The executive chef behind a legendary New York City restaurant is sharing must-try recipes for "Good Morning America" viewers to make at home.
Lena Ciardullo, executive chef of Union Square Cafe, shared recipes on Thursday for pasta with melted zucchini ragu and eggplant brulé.
See the recipes below, and try them in your own kitchen!
Serves 4
Active time: 1.5 hours
Ingredients
4 medium zucchini, halved lengthwise
1 teaspoon kosher salt
1/2 cup + 3 tablespoons olive oil
6 garlic cloves, smashed
10 basil leaves
3 bay leaves
12 ounces fresh pasta sheets, or dried pappardelle
3 tablespoons fresh basil, thinly sliced (chiffonade), plus more to finish
1/2 teaspoon red chili flake
4 tablespoons parmesan, finely grated
2 tablespoons fresh parsley, chopped
3 tablespoons fresh mint leaves, torn
1 tablespoon lemon juice
Small chunk of Parmesan, for shaving into peels
Directions
Halve the zucchini lengthwise and sprinkle the cut sides with the kosher salt. Let sit for at least 1 hour to draw out excess moisture, then pat completely dry.
Arrange the zucchini cut-side up, snugly, in a baking dish. Tuck in the garlic, basil, and bay leaves, then pour the olive oil over everything so the zucchini is mostly covered. Cover tightly with foil and bake at 275 F for about 1 hour, until completely tender and falling-apart soft.
Let the zucchini cool slightly. Pour off and reserve most of the oil (it's great for cooking other things). Discard the bay leaves and any tough basil stems. Mash the zucchini, garlic, and basil together with a fork into a rough, chunky puree. This is your zucchini ragu -- it can be made ahead and refrigerated.
Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente (fresh pasta needs only 1-2 minutes; dried will take longer per the package). Reserve about 1 cup of the starchy pasta water before draining.
In a wide skillet or saute pan, warm olive oil over medium heat. Add the basil chiffonade and chili flake, and let bloom for 20-30 seconds, until fragrant.
Add a generous, heaping spoonful of the zucchini ragu (about 1/2 cup) to the pan along with a splash of the reserved pasta water. Stir to loosen into a loose sauce.
Add the drained pasta directly to the pan and toss over medium heat for about 1 minute, adding more pasta water as needed, until the pasta is coated and glossy and the sauce clings.
Off the heat, fold in the parsley, more fresh basil chiffonade, torn mint, and half of the Parmesan cheese. Finish with the lemon juice. Plate and top with shaved peels of Parmesan (a vegetable peeler works well) and basil.
Notes:
Strapponi is a rustic hand-torn fresh pasta. If you don't want to make dough from scratch, fresh pasta sheets torn into irregular 2–3 inch pieces are the closest home substitute, and dried pappardelle or mafaldine work well too. You also can pick your favorite pasta shape!
The zucchini ragu keeps in the fridge for a few days and freezes well, so it's worth making a double batch.
Serves 4
Active time: 1.5 hours
Ingredients
2 Italian eggplants
1 tablespoon kosher salt
3 fennel bulbs
2 tablespoons honey
2 tablespoons Dijon mustard
4-6 tablespoons roasted garlic
1 lemon, zested
3 thyme sprigs
Extra-virgin olive oil, for drizzling and for dressing
Salt, to taste
1/2 cup mayonnaise
1 tablespoon lemon juice
1 medium yellow onion, thinly sliced
2 beefsteak tomatoes
1 tablespoon tomato paste
1/2 teaspoon smoked paprika
1 teaspoon salt
Extra-virgin olive oil, for cooking
1 cup Sungold or cherry tomatoes, halved
2 tablespoons capers, drained
2 tablespoons chives, chopped
8 basil leaves, torn
Directions
Cut the eggplants in half lengthwise. Season the cut side with kosher salt. Let sit at room temperature for about 1 hour to draw out moisture.
Cut the fennel bulbs into quarters, trimming just a bit of the core (leave enough to hold the layers together), then slice thin. Toss with a generous drizzle of olive oil, lemon zest, thyme, and a pinch of salt. Spread on a sheet pan and roast at 400 F, tossing halfway through, until tender and lightly caramelized, about 25 minutes total.
Mash or blend 2-3 tablespoons of roasted garlic with honey and Dijon mustard until smooth. Set aside to brush the eggplant.
Mash 2-3 tablespoons of roasted garlic into a paste and whisk into the mayonnaise along with the lemon juice. Season with a pinch of salt.
Using a mandolin (or a sharp knife), shave the remaining fennel bulb paper-thin. Drop the slices into a bowl of ice water to keep them crisp and curled until plating time.
In a pot, warm a splash of olive oil and add the sliced onion. Cook over medium-low heat, stirring occasionally, until caramelized. Stir in tomato paste and cook for 2 to 3 minutes. Season with smoked paprika and cook until fragrant (about 30 seconds). Add the beefsteak tomatoes and salt, and simmer until thick and almost dry, about 15 minutes. Blend until smooth and let cool.
Heat a grill or a cast-iron pan over high heat. Sear the eggplant skin side down until deeply charred and soft but still intact. Remove from heat and place on a baking sheet, skin side down. Brush the cut side generously with the mustard glaze, then transfer to a 400 F oven for 8-10 minutes to finish cooking through -- it should be tender but still hold its shape, not mushy.
On each plate, swipe a spoonful of tomato jam and a spoonful of garlic aioli side by side. Set a piece of eggplant where the two sauces meet.
In a bowl, gently combine the roasted fennel, drained shaved fennel, Sungold tomatoes, and capers, and dress lightly with a drizzle of olive oil. Spoon on top of the eggplant so the tomatoes peek through. Finish with chives and torn basil.
Notes:
The mustard glaze, aioli, roasted fennel, and tomato jam all keep well in the fridge for several days. Prep them a day ahead and this becomes a quick assembly on the day you serve it.
No mandolin? A sharp knife and a steady hand work fine for the shaved fennel — just aim for thin, even slices.
Recipes reprinted with permission from Lena Ciardullo.
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