Ingredients for 4 people:
- 250 g di Maccheroncini all’uovo Filotea
- 4 large zucchini
- a few sprigs of savory
- 2 tsp of turmeric
- 1 red onion
- 3 tbsp of extra virgin olive oil
- 100g of sliced ventricina
- sale q.b.
- 4 tbsp of grated Parmigiano Reggiano cheese
Preparation:
Slice the onion, wash the zucchini and cut them in not too small pieces.
Put the onion and the zucchini in a pan with the extra virgin olive oil, add a bit of water, salt to taste and cook covered for about 5 minutes.
Then, add the leaves of the sprigs of savory and grated Parmigiano Reggiano. Works all with an immersion blender until you have a smooth creamy.
Chop with a knife the slices of ventricina, toast them in a pan until is crispy, then put them aside.
Cook the Maccheroncini Filotea in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the zucchini cream and half of the crispy ventricina.
Serve adding the remaining ventricina and enjoy!
Buon appetito!
Ringraziamo Alessandra Barbone, Foodblogger pugliese di isognatoridicucinaenuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.
