Nests to zucchini
Instructions
Remove the flowers from the zucchini.
Cut into fine julienne green one or two courgettes and reduce the rest of the zucchini into cubes.
Melt in a large knob of butter in a skillet, add a little oil and cook the diced zucchini with two cloves of peeled garlic, seasoning with salt.
In the meantime wash the flowers and cut them into strips.
Once cooked, remove the cubes and garlic draining well, so as to leave the Fund into the pan.
Put the pan on the heat with the julienne of Zucchini Flowers into strips, seasoning with salt.
Toss the pasta.
Blend with hand-blender, adding diced only very little milk (the minimum necessary to get a thick cream) and possibly some basil leaves.
Withdraw the julienne and battens of flowers, then keep aside in a dish.
Put the cream of zucchini in the same pan, stemperarla with a few tablespoons of cooking water and drain the noodles.
Blow up the noodles in the pan with the cream and then serve.
Garnish with the julienned Zucchini, battens and an idea of white pepper.
Ingredients and dosing for 4 persons
- 250 g of type pasta nests of tagliatelle
- 12 small courgettes with flower (250 g)
- 2 cloves of garlic
- Some leaves of basil
- 1 walnut butter
- No = = Milk
- Olive oil extra virgin
- Salt
- White pepper