English
Français
Italiano
Deutsch
A small village perched between the Strait of Messina and Mount Etna, a balcony with a breathtaking view, the...
Latest posts
-
SICILE : Etna - Forza d'Agro - Trattoria Anni 60Read more -
Aperitivo Time: How to make an authentic Italian aperitif at home?Read moreClose your eyes. Imagine the sun setting over the Grand Canal, the gentle lapping of the water, and the lively buzz...
-
PIEMONT : Lake Maggiore - Verbania - La LatteriaRead moreMy favorite stop on the way to Italy, located in Verbania on the shores of Lake Maggiore, La Latteria is a trattoria...
-
A little history of pastaRead moreIn the common sense, pasta was introduced to Europe during Marco Polo's return from China. The reality is quite...
-
Rigatoni, sausage, mushrooms and tomato recipe with wild fennelRead moreA gratin of great finesse and delicate flavors. For a dinner with friends.
-
Recipe Minestra with Vegetables and RisiniRead moreA great classic of Italian winter cuisine, an authentic taste with simple ingredients.
-
-
Linguine recipe with mint, lemon and toasted breadcrumbsRead moreA quick and simple recipe with fresh flavors of mint and lemon enhanced by a veil of toasted breadcrumbs: for a...
-
Recipe Meatballs with capers and tomatoRead moreA sunny dish with flavors of Sicilian tomato and capers, which alone or accompanied will satisfy young and old. As an...
-
Strawberry-RisottoRead moreThe perfect seasonal risotto with the first strawberries, with a fresh and delicate flavor, ideal to accompany red...
Blog categories
Search in blog
Recipe Mezze Penne with zucchini and mint
Ingredients for 4 persons :
- 240gr of Organic Mezze Penne from Pastificio Maiella*
- 3 medium sized organic zucchini
- Dante Russo* Olive Oil
- 1 clove of garlic
- 15-20 mint leaves
- 40g of grated parmesan
- Riserva del Mare fine salt *
- Pepper
* Products available at MO Tra Mozzarelle & Olive www.mozzarelle-olive.com
- Peel the garlic clove and brown it in a large saucepan in a drizzle of Dante Russo Olive Oil
- Wash the courgettes, remove the tail and cut them into small 1cm cubes
- Once the pod has browned, add the zucchini cut into cubes and steam them, having salted them with Riserva del Mare Fine Salt.
- Once cooked, reserve ¼ of the zucchini for the finish and you will have two different consistencies.
- Add the Mezze Penne de Pastificio Maiella and wet with the water so as to cover the whole
- Cook over low heat, stirring the mixture and adding water if necessary, until the Mezze Penne is cooked al dente. At this point there should be practically no water left in the pan.
- Turn off the heat, add the parmesan and the mint leaves, having chopped them beforehand.
- Mix then add the zucchini you had reserved. Pepper as desired.
- Mix again and serve. Enjoy your meal !
Posted in:
Cooking recipes
Related posts
-
Recipe Risotto alla milanese
It is certainly the most famous risotto, the Milanese one, or in its original version: il risotto alla milanese. It...Read more -
Neapolitan style tubetti and peas recipe
A recipe that heralds spring: Neapolitan pea tubetti. A recipe born in Naples in the middle of the 19th century,...Read more -
White asparagus pesto
A seasonal recipe with this delicious easy-to-make white asparagus pesto, tip of asparagus and the excellent...Read more -
Green asparagus risotto
April to June is high season for green asparagus and nothing like a risotto to highlight the flavors of this...Read more -
Recipe Sedani salad with cherry tomatoes and basil pesto
A refreshing and easy-to-make summer recipe, to accompany a barbecue, for a meal with friends or a picnic with the...Read more
Leave a comment