tomatoes (for roasted tomato paste): to taste; Frying oil: to taste

About "Sorrento-Style Short Pasta with Grilled Zucchini, Ricotta, and Lemon"

This Southern Italian Sorrento-style short pasta recipe is presented by Chef Yoshimi Hidaka of Ristorante ACQUA PAZZA. By using zucchini in two ways—deeply grilled slices and texture-retaining cubes—you can enjoy both savory and fresh textures. The creaminess of ricotta cheese combined with the freshness of lemon zest and mint brings the breeze of Southern Italy right to your palate. Also featured is Chef Tanaka's original recipe for stuffed zucchini blossom fritters, featuring a crispy beer batter and roasted tomato paste.

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Tips for Making "Sorrento-Style Short Pasta with Grilled Zucchini, Ricotta, and Lemon"

Prep
- Slice one zucchini (4-5mm thick) and dice the other to use them for different textures.
Searing
- Sear the sliced zucchini in a well-heated pan with generous olive oil until deeply browned on both sides to bring out savoriness and umami.
Prep
- Wipe away any burnt oil from the pan with a paper towel before making the garlic oil.
Heat Control
- Gently heat the diced zucchini in the garlic oil without browning to preserve its fresh texture and sweetness.
Flavoring
- Remove the garlic germ and crush it with the flat of a knife, then heat gently over low heat to infuse the olive oil.
Finishing
- Adjust the consistency and saltiness with pasta cooking water when combining the penne with the sauce.
Finishing
- Incorporate ricotta into the sauce and top with extra during plating to highlight its creaminess.
Finishing
- Grate lemon zest directly into the dish and garnish with mint for a bright, refreshing aroma.
Fritter Prep
- Mix ricotta and Stracchino for the filling. The balance is key; if it is too runny, it will leak out during frying.
Fritter Batter
- Use a beer batter (100g flour, 150g beer, 1g yeast) for an ultra-crispy texture thanks to the carbonation.
Frying Fritters
- Deep-fry in oil heated to 180°C (350°F) until perfectly crispy.
Fritter Sauce
- Halve fruit tomatoes and roast at 180°C (350°F) for 30 minutes until slightly charred, then mash into a paste to concentrate sweetness and depth.

Ingredients for "Sorrento-Style Short Pasta with Grilled Zucchini, Ricotta, and Lemon"

19 items

* Tap ingredient names to find on Amazon

Shortpasta (penne): 160g (serves 2)
Zucchini:2
Ricottacheese: 120g
Lemon:1
Garlic:1 clove
Oliveoil: 3 tbsp
Parmigiano-Reggiano:20g
Salt:to taste
Blackpepper: to taste
Mint:to taste (for garnish)
[ZucchiniBlossom Fritters] Zucchini blossoms: to taste
Ricottacheese (for filling): 100g
Stracchinocheese: 100g
Salt(for filling): to taste
Flour(for beer batter): 100g
Beer:150g
Yeast:1g
Fruittomatoes (for roasted tomato paste): to taste
Fryingoil: to taste

How to Make "Sorrento-Style Short Pasta with Grilled Zucchini, Ricotta, and Lemon"

1
[Prep Zucchini] Cut off both ends of one zucchini, divide it into three equal parts, and slice into 4-5mm thick pieces. Cut off both ends of the other zucchini, divide into three equal parts, and dice.
2
[Sear Sliced Zucchini] Heat a pan thoroughly and add a generous amount of olive oil. Arrange the sliced zucchini in the pan and sauté until deeply browned on both sides. Transfer to a tray and wipe any burnt oil from the pan with a paper towel.
3
[Boil Pasta] Cook the penne in a generous amount of salted boiling water for 12 minutes.
4
[Make Garlic Oil] Remove the germ from the garlic and lightly crush it with the flat of a knife. In the wiped pan, combine olive oil and garlic, then heat gently over low heat to infuse the oil with the garlic aroma.
5
[Make Sauce] Once the garlic is golden and fragrant, return the seared zucchini to the pan, add the diced zucchini, and toss lightly. Do not brown the diced zucchini; just heat it through gently. Season with a pinch of salt to combine the flavors.
6
[Combine with Pasta] Add the cooked penne to the pan with the sauce. Adjust the consistency with pasta water and season with salt. Add the ricotta cheese (for the sauce), toss quickly, and sprinkle with grated lemon zest and Parmigiano-Reggiano.
7
[Plating] Plate the pasta, top with more ricotta cheese, and garnish with black pepper and mint to finish.
8
[Zucchini Blossom Fritters / Make Filling] Mix 100g of ricotta cheese and 100g of Stracchino cheese together, and season with salt.
9
[Stuff Blossoms] Gently open the zucchini blossoms by parting the petals slightly, and spoon the cheese mixture inside. Use the cheese as a seal to close the petals, then lightly dust with flour.
10
[Make Beer Batter] Whisk together 100g of flour, 150g of beer, and 1g of yeast to make the beer batter.
11
[Fry] Coat the stuffed blossoms in the batter and deep-fry in oil heated to 180°C (350°F) until crispy.
12
[Make Roasted Tomato Paste] Cut the fruit tomatoes in half and roast them in an oven at 180°C (350°F) for about 30 minutes until just before they start to char. Remove and mash into a paste.
13
[Plate Fritters] Serve the fried zucchini blossoms alongside the roasted tomato paste.

Detailed Commentary on "Sorrento-Style Short Pasta with Grilled Zucchini, Ricotta, and Lemon"

* Content organized by topics from the video.

A Taste of Southern Italy: Special Zucchini Recipe

This cooking segment features Chef Yoshimi Hidaka and Chef Taisei Tanaka, who has returned from training in Niseko, Hokkaido. This is the first of a four-part series themed around Southern Italy, including Naples and the Sorrento Peninsula, where Chef Hidaka trained. The star of the show is zucchini, a perfect summer ingredient. We present two luxurious dishes: Chef Hidaka's classic Southern Italian Sorrento-style pasta, and Chef Tanaka's highly acclaimed original stuffed zucchini blossom recipe. The show starts in a warm, welcoming atmosphere as Chef Hidaka expresses high expectations for Chef Tanaka, who has returned with even sharper culinary skills.

Two Ways to Cut and Sear Zucchini

We begin with Chef Hidaka's pasta. The key technique here is using zucchini in two different ways: one for deep searing and one for retaining texture. For the first zucchini, cut off both ends, divide it into three parts, and slice into 4-5mm thick pieces. Heat a pan thoroughly, add a generous amount of olive oil, arrange the sliced zucchini, and sauté until beautifully browned. By carefully searing both sides without burning them, you bring out the maximum savoriness and umami of the zucchini.

Boiling Pasta and Prepping the Second Zucchini

While the zucchini is searing, we prepare the second zucchini and boil the pasta. For the second zucchini, cut off both ends, divide into three parts, and dice. These cubes will be added to the sauce later and heated just slightly to preserve their fresh texture and natural sweetness. Meanwhile, start boiling the penne in plenty of water for 12 minutes. Once the sliced zucchini is beautifully seared, transfer it to a tray and wipe any burnt oil from the pan with a paper towel.

Infusing Garlic Oil for the Sauce Base

Next, we create the aromatic oil base for the pasta sauce. Lightly crush two cloves of garlic (germs removed) with the flat of a knife, place them in the pan with olive oil, and heat gently over low heat to infuse the oil with garlic aroma. Once the garlic is golden and fragrant, return the seared zucchini to the pan and add the raw diced zucchini, tossing lightly. The trick is to heat the diced zucchini just enough to warm it through without browning. Season with a pinch of salt to bring these two distinct textures of zucchini together.

Growth as a Chef: Creating Original Dishes

Between cooking steps, Chef Hidaka and Chef Tanaka share a warm conversation. When asked, 'Do you like zucchini?' Chef Tanaka replies with a bright smile, 'I love it!' Chef Tanaka's dish features zucchini blossoms, a specialty restaurant ingredient. Chef Hidaka remarks, 'Learning to cook a taught recipe well is just the first step. Creating your own original menu from there is incredibly tough, but it is the most important part of being a chef.' Chef Tanaka's creation was approved by Chef Kawai of the restaurant and has received rave reviews from customers, making Chef Hidaka proud of his growth.

Crispy Stuffed Zucchini Blossom Fritters

We move on to Chef Tanaka's original dish: stuffed zucchini blossom fritters. He uses female zucchini blossoms. The filling is a special blend of rich ricotta and smooth, soft Stracchino cheese. The balance between these two cheeses is crucial; if the mixture is too runny, it will leak out during frying. Gently open a small gap in the petals and spoon the cheese mixture inside. Use the cheese like glue to seal the petals, then lightly dust with flour. Finally, dip them in ACQUA PAZZA's signature beer batter, which yields an incredibly crispy texture thanks to the carbonation.

Deep-Frying Fritters & Roasting Tomato Paste

The battered zucchini blossoms are deep-fried in oil heated to 180°C (350°F) until perfectly crispy. To accompany them, Chef Tanaka prepares a special tomato paste. He cuts Tochigi fruit tomatoes in half and roasts them in a 180°C (350°F) oven for about 30 minutes until slightly charred. Roasting them just to the edge of bitterness coaxes out an incredible sweetness and depth, balancing the acidity. Mashing them into a paste creates an exquisite accent sauce that perfectly complements the rich cheese and fresh zucchini.

A Taste of Southern Italy & Chef's Feedback

The cooked penne is tossed with the zucchini sauce, adjusted with pasta water and salt. To finish, ricotta is folded in, followed by Parmigiano-Reggiano and grated lemon zest. Plated with extra ricotta, black pepper, and mint, the pasta is complete. Tasting it, Chef Tanaka praises the harmony of savory zucchini, creamy ricotta, and refreshing lemon and mint. Chef Hidaka exclaims, 'It's like Southern Italy in my mouth!' Chef Kawai also joins, sharing behind-the-scenes advice given during development: roasting the tomatoes to bring out sweetness and swapping Parmigiano for Pecorino to add a sharp salty contrast, wrapping up with high hopes for Chef Tanaka's future.

About 日高良実のACQUAPAZZAチャンネル

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