2/5

Fusilloni with zucchini, Bresaola and crescenza cheese

Preparation time: 20 min

Difficulty

people 4

Difficulty

Preparation time: 20 min

people 4

Method

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside.

Cut the remaining zucchini into thin slices with a knife and cook them in a pan with oil and salt.

Pour the zucchini cream created at the beginning and the crescenza into a pan; heat to obtain a sauce and then let it cool to room temperature.

Cook the pasta in boiling water, drain them, cool them under cold water, season them with the cream of courgettes and crescenza. Then add the bresaola cut into small pieces, the zucchini slices and marjoram.

Ingredients

  • 400g of fusilloni pasta
  • 90g bresaola
  • 3 zucchini
  • 125g of crescenza cheese
  • Oil
  • Salt
  • Peppe
  • rMarjoram