bon appétit meets paleo
Each month, when bon appétit arrives, I pour over the recipes, photos and beauty of the magazine. This month's pasta issue did not disappoint. I, however, am on day three of a twenty-one day paleo challenge.
The ground rules: no grains, no breads, no pasta, no dairy, nothing made with flour or sugar. So basically I am gluten-free, grain-free, wheat-free, sugar-free, dairy-free, caffeine-free and alcohol-free. Yipee.
Not normally being much of a meat eater, this is my opportunity to live it up in that department. The cover photo of the Spicy Pork Ragu sounded like the place to start. In gathering recipes, I came across recommendations for zucchini noodles as a good substitute for pasta. They were delicious. If ever you find yourself in a similar situation, give this paleo recipe a try.
Zucchini Noodles with Spicy Calabrese-Style Pork Ragù
• Using the julienne peeler, slice zucchini lengthwise into long, thin strands. Slice the zucchini just until you reach the seeds in the middle and then stop (the seeds will cause the noodles to fall apart). • Separate the zucchini strands. Transfer stands to a colander set over a mixing bowl. Toss the strands with salt; let stand 15 minutes at room temperature to extract excess water.