At Fradei, a set-menu restaurant in Brooklyn, seasonal dishes might include this garganelli pasta dish that puts summer squash to work.
Chef Sam Schwarz, who joined the French/Italian team at Fradei during the pandemic, has helped the Ft. Greene, Brooklyn restaurant into a serious New York City dining destination with dishes like this. Diners never know what they’re getting at Fradei until it hits the table, and this summer, guests can expect dishes that take full advantage of the Hudson Valley’s bounty in dishes like this garganelli pasta with summer squash ragù.
Garganelli Pasta with Summer Squash Ragù
serves 4-6
Ingredients
1 lb garganelli, penne, or rigatoni
3 cloves garlic sliced thin
1 tablespoon black pepper
1 medium green zucchini, small dice
1 medium goldbar squash, small dice
1 medium costata romanesco zucchini, small dice
2 carrots, brunoise
2 onions, brunoise
mix of basils
oregano
chive, finely sliced
champagne vinegar
Extra virgin Olive Oil
thyme
bay leaf
white wine
sheep's milk cheese
Note: Save all scraps from zucchini, carrot and onion to make a quick vegetable stock.
Method
For the ragù:
In a sauté pan with olive oil over low heat sweat onions with salt and a bouquet garni of thyme and bay. Once translucent add carrots. Continue to cook for 5 minutes and add the small dice of all zucchinis and squash. Cook until just tender. Season with salt and some cracked black pepper..
For the pasta:
Cook according to instructions in heavily salted water. 90% of the way in the water, then remove and finish in the pan.
In a separate pan while pasta is cooking:
Gently cook sliced garlic in olive oil until starting to soften. Add a few big pinches of coarsely ground black pepper and toast until fragrant.
Deglaze off the heat with white wine.
Return to heat and add ragù, 2 cups of vegetable stock, and a cup of pasta water.
When pasta is ready, add to pan, along with 6 tablespoons of butter.
Cook and toss until the sauce clings to noodle.
Remove from heat.
Add torn basil, picked oregano, sliced chives and vinegar to taste. Finish with a bit more sliced chive and sheep's milk cheese