Fried zucchini pasta
Vincenzo's Plate · ♥ 10.2K likes · 449.4K views · 14 min video
Read about ribbons and strands in the BrightCulinary Book
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Ingredients
Method
Techniques
- 300 g pasta
- 600 g zucchini
- basil
- 1 cloves garlic clove
- 3 tbsp Pecorino cheese
- 150 g provolone cheese
- 3 l extra virgin olive oil
- salt
- pepper
Cut the zucchini into thin discs; thin cooks faster and comes out crisp, thick takes longer.
Fry the zucchini a little at a time, or the oil cools and does not do the job, stirring so they do not stick, until golden brown to dark.
Lay basil in the container, put the drained fried zucchini on it, then more basil for the next batch and cover with paper. The longer the zucchini rest on the basil, the more flavour they take.
- 1 tbsp rock salt
Bring a large pot of water with a tablespoon of rock salt to the boil and cook the spaghetti 11 minutes, pushing it down into the water.
- 3–4 tbsp extra virgin olive oil
With a minute and a half of pasta time left, put three or four tablespoons of extra virgin olive oil in the pan.
Add the zucchini and basil to the pan and stir to bring them back to life; the basil flavours the oil and this is the whole sauce.
Remove the garlic, add the drained pasta with a generous amount of pasta water and stir so the starch pulls the ingredients together.
Off the stove, add the three tablespoons of pecorino and more fresh basil and mantecare -- make the pasta jump -- until creamy.
Mantecare with pecorino and provolone
Add a little more pasta water, then the grated provolone all over, off the heat, and stir fast until it disappears into a cream. More pasta water if the cheese threatens to clump or go stringy.