Siamo quasi in Primavera, i mandorli sono già in fiore e le zucchine sono presenti sui banchi della verdura ormai da tempo. Forse sarà un poco più difficile trovare del basilico, se non lo avete voi fatto crescere in casa, a dispetto del freddo.
Allora volete provare questa mia ricetta? These are the hours of 28 February 23.30, half an hour we will be in March and then we are not entirely out of season.
INGREDIENTS for 6 persons: 500 grams fusilli, zucchini gr 1000, 10 basil leaves, extra virgin olive oil 4 tablespoons, butter 80 grams, 100 grams grated parmesan cheese, 50 gr grated pecorino, salt.
PROCEDURE: Wash zucchini, remove the tail piece of the hexagonal dell'attaccatura of the flower, then slice them into rings of equal thickness and put them in a pan with oil and butter and cook over low heat with the cover for 15 minutes, stirring a few times. Remove the lid and then cook for another 5 minutes longer supported. Wash the leaves basil, dry them and put them together with the zucchini and the immersion blender to reduce everything to cream. Add the grated cheese, mix them together and transfer the sauce into the pot bottom flow ..
Cook the fusilli in salted water until al dente and drain, by taking a cup of water to cook pasta. Wipe the bowl flow, mix the sauce and perhaps add some of the water delivered by hand, if you consider it necessary.
Allora volete provare questa mia ricetta? These are the hours of 28 February 23.30, half an hour we will be in March and then we are not entirely out of season.
INGREDIENTS for 6 persons: 500 grams fusilli, zucchini gr 1000, 10 basil leaves, extra virgin olive oil 4 tablespoons, butter 80 grams, 100 grams grated parmesan cheese, 50 gr grated pecorino, salt.
PROCEDURE: Wash zucchini, remove the tail piece of the hexagonal dell'attaccatura of the flower, then slice them into rings of equal thickness and put them in a pan with oil and butter and cook over low heat with the cover for 15 minutes, stirring a few times. Remove the lid and then cook for another 5 minutes longer supported. Wash the leaves basil, dry them and put them together with the zucchini and the immersion blender to reduce everything to cream. Add the grated cheese, mix them together and transfer the sauce into the pot bottom flow ..
Cook the fusilli in salted water until al dente and drain, by taking a cup of water to cook pasta. Wipe the bowl flow, mix the sauce and perhaps add some of the water delivered by hand, if you consider it necessary.
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