Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 35 minuti |
Ingredients
| 500 g | orecchiette |
| 150 g | strakì Sterilgarda |
| 50 g | bacon |
| 600 g | zucchini |
| 100 g | brie |
| 30 g | grated parmiggiano |
| 8 leaves | basil |
| Q.b. | extra virgin olive oil |
| Q.b. | salt |
| Q.b. | pepper |
Preparation
- Put a pot of water on to boil for the orecchiette.
- Clean the courgettes and cut them into cubes.
- Heat a drizzle of oil in a pan and brown the bacon cubes, then add the courgettes.
- Season with salt and pepper and cook over medium heat for about 10 minutes.
- Salt the water that has come to the boil and cook the orecchiette.
- Drain the pasta al dente and pour it directly into the pan with the courgettes and bacon.
- Stir briefly and remove from heat.
- At this point add the Strakì Sterilgarda and the basil leaves broken up by hand, then mix and transfer everything into a baking dish.
- Add the brie in small pieces and the grated Parmesan and cook in a static oven preheated to 200° for about 15 minutes until the surface becomes golden brown.
- Serve the baked orecchiette while still hot.
Slice the courgettes Cook the sliced mushrooms in the sauteed oil and garlic Add the parsley Brown the courgettes and add the ham Add the milk Blend ...
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