Spaghetti in Zucchini Creamy  

Creamy and delicate spaghetti with courgettes using simple ingredients and a few tricks to create a truly special first course.

Ingredients for 4 persons

• Spaghetti 360/400g
• Olive oil 10ml
• White onion 1/2
• Cooking cream 30ml (OPZ)
• Courgettes 2
• Anchovies/sardines 3
• Capers to taste (OPZ)
• Parsley a sprig
• Salt and pepper to taste
• Parmesan or pecorino cheese to taste

Procedure:

We boil a pot of water for pasta, which you can also change if you don't like spaghetti.

Also thanks to the energy crisis it has become fashionable and much criticised by the 'Sunday cookery masters'. Bring the water to the boil, throw in the pasta and turn off the heat.

Don't make it a Shakespearian dilemma... I'll let you in on a secret. In the culinary world, this method is often used to cook very fine or delicate pasta, and is less aggressive than the classic method with a constant flame.

My line is to avoid waste, to play with timing on preparations to be able to use fewer raw materials and primary resources, always calculating man's needs combined with taste to get the right balance between portions, ingredients and flavours.

In a non-stick frying pan, fry the chopped onion with a drizzle of olive oil and the sardines, then immediately add the diced courgettes and fry.

We puree everything in the blender adding parsley, capers (optional), salt, pepper, and 30 ml cooking cream. 

Once the pasta is "aldente", drain it and risotto it in the pan used before with the courgette cream, add some cooking water if necessary, you can mantecare with parmesan or pecorino for a stronger taste. 

Ps: keep some slices of courgette to garnish the dish!

Chef Mirko Giacometti⭐️

It only remains for me to wish you bon appétit and see you next recipe.

See you soon..