Bucatini with Neapolitan zucchini

A classic Sicilian cuisine, is the pasta with the fried zucchini.  It is a simple but tasty dish and is prepared in a very short time. Let's see how to prepare it with a touch of modernity and without exaggerating with the frying oil.

Ingredients for 4 people:

450 grams of Bucatini
1 Neapolitan zucchini
2 tablespoons of extra virgin olive oil
100 grams of grated Caciocavallo
Flakes of fresh caciocavallo for decoration
Salt and pepper to taste

In a frying pan we heat the oil, in the meantime cut into slices the zucchini leaving three slices per diner whole and all the other cubes. As soon as the oil is very hot, we put our zucchini and fry until it is well golden, we climb and turn off the fire by putting the whole slices aside. We cook the pasta respecting the cooking times indicated in the package. We drain the tooth and put the cooking water aside. We blow the pasta in a pan and amalgamiamo the zucchini well, add half of the cheese and let it become a creamy adding little at a time the cooking water of the pasta. We're ready to serve.
Tips for mise en place:

With the help of a coppapasta, we put the pasta in the center of the dish rolled up, cut a few flakes of fresh caciocavallo and make the top of the pasta and complete with the slices of zucchini. Spolverizziamo with the remaining grated caciocavallo and with abundant pepper. A drizzle of raw oil and we're ready.

We serve well warm and good appetite!!!!!

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