Mafalde with Ricotta, Speck and Zucchini
Recipe created by Anna Attanasio also available on Giallo Zafferano
#PastaYourWay sustainability and social inclusion project
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Ingredients
(4 people)
280 g of mafalde Berruto 1881
400 g of zucchini
100 g of sliced speck
250 g of cottage cheese
30 g onion (1/2 small onion)
50 g of grated cheese (Parmesan or Grana)
4 tablespoons of extra virgin olive oil
Salt up to taste
Preparation
- Cut the speck into strips
- Grate the courgettes with a grater with large holes and finely chop the onion
- Pour the oil into a pan, add the speck and brown, then add the onion
- After a few minutes, add the courgettes and lightly salt them
- Cook the mafalde in plenty of salted water and drain when al dente, putting them directly into the pan with the sauce.
- Sauté them for a few minutes with a little cooking water, then add the ricotta and mix
- With the fire off, add the grated cheese
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