First, I cut a few zucchini rounds and fried them with a clove of garlic. I toasted some breadcrumbs in the remaining oil, and used the rest for the cream.
I chopped the remaining zucchini, blanched them in water for 5 minutes, and then immersed them in ice water.
I then blended the zucchini with salt, pepper, the garlic clove I used earlier, two fresh mint leaves, and a little parsley.
Meanwhile, I boiled the pasta in the same water I used to boil the zucchini. Once cooked, I added it to the pan with the zucchini cream. I then plated it and topped it with the fried zucchini rounds, the breadcrumbs, two teaspoons of pecorino cream, and a little grated lemon zest.
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First, I cut a few zucchini rounds and fried them with a clove of garlic. I toasted some breadcrumbs in the remaining oil, and used the rest for the cream.
I chopped the remaining zucchini, blanched them in water for 5 minutes, and then immersed them in ice water.
I then blended the zucchini with salt, pepper, the garlic clove I used earlier, two fresh mint leaves, and a little parsley.
Meanwhile, I boiled the pasta in the same water I used to boil the zucchini. Once cooked, I added it to the pan with the zucchini cream. I then plated it and topped it with the fried zucchini rounds, the breadcrumbs, two teaspoons of pecorino cream, and a little grated lemon zest.