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Ingredients


1kg of fresh pasta dough for Pappardelle
1.5 lb of fresh green medium Italian zucchini
sea salt and fresh ground black pepper
1 cup of extra virgin olive oil
2 ounces of fresh basil
1 cup of aged ricotta cheese

Hand made pappardelle with green zucchini marmalade and shaved aged "ricotta" cheese.


Preparation

Laminate your fresh pasta dough sheets and cut them into large stripe "pappardelle".
Clean and wash the green medium Italian zucchini and cut the green part only the center part and the tip can be use for vegetable stock=.
Diced the green part of the zucchini and place it in a sauce pan with a quarter cup of extra virgin olive oil, season it with salt and pepper and then turn on the flame of the burner into a low position, let the zucchini sweat slowly until they will start to release their own sugar starch and will become look like a marmalade, remove them out of the burner and let rich the room temperature, at this point cut the basil into a fine julienne and add it to zucchini marmalade.
Cook the fresh cut pappardelle pasta in a salted boiling water for 2 minutes at the most it will depend how thick is the pasta.
Strain them into a large stainless steel bowl and tossed with few drops of extra virgin olive, adding the green zucchini marmalade with little bit more basil, shave on the the aged ricotta cheese, add some fresh ground black pepper then it will be ready to plated in large bowls.


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