Troccoli pasta served with a Pecorino Romano PDO fondue and mint and garlic-marinated courgettes
Ingredients | Serves 4
Preparation method
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Wash and peel the courgettes. Cut them into small 1/2 cm thick rounds.
In a frying pan, brown the shallots, a clove of garlic and a drizzle of extra virgin olive oil, add half of the cut courgettes and sauté them.
Pour the sautéed courgettes into a container, add the mint leaves, basil, salt and pepper and emulsify with extra virgin olive oil until the courgettes are creamy.
Fry the remaining courgettes in hot oil at 175°C until golden brown.
Cook the troccoli pasta in boiling salted water.
Dissolve the Armonia di Pecorino Romano PDO sauce in a small saucepan with a little milk.
Once the troccoli is cooked, stir in the courgette cream and fried courgettes.
Spoon the Pecorino cheese sauce into the centre of the serving dish and arrange a nest of creamed troccoli in the centre. Garnish with a few fried courgettes and a sprinkling of peppercorns.
Prepared with ROBO products
Altre deliziose idee per te
20 mins preparation | 22 mins cooking time
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
