Farfalle with bacon and zucchini
Instructions
With a few tablespoons of olive oil, fry the bacon in a frying pan.
When is almost done, remove it.
Put the shallot and the rondelline of zucchini in the pan with the oil and (now) the bacon fat.
Bake this ' soffrito ' (without meat) for a few minutes, then add a sprinkling of herbes de provence.
Mix everything well, and skip it for a few minutes more.
Zucchini should be slightly browned, even soft but not mashed.
Add the wine and reduce until almost no liquid remains.
Add the broth.
Reduce this a little liquid (half).
Meanwhile Cook pasta.
Once drained, knocked it into the pan with the bacon before putting aside.
Skip all to pan, add butter, parmesan cheese, and finally the sprinkling of fresh parsley.
Ingredients and dosing for 4 persons
- 500 g of type paste butterflies
- 1 finely chopped shallots
- 4 small zucchini cut into rondelline
- 3 slices bacon in small pieces
- 3 tablespoons of olive oil
- Sprinkling 1 of herbes de provence
- 1/2 cup of white wine
- 1 cup of vegetable broth (or chicken broth)
- 50 g of butter
- Grated parmesan cheese
- 1 handful of parsley