www.leopoldohotel.com
COURGETTE AND TOMATO TAGLIOLINI WITH LEMON-INFUSED OIL
Preparation time:
approx. 30 minutes
Quantity for:
4 servings
Ingredients:
280g tagliolini
1.5l water
20g salt
4 small courgettes with their flowers
1 garlic clove, unpeeled
20g Sabo extra virgin olive oil
4 vine tomatoes
4g salt
1 pinch of white pepper
30g lemon-infused oil
Suggested wine:
a Ticino white (blend without Merlot)
Preparation:
Wash the courgettes and slice. Wash the flowers, remove the stem and the “prickly” parts and cut into strips. Wash the tomatoes, make a cut in the skins, blanch for 20 seconds,leave to cool, peel, cut into 4, remove the seeds and dice the flesh.
Cooking instructions:
Briefly sauté the courgette slices and the unpeeled garlic clove in the extra virgin olive oil, remove the garlic and set the courgettes aside. In the same oil, cook the flower leaves for 2 min and add the diced tomato. Add 2 tbsp of the water used to cook the pasta and add the sliced courgette. At the same time, bring the water to the boil, add salt and cook the tagliolini. Drain the pasta, toss with the sauce and finish off with the infused oil.

Presentation:

Serve on a pasta plate.
Serving ideas:
If you like, you can add some diced fish or some shellfish.
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