Recipe From Campania: Pasta with Zucchini and Ricotta

INGREDIENTS:

Serves 4

* 1 lb pasta
* 1 lb zucchini
* 7 oz ricotta cheese
* 1 ¾ oz onions
* 1 ¾ oz grated Parmigiano-Reggiano cheese
* extra virgin olive oil
* salt

PREPARATION:

25 minutes preparation + 12 minutes cooking

In a casserole, lightly brown in the oil the spring onion in thin slices, then add the zucchini, diced, Salt and cover. After about 15 minutes, uncover and brown the zucchini allowing all the liquid to evaporate over high heat. Cook the pasta (preferably medium format) in salted water and drain when “al dente”. Pour into a tureen, and dress with the zucchini and the Ricotta crumbled with the prongs of a fork, mixing well. Dust with the cheese and serve hot.

Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.

Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032