The culprit is always him, Gianluca, who proposed me to prepare a first with the curl, with a warning however, less ingredients uses and better is seen that we are talking about a fish with a delicate taste. Ok, I accept the "challenge" and decide to use a few ingredients from the flavor, even in this case, delicate so as not to make them prevail on the fish. the result? Look at the picture and play it at home. A first that will surely satisfy you as long as the fish is of first quality. Let's see the steps we have to follow.
450 grams of Paccheri
300 grams of curl
1 Genoese zucchini
1 small potato
1 clove of garlic
10 cherry tomatoes
Salt, pepper and E.V.O. oil Taste
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We wash and coarsely cut the zucchini, we do the same with the potato and we put everything to boil in salted water. We cook the pasta for the time indicated in the package and dedicate to the preparation of the seasoning. In a sauté put a tablespoon of oil and a clove of garlic in a shirt and let it color over medium heat. Meanwhile, we wash and cut in four tomatoes then remove the garlic, now golden, from the pan and add the newly prepared segments.
Slightly wither the tomato, add the cubes of curl, raise the flame, then climb, pepper and add some chopped parsley at the moment. We cook for 3 ' so we turn off and keep the condiment aside. The zucchini will now be ready then trasferiamole, together with the potato and a tablespoon of oil, in a container and mix all the way to obtain a homogeneous cream. If it is too dense, add some cooking water.
We drain the pasta al dente and let it cream in the sauté for 5 '. Prepare to compose the dish.
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Place a coppapasta in the center of the dish, put inside the dough and pour around the zucchini cream. Gently remove the coppapasta, add a drizzle of oil and serve.
