Pasta with fried zucchini Sicilian: a first typical dish of Sicilian cuisine, Vegetarian and easy to prepare, to which the caciocavallo or provolone a strictly spicy, add an extra touch. Everywhere a generous sprinkling of freshly ground black pepper. In season the perfect culmination of this paste is basil , but if you prefer a fresher flavor, Mint is the one that's right for you. Attention, though, the zucchini will use to prepare pasta with fried zucchini Sicilian: those in the photo are just decorative, in the sense that was so cute that I inserted in the scene, but the right zucchini to use is that of Sicily, pale green, summer. Alternatively, in the spring you can use romanesche zucchini, those who attacked the flower. Ever, I never recommend, use dark green zucchini, because they often have a bitter aftertaste. I'm used, I recommend, not cut the zucchini too thin. And now I leave you with this simple and delicious recipe and new pictures I took. Have a good day!
PASTA WITH FRIED ZUCCHINI (Sicilian recipe)Print This
- 360 grams of rigatoni or rigatoni
- 3 Sicilian green zucchini
- extra virgin olive oil, just enough
- provolone cheese seasoned or seasoned spicy, just enough
- salt to taste
- fresh mint or Basil as required
- black pepper as required
Clean the zucchini eliminating the ends, wash and cut them into slices about half a centimeter thick. Salt them lightly and fry in olive oil, being careful not to color them too: When they are cooked, place them in a bowl, Add a drizzle of extra virgin olive oil, a few leaves of Basil or chopped mint leaves with hands (so the herbs with the heat to let off their aroma) and freshly ground black pepper.
Meanwhile, boil the pasta in salted water. Drain the pasta and set aside a little’ of the cooking water.
n a pan place the dough, the zucchini and high heat stir by adding a few tablespoons of cooking water. Serve the pasta after it is sprinkled with plenty of grated provolone cheese and freshly ground black pepper. Garnish with a leaf of basil or mint and serve immediately. Bon appétit!
THE PAIRING: with this dish we suggest an IGT Pecorino Colline Pescaresi, harvest 2015, by “Sciarr” farm D'Alesio. A white with strong aromas of fruit and good minerality, of great freshness to the palate and suitable to dampen the greasiness of the dish, dominated by frying and the presence of extra virgin olive oil.