The occasion for inventing something new comes with the arrival of buffalo speck from the Gaetano Mastrantoni butchery in Latina. This is a laboratory with excellent buffalo meats: coppiette, bresaola, carpaccio and cold cuts. All top quality. Especially the speck, which is wonderful and gives us the idea of reinventing a famous recipe such as Carbonara adapting it to the summer months and to people with problems with certain foodstuffs.; celiacs and those that are intolerant to milk.
INGREDIENTS FOR FOUR PEOPLE :320 g of pasta, 4 zucchini, 150 g di buffalo speck, 2 eggs, 2 garlic cloves, 3 tablespoons of grated parmigiano reggiano cheese, extra virgin olive oil, 20 g of butter, on red hot pepper, salt, pepper
PREPARATION Lightly fry the garlic and hot pepper in a pan, add the zucchini cut in slices, add salt and cook over a moderate flame until completely ready. Cut the speck into thin slices and then into strips so as to obtain small pieces to be fried in the butter. Beat the eggs in a bowl adding salt and pepper. For those who are not intolerant to cheese this is when to add it. Put the zucchini with the speck in one of the two pans and mix, then add the pasta cooked ”al- dente”, stir and remove from the flame. As soon as the temperature lessens add the eggs, and stir.
To complete this preparation we advise matching it with the rosato IGT Toscana Rosa di Tetto 2011 produced at Fattoria del Colle
Advise for gluttons by Donatella Cinelli Colombini
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