Ingredients for 4 people:
- 250 Gr. FETTUCCINE DI CAMPOFILONE “Casa Rovigatti”
- 400 Gr. of Zucchini
- 4 pumpkin flowers (optional)
- 100 Gr. of grated provolone
- 1/2 onion
- Basil
- EVO Oil “Il Frantoio”,
- Salt and Pepper
- Seed oil Q.B.
Procedure
Cut into thin strips 1 zucchini, fry it in seed oil until it is colored, drain it on kitchen paper. In a pan with a drizzle of EVO Oil “Il Frantoio” chop the onion and zucchini remaining in coarse pieces, let cook for 15 minutes adding from time to time a little of cooking water of the pasta, blend everything, in a pan put the zucchini smoothie, the previously fried zucchini strips and pumpkin flowers chopped with your hands, basil and add salt and pepper.
In salted water cook for 3 minutes FETTUCCINE DI CAMPOFILONE “Casa Rovigatti”, drain the pasta in the pan of the sauce and maintain over moderate heat for 5 minutes, out of the fire add the provolone, serving with a few leaves of fresh basil.
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Fettuccine 250 Grams | Casa Rovigatti Di Campofilone Pasta
$6.59Pasta all’ uovo di Campofilone
Fettuccine are literally “little ribbons” in Italian; is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in shops.
This pasta is best paired with rich or creamy sauces such as Alfredo sauce, the surface area of the pasta’s flat shape enables it to stand up against the heft of a rich sauce. Also pairs well with different proteins like seafood.
