When I visited Bald Mountain Pizza and Pasta in the Sun Valley Village this week, I realized it had been a while since I had enjoyed a meal there. If you, too, haven’t been into the restaurant lately, now is the time to again make Bald Mountain Pizza and Pasta a part of your restaurant repertoire.
After spending an afternoon with Chef Dennis Pittsley, getting a taste of the new summer menu, it was clear that this is no run-of-the-mill pizza joint. Chef Pittsley has been at Bald Mountain Pizza for two years, working diligently to incorporate the freshest, most flavorful and creative ingredients into the menu. Before taking over the stove at Bald Mountain, the Chef was a familiar face at the lavish Lodge Dining Room Sunday Brunch. As a longtime (embarrassingly) regular attendee at brunch, seeing Dennis again was like finding an old friend. It also gave me an indication of the attention to detail and passion he now brings to Bald Mountain Pizza.
As a mother of three, I know how hard it can be to find a restaurant that appeals to the entire family and Bald Mountain Pizza and Pasta’s menu, based on Italian favorites but with a healthy, modern flair, will keep everyone happy. Particular eaters can build their own pizzas, while others branch out and order those made with chicken pesto, wild mushrooms, even asparagus and Gruyere. A wide array of popular starters and pastas will keep those from three to 103 smiling. But the day I visited, Chef Pittsley introduced me to a vegetarian dish –Yellow Squash and Zucchini ‘Pasta’ created from local garden-fresh ingredients. Light, flavorful and healthy, it will be my ‘go to’ order during the warm weather months.
As part of our Recipe from the Resort series, Chef Pittsley shared his recipe with The Valley Sun. A wonderful alternative to traditional pasta, substituting strands of fresh vegetables for spaghetti incorporates local summer flavors at the peak of readiness. This is a recipe you will rely on time and again at home.
Yellow Squash and Zucchini ‘Pasta’
- 1 bunch fresh asparagus
- 1 large zucchini
- 1 large yellow squash
- Fresh tomatoes, chopped
- Fresh chopped oregano
- Fresh minced garlic and shallots
- California cold pressed unfiltered extra virgin olive oil
- Pecorino Romano cheese
- Salt and pepper to taste
- Break off the ends of the asparagus and add stalks to a little olive oil in a sauté pan. Don’t overcook, the idea is to let the flavors of the fresh asparagus shine through.
- Transfer asparagus to another dish.
- Using a Japanese Mandolin slicer, or a simple vegetable peeler if you do not have a Mandolin, slice the zucchini and squash into long ‘pasta’ strands.
- Heat some olive oil in a medium size sauté pan.
- When the oil is hot (but not smoking), add in minced garlic and shallots. Sauté quickly until softened.
- Add the tomatoes and oregano, stirring for just a few seconds.
- Add the zucchini and squash along with a pinch of salt and a pinch of pepper.
- Add ¼ cup water and cover for one to two minutes, depending on how soft you prefer the zucchini and squash.
- Give all the vegetables a good toss before plating. Top the dish with fresh grated Pecorino Romano cheese.
As easy as it is to incorporate this recipe into your summertime rotation of dinner choices, it is a wonderful experience to let Chef Pittsley do the cooking for you, too. Pop over to the Village, grab a table on the deck and rest assured the entire gang, from toddlers to grandparents, will enjoy this taste of Sun Valley. Kick back with smoked trout bruschetta and a chilled glass of wine, order some breadsticks for the kiddos (the chef promises they will be to the table in a matter of minutes), and wind down after a busy Sun Valley day. Be sure to also take advantage of the Resort’s special “Dinner and a Movie” offer. With your paid meal at Bald Mountain Pizza and Pasta, you will receive movie tickets for that evening’s show at the historic Opera House. Current movie listings can be found here.
Summer should be this simple, shouldn’t it?