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Gerad's drinks
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| 1 mikey cheap brandy | |
| 1 c | sugar |
| 1 | orange |
| Float orange in brandy and sugar for ten days. Shake every day Irish cream | |
| 1 3/4 c | rye |
| rum | |
| 3 | eggs |
| 1 can | eagle brand |
| 2T | chocolate |
| 500 ml | whipping cream |
| Blend until thickening keep in fridge 4-6 wkd Penne with zucchini and ricotta | |
| Kosher salt | |
| 1c | whole milk ricotta |
| 6T | extra virgin olive oil |
| 1/4 c. | Grated Parma |
| 1 lb | zucchini cut lengthwise in half and sliced into 1/3 in thick pcs |
| Maldon sea salt | |
| 1 lb | penne |
| 6T | coarsely chopped fresh mint |
| Black pepper | |
Whisk ricotta and 3T olive oil. Whisk in Parma. Mix 2T warm water (add another if needed to thin consistency)
Heat remaining oil in large pot on med heat. Add zucchini and cook,stirring regularly until golden brown season well with sea salt. Remove from heat.
Cook pasta. Drain and reserve 1/3 c pasta water.
Add pasta zucchini and water together. Cook again over med heat stirring well.
Cover reduce heat to low and steam for 2 min.
Stir in mint add sea salt and pepper and pour into serving bowl. Garnish with whipped ricotta.
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