Have enjoyed this dish every time I frequent Red Cat. It is so popular that it never comes off the ever changing menu, and they hand out cards with the recipe on a regular basis.
- 2 small zucchinis
- 2 tablespoons blanched, slivered almonds
- 2 ounces of Pecorino Romano, in long shaved pieces
Cut the zucchini lengthwise into thin (1/8″) slices, then cut crosswise into matchsticks. You should have around 2 1/2 cups.
Heat the oil over medium heat and when it’s hot add the nuts and cook until they are golden with just a little bit of pale brown showing which will take about 30 seconds.
Add the zucchini, cook for about 30 seconds, add salt and pepper, then cook about 30 seconds more, stirring the zucchini. As soon as they begin to give off moisture, they’re done.
Divide between two plates, scatter the pecorino shavings on top, and serve.
If you want to do this for more than two servings, cook the batches separately — if you pile too much zucchini in your pan you’ll end up steaming it rather than sautéing it.
At the Red Cat this is served with wide slices of pecorino shaved paper thin and then arranged over the zucchini in what sort of looks like a teepee.