Zucchini ribbons with chile, pine nuts & ricotta

At the Chile Trail, we live for danger. Don’t believe us? Try this on for size. We’ve been known to let the gas tank get down to a quarter full before filling it up again. Yep, we know – madness. Once we waited to pack for holiday a whole week before we left. Crazy? You got it. 

So when someone gave us a mandoline for Christmas we saw danger written all over it. For the uninitiated, a mandoline is a kitchen utensil with a flat frame and adjustable blades for slicing vegetables. The danger? Use it without the hand guard and you’ll find that it’s good for creating wafer thin slices of finger too.  

Zucchini ribbons sliced on the mandoline.

How could we resist? Soon we were slicing everything that didn’t move from carrots to fennel to apples and pears. We thought about it using it on butter but realized that was just silly. This I’m-a-fancy-pants-chef-like-person-dish is the result of our borderline obsession with the mandoline.

If you don’t have a mandoline, you could use a super sharp knife or even try a vegetable peeler. Or you could stop being such a cheap so-and-so and buy one. They’re – as they say in England – cheap as chips. And then you too can take a walk on the wild side.   

Ricotta is optional but you know you love it.

Serves 4

1.5 lb. zucchini – green, yellow, whatever

¼- ½ tsp. chile pequin

1 large clove of garlic, peeled and thinly sliced

3 Tbsp. pine nuts, lightly toasted

2-3 Tbsp. olive oil

1 lemon

Ricotta cheese (optional)

Wash the zucchini and give the stem end a light trim. Slice on the mandoline to create long ribbons. Or use a super sharp knife or vegetable peeler.

Place a deep frying pan on medium-high heat. Add the olive oil. When it’s warmed, add the chile pequin. The chile should sizzle and spit. Don’t be deterred – remember, we live for danger. Add the garlic, give it a quick stir and then immediately add the zucchini (if you’re busy texting your buddy you’ll find that you’ve burned your garlic). 

Season with salt and stir fry for a few minutes. The zucchini should relax but you don’t want it limp. Remove from the heat and stir in half of the pine nuts. Place the zucchini on a platter. Finely grate the lemon over the zucchini. Slice the lemon in half and give the veg a few generous squeezes of lemon juice. Sprinkle the remaining pine nuts over the top and add another hit of chile pequin and generous dollops of ricotta cheese, if you’re using.

Sit down and eat. You deserve it. You’ve faced danger and come out the other side.  

Don’t forget to add more chile. Always more chile.

1 thought on “Zucchini ribbons with chile, pine nuts & ricotta

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