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Bikini Bolognese
Serves 4-6
INGREDIENTS
1 cup chicken stock
6 cloves garlic, chopped
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrot
Kosher salt and fresh pepper to taste
1 can (28 ounce size) diced tomatoes
1 can (6 ounce size) tomato paste
1 branch fresh rosemary
6 large zucchini, peeled if desired
METHOD
1. Preheat a large saucepan over medium heat.
2. Add the stock, garlic, onion, celery and garlic then simmer for 10
minutes to soften.
3. Add remaining ingredients, except zucchini, and simmer for an
additional 10 minutes.
4. Fit Spiralizer with julienne disc then spiralize the zucchini.
5. Place zucchini into a microwave-safe bowl then season with salt.
6. Microwave for 5 minutes or until hot and steamy.
7. Serve sauce over zucchini pasta.
8. Garnish as desired and serve.
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Basic Potato "Pasta"
Serves 4
INGREDIENTS
8 medium Yukon Gold or Russet potatoes
Kosher salt to taste
Olive oil to taste
METHOD
1. Bring an 8-quart stockpot of water to a boil and season with salt.
2. Fit Spiralizer with julienne disc then spiralize the potatoes.
3. Rinse potatoes immediately under cold water to remove surface
starch.
4. Drop potatoes into boiling water and cook for 30 seconds to 1 minute
until al dente then immediately remove from water.
5. Drizzle with oil then toss very gently to coat.
6. Garnish as desired and serve immediately.
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