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.
Wilt the garlic in a little oil. Once golden, remove the garlic and add the anchovy fillets As soon as the fillets melt, add the mascarpone and mix the ...
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