Today I want to show you a very good dish of pasta dedicated to all vegetarian friends. It’s tasty and delicate at the same time. The recipe includes a winning combination: fried zucchini and Grana Padano fondue. The light smattering of the zucchini and the frying by immersion makes these vegetables crunchy and not greasy. The fondue is very delicate, but it is always good to use just enough and I believe it’s better to not immerse the noodles in this creamy delight completely. This first course has nothing to envy to those ones accompanied by meat or fish sauces. I am sure that the carnivores friends will give me reason after having tasted this delicacy!
Serves: 4
For fresh tagliatelle:
- 200 grams flour 00
- 2 whole eggs
For the seasoning:
- 400 grams zucchini
- 200 ml fresh cream
- 35 grams grated Grana Padano
- Sunflower oil
- Fresh ground black pepper to taste
- Nutmeg to taste
- Salt to taste
- Flour 00
Method
Put the flour on a wooden board and form a hollow in the center where you have to place the whole eggs. Stir with the help of a fork and at the same time start to incorporate the flour. When the flour is incorporated completely, you have to begin to knead by hand for about ten minutes: you will have to create a smooth and homogeneous dough. Cover it with cling film and let it rest in the fridge for at least 30 minutes. After first roll out a very thin sheet using a pasta machine and then create tagliatelle with a width of 7 mm by hands or with the help of the same machine. Sprinkle with flour and let them rest.
Wash the zucchini and remove the tips, then cut into cubes. Flour them lightly and fry by immersion in plenty of hot oil at a temperature of 170° Celsius degrees. When the zucchini are golden, drain ,place them on kitchen paper and salt.
Shortly before cooking pasta, prepare the fondue: bring the cream to a boil and add the cheese, stir and season with salt. Flavor with grated nutmeg.
Boil the tagliatelle in abundant salted water and drain when they are “al dente” about 2 minutes. Sauté in a non-stick frying pan with the fondue for a few seconds. Place a generous dose of pasta on a flat plate and add the crispy zucchini cubes. Sprinkle with plenty of black pepper and serve.