by Anna Glassman-Kaufman
We all know chili crisp is having a moment, and we’ve written about it on this blog before, so I won’t write too much here, but know that the Kari Kari Chili Crisp is the thing you’ve been missing in your kitchen. It makes any mediocre dinner an excellent one, adding not only a bit of heat but also garlicky umami goodness. There’s really no going wrong with this stuff.
Now we bring in the feta. Feta is a sheep’s milk cheese originating in Greece. The curd is salted and dry aged for a brief period before aging in brine, a very salty water solution. It’s highly acidic, so it doesn’t melt as well as other cheeses and is most often served cold or room temperature. But when blended with a bit of brine, feta turns into a silky smooth dip that is the perfect base for any toppings that inspire you, and that’s what we’re doing today.
Alright one final component: the zucchini. I don’t know about you, but my zucchini plants go absolutely crazy sometime around mid-summer and produce more than I could ever imagine eating. So I’m always looking for new ways to use them up because let’s be real, it’s not always the most exciting and flavorful veggie, especially after you accidentally let it grow a day too long and it’s the size of your arm. But if you watched Stanley Tucci’s “Searching for Italy”, you will surely remember the Spaghetti all Nerano he ate in the Calabria episode. The zucchini were sliced thinly and twice fried to bring out all of the sweetness and flavor they have to offer, and that’s what we’re emulating in this recipe. I don’t quite go so far as to deep fry them, but I’ve found that slicing zucchini thinly and shallow frying in olive oil can achieve a texture reminiscent of the one I imagine in this epic pasta dish, and certainly makes them taste delicious.
2 tbsp Feta Brine
Zest of One Lemon
1 Medium Zucchini, thinly sliced, lengthwise
1 tbsp Kosher Salt
¼ cup Extra Virgin Olive Oil
1 tbsp Kari Kari Chili Crisp
1 tbsp Basil Leaves, julienned
Thinly Sliced and Toasted Bread to dip - I’m using Baker’s Field Table Bread of course
Lay zucchini slices down on a baking pan and salt the surfaces with the 1 tbsp kosher salt. This helps pull excess moisture out of the zucchini. Set aside for 10 minutes.
Meanwhile, blend feta, lemon zest, and brine in a food processor about 3-5 minutes until silky smooth. If it still feels a bit too stiff, add another tablespoon of brine to smooth it out. Spoon the whipped feta onto your serving dish and smooth out surface, creating a shallow well in the center. Refrigerate until ready to assemble and serve.
Use a towel to pat the zucchini dry.
Heat up a sauté pan over medium heat and add ¼ cup olive oil. Wait another minute until the oil is sufficiently hot and begin adding zucchini slices. You will likely need to fry them in several batches. Fry for a couple minutes on each side, until lightly browned and crisp, but not burnt. Then transfer to a clean plate, lightly salt and pepper, and move on to the next round.
When you’ve finished frying and your zucchini has fully cooled, top the plated whipped feta with the zucchini and spoon a tablespoon of Kari Kari Chili Crisp over the top. Lastly, garnish with the julienned basil.
Serve with toasted bread and enjoy!
P.S. for the iconic Spaghetti alla Nerano recipe, look here!