MEZZE MANICHE WITH CREAM OF COURGETTE, ROBIOLA AND SAFFRON with PANCETTA CRUMBLE
Procedure
Ingredients · Servings 3
- Dark courgettes
- Onions
- 120 g Robiola
- Saffron
- 0.85 slice Rolled Pancetta
Method · 20 min
- We begin by peeling the zucchini with a vegetable peeler. We then cut the peels into thin strips and set them aside. In a pan, heat a little...
- We begin by peeling the zucchini with a vegetable peeler. We then cut the peels into thin strips and set them aside. In a pan, heat a little...
- We begin by peeling the zucchini with a vegetable peeler. We then cut the peels into thin strips and set them aside. In a pan, heat a little...
- We begin by peeling the zucchini with a vegetable peeler. We then cut the peels into thin strips and set them aside. In a pan, heat a little...
- We begin by peeling the zucchini with a vegetable peeler. We then cut the peels into thin strips and set them aside. In a pan, heat a little...
Start by peeling the zucchini with a vegetable peeler. Then cut the peels into thin strips and set aside.
In a pan, heat a drizzle of extra virgin olive oil and sauté the finely chopped onion and diced zucchini. Season with salt and cook for ten minutes.
Once softened, place them in a bowl and add a sachet of saffron and the robiola. Add a ladle of hot water and blend everything together. Before adding the pasta, blanch the zucchini peels for a few seconds.
While the pasta is cooking, let's toast the pancetta slices until crispy.
Drain the pasta and season it with the cream, garnish with the courgette peels, pancetta, and a sprinkling of pepper.
