Main dishes

Mezze maniche rigate (ribbed) pasta served with a cream of courgettes, burrata cheese, anchovy fillets, lemon and almonds

Total time required

22 mins preparation

Difficulty

Average

Ingredients | Serves 1

95 g

Mezze Maniche Rigate (ribbed) pasta
65 g

Courgettes
15 g

Almonds
20 g

Extra virgin olive oil
5 g

Onions
22 g

ROBO Filetti di Acciughe lavorate in Sicilia (Anchovy fillets processed in Sicily)
35 g

Burrata soft cheese
3 g

Lemon
a.r.

Salt
a.r.

Pepper

To prepare the cream: Wash and cut the courgettes into thin slices. Cut the onion into julienne strips. In a frying pan, heat the oil and onion, add the courgettes and stew until cooked. Season with salt and pepper to taste and blast chill to 3°C. Once the courgettes have cooled, pour them into a blender, add the almonds and start blending a little at a time, adding a drizzle of extra virgin olive oil. Blend the burrata cheese into a thick cream and put it into a piping bag.

To prepare the pasta: Cook the pasta in boiling salted water, drain when al dente and stir in the courgette and almond cream sauce.

Serving suggestion: Arrange the mezze maniche pasta on the serving dish and garnish with burrata cheese, the ROBO anchovy fillets and top with finely-grated lemon zest.