Ingredients
- 400g of fusilli
- 4 courgettes
- 300g of speck
- 250g of robiola
- Extra virgin olive oil (to taste)
- Salt (to taste)
- Basil or mint for garnish
Instructions
- Preparation of the dough :
- Bring plenty of salted water to a boil and cook the fusilli al dente .
- Cooking the courgettes :
- Wash and cut the courgettes into thin rounds. Heat the extra virgin olive oil in a pan and add the courgettes. Cook for 8-10 minutes until lightly browned.
- Browning the speck :
- In a separate skillet, brown the speck over medium heat until crispy. The speck adds a smoky note that enhances the creaminess of the robiola.
- Making the robiola sauce :
- Drain the fusilli and mix them with the zucchini and speck. Add the robiola and a little of the pasta cooking water to create a creamy sauce.
- Sealing and service :
- Garnish with basil or mint and finish with a drizzle of raw oil.
Notes
This combination of fresh and genuine ingredients guarantees a dish that will delight all diners.
