Scarpinocc rivisitati
INGREDIENTS:
250g Scarpinocc (Davena pasta)
Zucchini Cream
- 250g zucchini
- 1 small shallot
- 20 ml extra virgin olive oil
- Salt to taste
- Pepper to taste
Herb-Infused Oil
- 40 ml extra virgin olive oil
- Fresh thyme - Rosemary
- Grated lemon zest
- Lemon juice
- Pinch of salt
Topping:
-Toasted almonds
DIRECTIONS:
Sauté a chopped shallot in a drizzle of extra virgin olive oil, then add the zucchini cut into rounds, season with salt and pepper, and cook for about 8–10 minutes.
Meanwhile, cook the Scarpinocc in plenty of salted water and prepare an aromatic oil by mixing extra virgin olive oil, fresh thyme, rosemary, and grated lemon zest.
When the zucchini are tender, add a splash of the pasta cooking water and blend everything until you get a smooth, velvety cream. Plate the dish with a bed of zucchini purée, add the scarpinocc, our aromatic oil, and a few crumbled almonds.
Garnish with a few drops of zucchini purée… and enjoy!
Check out the video recipe on our Instagram channel!
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