Pasta with fried zucchini Sicilian: a first typical dish of Sicilian cuisine, vegetarian and very easy to prepare, to which the caciocavallo or provolone a strictly spicy, add an extra touch. But if you love Parmigiano Reggiano DOP or pecorino cheese, they're always a great choice. 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.
On my YouTube channel you will find a very short VIDEO TUTORIAL of this simple recipe but with an extraordinary taste. This is one of the SICILIAN RECIPES most loved by me and those who follow me. If you want to try a recipe with the same ingredients, but different in taste and in the proceedings, have a look to SPAGHETTI ALLA NERANO. A recipe became famous bell in the world.
What use zucchini
Attention, though, with zucchini that you will use to prepare pasta with fried Zucchini Sicilian style: round ones in the picture are just decorative, in the sense that was so cute that I inserted in the scene, but the right to use zucchini is Sicilian summer, 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 that will ruin the dish. Is, I recommend, not too thin cut the zucchini and fry, if possible, in extra virgin olive oil. And now I leave you with this simple and delicious recipe and new pictures I took. Have a good day!
360 grams of rigatoni or rigatoni
3 Sicilian green zucchini
extra virgin olive oil, to taste
provolone cheese seasoned or seasoned spicy, to taste
salt to taste
fresh mint or Basil as required
black pepper as required
First of all, look at this very brief VIDEO TUTORIAL.
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 al dente and set aside some 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!
MATCHING: with this dish we suggest an IGT Pecorino Colline Pescaresi, harvest 2015, by "Sciarr" D'Alesio farm. A white with strong aromas of fruit and good minerality, of great freshness on the palate and suitable to dampen the oiliness of the dish, dominated by frying and the presence of extra virgin olive oil.