Spaghetti with Zucchini cream and ragout of Yellowtail

PROCEEDINGS

Spaghetti with Zucchini cream and ragout of Yellowtail.

For the pasta with zucchini and ragout amberjack, chop the onion, Wash the zucchini, remove the ends and cut into cubes. Place in a pan half of the chopped onion with a drizzle of extra virgin olive oil and let it wither, then add half the zucchini and fry over high heat. Lower the heat, add salt and cook the zucchini, combining when needed a little’ of hot water, until you hold.

Mix the courgettes until creamy smooth and set aside. Chop coarsely black olives. Wash yellowtail, dry thoroughly and cut the fish into chunks.

Place in a pan the rest of the chopped onion, add olive oil and, When the onion is lightly wilted add the rest of the zucchini cut into chunks. Sauté over high heat and add the lemon thyme and amberjack: season with salt, pepper and skip the yellowtail for two minutes on high heat. Finally, add the black olives to fire off. The zucchini will stay crispy and the fish, it bakes up very little, soft and juicy.

Cook the spaghetti in salted water and drain them al dente keeping aside a glass of boiling water. Stir in spaghetti with cream of zucchini joining much cooking water as needed to obtain a fluid and enveloping cream. Add the pasta to the sauce amberjack, Zucchini and black olives. Serve spaghetti with zucchini and cream sauce Amberjack completanto the pot with freshly ground black pepper and some fresh lemon thyme leaf. Bon appétit!

THE PAIRING: Zucchini, olives, greater amberjack. For a Mediterranean dish like this, recommend a wine that is born in the province of Trapani. The winery is called Baglio Oro, the wine is a Inzolia (Terre Sicilian IGT) and it's called "Guarì": smells of Mediterranean citrus, while the taste is fresh, with net of white fruit sensations.